DRYING KINETICS AND CHANGES IN COLOR PARAMETERS WHEN DRYING GREEN PEA (Pisum Sativum l.) IN MICROWAVE
This research was conducted to determine the drying, rehydration behavior and color parameters changes of green peas when microwave drying at different temperatures. For drying, 6 drying kinetics models were applied. The values of L*, a*, b*, C* and Ho were measured to determine the effect of the microwave drying on the color parameters. The most suitable model was the parabolic model in microwave drying of green peas. Effective diffusion coefficients changed between 2.50x10-9 m2s-1 and 8.16x10-9 m2s-1. The activation energy was found as 1279.7 W/g. Equilibrium moisture contents ranged from 1.982 to 2.491 according to the Peleg Model and could not reach the initial moisture content at all microwave output powers after rehydration. L*, a* and b* color parameters were significantly influenced by microwave drying, while C* and Ho values were not the much affected.
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