Color Change Kinetics of Microwave-Dried Basil
Abstract
The aim of this study was to investigate the effect of microwave output power and sample amount on color change kinetics of basil (Ocimum basilicum L.) during microwave drying. The color parameters for the color change of the materials were quantified by Hunter L (whiteness/darkness), a (redness/greenness), and b (yellowness/blueness) system. These values were also used for calculation of the total color change (ΔE), chroma, hue angle, and...
Paper Details
Title
Color Change Kinetics of Microwave-Dried Basil
Published Date
Jan 2, 2009
Journal
Volume
27
Issue
1
Pages
156 - 166
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