Kinetic Model for Drying Rates and Color Changes ofBamboo Shoots During Microwave Drying

摘要

The kinetics of drying rate and color changes for bamboo shoot slices (5mm thick, 200g)during microwave drying were studied in this paper. Kinetic parameter for changing of drying ratewas determined by moisture (M). Higher drying rates were observed with high microwave energy.Page model kinetics was employed to describe the changing of drying rate and gave well fit for allexperimental runs. Kinetic parameter for color change were determined using L-, a- , b-values. Thedrying process changed all three color parameters (L, a, b), causing a color shift towards the darkerregion. Parameter a- and b-values increased and L-values decreased during drying. Zero- and firstorderkinetics models were applied to describe color change, L- and b-values followed first-order anda-values followed zero-order kinetics.