ABSTRACT: The variation of water loss rate and color of spring bamboo shoots (5mm thickness, 200g) during drying was studied under different microwave power. The water loss rate increases with the increase of microwave power, and the water ratio change model is established by using Page equation with better fitting property.
The color change parameters are expressed in terms of brightness L, red degree a and yellow B. The value of red a and yellow B increased while the brightness L decreased, and the overall color of bamboo shoots deepened after microwave drying equipment. Variations in color parameters are modeled by zero-order and first-order reaction models in food. Changes in L and B are suitable for first-order reaction models, and changes in a are suitable for zero-order reaction models.
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