Colour Change Kinetics of the Inner and Outer Surface of Brussels Sprouts during Microwave Drying Process

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dc.contributor.authorNakilcioğlu-Taş, Emine
dc.contributor.authorÖtleş, Semih
dc.contributor.departmentZiraat Fakültesitr_TR
dc.date.accessioned2021-09-27T14:11:56Z
dc.date.available2021-09-27T14:11:56Z
dc.date.issued2018-12-05
dc.description.abstractThe effect of microwave output powers on colour change kinetics of the inner and outer surface of brussels sprouts was investigated during microwave drying process. The colour changes of the materials were quantified by means of the CIELab scale parameters like L*, a*, and b*. The total color change (∆E), chroma (C*), hue angle (h*), and browning index (BI) were also calculated by using these values. As expected, microwave drying process changed the colour parameters at different rates depending on the output power used because of browning. The values of a*, ∆E, and BI on both surfaces of the brussels sprouts increased, other values decreased during drying. The mathematical modeling study of color change kinetics indicated that all colour parameters fitted to a zero-order kinetic model and the 460 W output power occured the lowest change rates of all colour parameters. According to the values of activation energy calculated by colour change kinetic parameters, more colour change on the outer surface of brussels sprouts happened by the increase in microwave output power.tr_TR
dc.identifier.endpage500tr_TR
dc.identifier.issn/e-issn2148-9297
dc.identifier.issue4tr_TR
dc.identifier.startpage488tr_TR
dc.identifier.urihttps://doi.org/10.15832/ankutbd.337966tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/74952
dc.identifier.volume24tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.15832/ankutbd.337966tr_TR
dc.relation.journalTarım Bilimleri Dergisitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr_TR
dc.subjectBrowning indextr_TR
dc.subjectColour change kineticstr_TR
dc.subjectBrussels sproutstr_TR
dc.titleColour Change Kinetics of the Inner and Outer Surface of Brussels Sprouts during Microwave Drying Processtr_TR
dc.typeArticletr_TR

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