Colour Change Analysis of Fig Fruit during Microwave Drying
-
Faroogh Sharifian
,
Asad Modarres-Motlagh
Abstract
Investigation of qualitative indices for the pulsed microwave dried figs (Ficus carica L.) is accomplished through image processing techniques. Three hundred colour pictures of fig fruit before and after drying were prepared in RGB colour space. After converting the RGB colour space into Lab units, colour values in Lab units were analysed before and after drying at five levels of microwave power intensity and six pulsing ratio levels. Kinetic parameters for the colour change were determined using the total colour change parameter, chroma, hue angle and browning index. The results showed that the L value decreases with the pulsing ratio and increases with microwave power intensity while a values remains constant with the microwave power intensity. Values of hue angle for dried fig varied between 1.21 and 1.32 radian, i.e. the dried fruits presented an appealing yellow/orange colour. Additionally, increasing microwave power intensity led to higher browning indices. Based on the resulting values, an optimized microwave drying of fig will be achieved serving as a tool for enhanced economical processing of the fruit.
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Articles in the same Issue
- Masthead
- Masthead
- ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
- Microencapsulation of Banana Juice from Three Different Cultivars
- Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends
- Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
- Production and Characterization of Sugary Cassava Syrup
- Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
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- Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
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