Journal of Biosystems Engineering

Korean Society for Agricultural Machinery (한국농업기계학회)
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A Mathematical Model for Color Changes in Red Pepper during Far Infrared Drying

  • Ning, XiaoFeng (Department of Agricultural Mechanization Engineering, Shenyang Agricultural University) ;
  • Han, ChungSu (Department of Biosystems Engineering, Chungbuk National University) ;
  • Li, He (Department of Mechatronics Engineering, Henan Agricultural University)
  • Received : 2012.09.26
  • Accepted : 2012.10.26
  • Published : 2012.10.31
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Abstract

Purpose: The color changes in red pepper during far infrared drying were studied in order to establish a color change model. Methods: The far infrared drying experiments of red pepper were conducted at two temperature levels of 60, $70^{\circ}C$ and two air velocity levels of 0.6 and 0.8 m/s. The results were compared with the hot-air drying method. The surface color changes parameters of red pepper were measured qualitatively based on L (lightness), a (redness), b (yellowness) and total color changes (${\Delta}E$). The goodness of fit of model was estimated using the coefficient of determination ($R^2$), the root mean square error (RMSE), the mean relative percent error (P) and the reduced chi-square (${\chi}^2$). Results: The results show that an increase in drying temperature and air velocity resulted in a decrease in drying time, the values of L (lightness) and a (redness) decreased with drying time during far infrared drying. The developed model showed higher $R^2$ values and lower RMSE, P and ${\chi}^2$ values. Conclusions: The model in this study could be beneficial to describe the color changes of red pepper by far infrared drying.

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References

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