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Mathematical Modeling of Hot Air Drying Kinetics of Momordica Charantia Slices and Its Color Change

Author(s): Jie Chen | Ying Zhou | Sheng Fang | Yuecheng Meng | Xin Kang | Xuejiao Xu | Xiaobo Zuo

Journal: Advance Journal of Food Science and Technology
ISSN 2042-4868

Volume: 5;
Issue: 9;
Start page: 1214;
Date: 2013;
Original page

Keywords: Color change | hot air drying | mathematical modeling | Momordica Charantia

This study presented the drying characteristics of fresh Momordica Charantia slices at different drying temperatures (50, 60, 70 and 80°C) and different thicknesses (0.5, 0.75 and 1.0 cm). Three mathematical models including Page, Henderson and Pabis and Wang and Singh equations were compared and discussed. The results showed that the Page model provided the best correlation capacity with the decision coefficient R2 of 0.998. The color change of Momordica Charantia slices during hot air drying at different temperatures were also studied by the measuring of color parameters such as the values of Hunter L* (whiteness/darkness), a* (redness/greenness) and b* (yellowness/blueness). The total color change (ΔE) of the samples was observed to increase as drying temperature increased. The results show that the color ofMomordica Charantia slices changed sharply when temperature was higher than about 70°C. The study could provide theoretical bases of the equipment design and process optimization for hot air drying of Momordica Charantia
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