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Drying Technology
An International Journal
Volume 27, 2009 - Issue 1
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Original Articles

Color Change Kinetics of Microwave-Dried Basil

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Pages 156-166 | Published online: 13 Jan 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (12)

Sumaiya Sadika Tuly, Md Mahiuddin & Azharul Karim. (2023) Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Critical Reviews in Food Science and Nutrition 63:13, pages 1877-1900.
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Wei Lv, Gangqiang Fan, Xueming Lv, Xuewei Lv, Meilong Hu, Shengfu Zhang, Guibao Qiu & Chenguang Bai. (2018) Drying kinetics of Philippine nickel laterite by microwave heating. Drying Technology 36:7, pages 849-858.
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Ismail Rahath Kubra, Devender Kumar & Lingamallu Jagan Mohan Rao. (2016) Emerging Trends in Microwave Processing of Spices and Herbs. Critical Reviews in Food Science and Nutrition 56:13, pages 2160-2173.
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Hong-Wei Xiao, Chung-Lim Law, Da-Wen Sun & Zhen-Jiang Gao. (2014) Color Change Kinetics of American Ginseng (Panax quinquefolium) Slices During Air Impingement Drying. Drying Technology 32:4, pages 418-427.
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Sze Pheng Ong, Chung Lim Law & Ching Lik Hii. (2012) Optimization of Heat Pump–Assisted Intermittent Drying. Drying Technology 30:15, pages 1676-1687.
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Magdalena Zielinska & Marek Markowski. (2012) Color Characteristics of Carrots: Effect of Drying and Rehydration. International Journal of Food Properties 15:2, pages 450-466.
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Dimitrios Argyropoulos, Muhammad Tahir Khan & Joachim Müller. (2011) Effect of Air Temperature and Pre-treatment on Color Changes and Texture of Dried Boletus edulis Mushroom. Drying Technology 29:16, pages 1890-1900.
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J.L. G. Corrêa, S.R. S. Dev, Y. Gariepy & G.S. V. Raghavan. (2011) Drying of Pineapple by Microwave-Vacuum with Osmotic Pretreatment. Drying Technology 29:13, pages 1556-1561.
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Elçin Demırhan & Belma Özbek. (2011) COLOR CHANGE KINETICS OF CELERY LEAVES UNDERGOING MICROWAVE HEATING. Chemical Engineering Communications 198:10, pages 1189-1205.
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Chokchai Sangdao, Sirichai Songsermpong & Monai Krairiksh. (2010) A Continuous Fluidized Bed Microwave Paddy Drying System Using Applicators with Perpendicular Slots on a Concentric Cylindrical Cavity. Drying Technology 29:1, pages 35-46.
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S.V. García, L.A. Brumovsky, R.M. Fretes & M.E. Schmalko. (2010) Influence of Drying Temperature on the Physical and Microbiological Parameters and the Quality of Dried Green Onion. Drying Technology 28:12, pages 1435-1444.
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Jan Iciek & Wiesława Krysiak. (2009) Effect of Air Parameters on the Quality of Dried Potato Cubes. Drying Technology 27:12, pages 1316-1324.
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Articles from other publishers (37)

