International Journal of Agricultural Engineering

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Kinetics of Colour Changes in Marigold Petals during Microwave Drying


Affiliations
1 Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, India
2 Agricultural Research Station (SKRAU), Sriganganagar (Rajasthan), India
     

   Subscribe/Renew Journal


Microwave assisted convective dehydration of marigold species Pusa Narangi petals was carried out at three levels each of microwave power (140, 210 and 280 W), air temperature (30, 45 and 60°C) and a constant air velocity of 0.5 m/s. The experiment was laid out using full factorial CRD with three replications. The colour values L, a, b of the marigold petals was measured with Hunter Lab colourimeter which were found decreasing. There was change in chroma values of marigold is due to drying by using both combinations of microwave power level and temperature. The total colour change has been increased significantly during microwave drying with drying time.

Keywords

Marigold, Colour, Hunter Lab Colourimeter, Chroma.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Dadaly, G., Demirhan, E. and Ozbek, B. (2007). Colour change kinetics of spinach undergoing microwave drying. Drying Technol., 25 : 1713-1723.

  • Duhan, S., Kar, A. and Bhan, C. (2016a). Microwave assisted convective dehydration of marigold flowers. J. Appl. Biosci., 42(1): 58-63.

  • Duhan, S., Kar, A. and Bhan, C. (2016b). Packaging and storage study of dried marigold flowers. Adv. Life Sci., 5(11): 4560-4565.

  • Gunawan, M.I. and Barringer, S.A. (2000). Green colour degradation of blanched broccoli Brassica oleracea due to acid and microbial growth. J. Food Proce. Preservation, 24: 253-263.

  • Ibarz, A., Pagan, J. and Garza, S. (1999). Kinetic models for color changes in pear puree during heating at relatively high temperatures. J. Food Engg., 39 : 415–422.

  • Kumar, Y., Tiwari, S. and Belorkar, S.A. (2015). Drying: An excellent method for food preservation. J. Engg. Studies & Technical Approach, 1(8): 1-17.

  • Lijuan, Z., Jianguo, L., Yongkang, P., Guohua, C. and Mujumdar, A.S. (2005). Thermal dehydration methods for fruits and vegetables. Drying Technol., 23 : 2249-2260.

  • Maskan, A., Kaya, S. and Maskan, M. (2002). Effect of concentration and drying processes on colour change of grape juice and leather (pestil). J. Food Engg., 54(1): 75-80.

  • Maskan, M. (2000). Kinetics of colour change of kiwifruits during hot air and microwave drying. J. Food Engg., 48(2) : 169-175.

  • Santos, G., Maoh, H., Potoglou, D. and Brunn, T. von (2013). Factors influencing modal split of commuting journeys in medium-size European cities. J. Transport Geography, 30 : 127-137.

  • Swain, S., Samuel, D.V.K., Lalit M., Bal, Kar, A. and Sahoo, G.P. (2012). Modeling of microwave assisted drying of osmotically pretreated red sweet pepper (Capsicum annum L.). Food Sci. Biotechnol., 21(4) : 969-978.

  • Weemaes, C., Ooms, V., Indrawati, Ludikhuyze, L., Van den Broeck, I., Van Loey, A. and Hendrickx, M. (1999). Pressure temperature degradation of green color in broccoli juice. J. Food Sci., 64 : 504-508.

  • Yang, C.S.T. and Atallah, W.A. (2006). Effect of four drying methods on the quality of intermediate moisture lowbush blueberries. J. Food Sci., 50(5): 1233-1237.


Abstract Views: 267

PDF Views: 0




  • Kinetics of Colour Changes in Marigold Petals during Microwave Drying

Abstract Views: 267  |  PDF Views: 0

Authors

Sandeep Duhan
Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, India
Abhijit Kar
Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, India
Chander Bhan
Agricultural Research Station (SKRAU), Sriganganagar (Rajasthan), India

Abstract


Microwave assisted convective dehydration of marigold species Pusa Narangi petals was carried out at three levels each of microwave power (140, 210 and 280 W), air temperature (30, 45 and 60°C) and a constant air velocity of 0.5 m/s. The experiment was laid out using full factorial CRD with three replications. The colour values L, a, b of the marigold petals was measured with Hunter Lab colourimeter which were found decreasing. There was change in chroma values of marigold is due to drying by using both combinations of microwave power level and temperature. The total colour change has been increased significantly during microwave drying with drying time.

Keywords


Marigold, Colour, Hunter Lab Colourimeter, Chroma.

References