Anthony C. Iheonye, Vijaya Raghavan, Frank P. Ferrie, Valérie Orsat & Yvan Gariepy. (2023) Monitoring Visual Properties of Food in Real Time During Food Drying. Food Engineering Reviews.
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I. Yigitvar & A.A. Hayaloglu. (2022) Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.). Acta Alimentaria 51:4, pages 571-583.
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Khadidja Adel Abderrahim, Hocine Remini, Farid Dahmoune, Khokha Mouhoubi, Farida Berkani, Amina Abbou, Omar Aoun, Sofiane Dairi, Amine Belbahi, Nabil Kadri & Khodir Madani. (2022) Influence of convective and microwave drying on Algerian blood orange slices: Drying kinetics and characteristics, modeling, and drying energetics. Journal of Food Process Engineering 45:12.
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P. Yilmaz, E. Demirhan & B. Ozbek. (2022) Assessment of the quality parameters of microwave-dried Ficus carica Linn leaves. Biomass Conversion and Biorefinery.
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Vladimir FilipovicS.S., Jelena FilipovicS.S., Marko PetkovicM.M., Ivana FilipovicB.B., Nemanja MileticM.M., Igor DjurovicB.B. & Alexander LukyanovD.D.. (2022) Modeling convective thin-layer drying of carrot slices and quality parameters. Thermal Science 26:3 Part A, pages 2187-2198.
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Sagar Nagvanshi, Subbarao Kotra Venkata & TK Goswami. (2020) Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis . Food Science and Technology International 27:7, pages 660-673.
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Marwa Cherif, Nuno Rodrigues, Ana C. A. Veloso, José Alberto Pereira & António M. Peres. (2021) Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil. Journal of the American Oil Chemists' Society 98:10, pages 1021-1032.
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Aslihan Yilmaz & Ilknur Alibas. (2021) The impact of drying methods on quality parameters of purple basil leaves. Journal of Food Processing and Preservation 45:7.
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Xiaojuan Zhang, Weiguo Yi, Guishan Liu, Ningbo Kang, Limin Ma & Guohua Yang. (2021) Colour and chlorophyll level modelling in vacuum-precooled green beans during storage. Journal of Food Engineering 301, pages 110523.
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Liuyang Shen, Ming Gao, Yong Zhu, Chenghai Liu, Lei Wang, Md Kamruzzaman, Chai Liu & Xianzhe Zheng. (2021) Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality. Innovative Food Science & Emerging Technologies 70, pages 102673.
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Ilknur Alibas, Aslihan Yilmaz, B. Baris Asik & Hilal Erdoğan. (2021) Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves. Journal of Food Composition and Analysis 96, pages 103758.
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Naiara C. Zotti-Sperotto, Mariane B.R. de Ávila, Raiane A. de Souza, Evandro de C. Melo, Julia L. Governici, Diego A. Gonzaga, Maira C.M. Fonseca, Antônio P. de S. Carneiro, Antônio Jacinto Demuner, Patrícia Fontes Pinheiro & Cristiane Fernandes Lisbôa. (2021) Intermittent drying of Lippia origanoides H.B.K. leaves and Schinus terebinthifolius Raddi fruits. Industrial Crops and Products 161, pages 113152.
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D.I. Onwude, N. Hashim, K. Abdan, R. Janius, S.N. Che Adan & A. Jalaluddin. (2020) RGB imaging for monitoring quality parameters of sweet potato during drying. Acta Horticulturae:1279, pages 217-224.
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Demiray Engin. (2020) Effect of drying temperature on color and desorption characteristics of oyster mushroom. Food Science and Technology 40:1, pages 187-193.
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Özlem Turgay & Yusuf Esen. (2020) Antioxidant, total phenolic, ascorbic acid and color changes of Ocimum bacilicum L. by sun and microwave drying. Food and Health 6:2, pages 110-116.
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Nesrine Ghanem, Daoued Mihoubi, Catherine Bonazzi, Nabil Kechaou & Nourhene Boudhrioua. (2018) Drying Characteristics of Lemon By-product (Citrus limon. v. lunari): Effects of Drying Modes on Quality Attributes Kinetics’. Waste and Biomass Valorization 11:1, pages 303-322.
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Reza Sadeghi, Esmaeel Seyedabadi & Rahil Mirabi Moghaddam. (2019) Evaluation of Microwave and Ozone Disinfections on the Color Characteristics of Iranian Export Raisins Through an Image Processing Technique. Journal of Food Protection 82:12, pages 2080-2087.
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Thi‐Van‐Linh Nguyen, Phuoc‐Bao‐Duy Nguyen, Xuan‐Cuong Luu, Bao‐Long Huynh, Sitaraman Krishnan & Phong T. Huynh. (2019) Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon ( Momordica charantia L.) . Journal of Food Processing and Preservation 43:12.
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Duygu Alpaslan. (2019) Use of colorimetric hydrogel as an indicator for food packaging applications. Bulletin of Materials Science 42:5.
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Elif Kalkan, Niels O Maness & Donna R Chrz. (2019) Partial propane extraction of aromatic compounds from dehydrated basils ( Ocimum Lamiaceae) . Journal of the Science of Food and Agriculture 99:8, pages 3776-3784.
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Xiao-Lin Zhang, Chong-Shan Zhong, Arun S. Mujumdar, Xu-Hai Yang, Li-Zhen Deng, Jun Wang & Hong-Wei Xiao. (2019) Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.). Journal of Food Engineering 241, pages 51-57.
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Daniel I. Onwude, Norhashila Hashim, Khalina Abdan, Rimfiel Janius & Guangnan Chen. (2018) Combination of computer vision and backscattering imaging for predicting the moisture content and colour changes of sweet potato (Ipomoea batatas L.) during drying. Computers and Electronics in Agriculture 150, pages 178-187.
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Jun-Wen Bai, Hong-Wei Xiao, Hai-Le Ma & Cun-Shan Zhou. (2018) Artificial Neural Network Modeling of Drying Kinetics and Color Changes of Ginkgo Biloba Seeds during Microwave Drying Process. Journal of Food Quality 2018, pages 1-8.
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Moirangthem Kalpana Devi & Susanta Kumar Das. (2017) Kinetics of color changes of popped rice during microwave popping: Effect of salt and moisture content. Journal of Food Process Engineering 40:6, pages e12560.
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Emine NAKİLCİOĞLU-TAŞ & Semih ÖTLEŞ. (2017) Color Change Kinetics of the Inner and Outer Surface of Brussels Sprouts During Microwave Drying Process. Tarım Bilimleri Dergisi.
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Roberto Moscetti, Ron P. Haff, Serena Ferri, Flavio Raponi, Danilo Monarca, Peishih Liang & Riccardo Massantini. (2017) Real-Time Monitoring of Organic Carrot (var. Romance) During Hot-Air Drying Using Near-Infrared Spectroscopy. Food and Bioprocess Technology 10:11, pages 2046-2059.
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Alex Martynenko. (2017) Computer Vision for Real-Time Control in Drying. Food Engineering Reviews 9:2, pages 91-111.
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Antia Orphanides, Vlasios Goulas, George Botsaris & Vassilis Gekas. (2017) Influence of Air-Drying on the Quality Characteristics of Spearmint: Effects of Air Temperature and Velocity. Journal of Food Processing and Preservation 41:2, pages e12817.
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Stella Nannyonga, Serafim Bakalis, James Andrews, Ediriisa Mugampoza & Kostas Gkatzionis. (2016) Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination. Journal of Food Engineering 190, pages 205-210.
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Elçin Demirhan & Belma Özbek. (2015) Color Change Kinetics of Tea Leaves During Microwave Drying. International Journal of Food Engineering 11:2, pages 255-263.
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Mohammad Hossein Nadian, Shahin Rafiee, Mortaza Aghbashlo, Soleiman Hosseinpour & Seyed Saeid Mohtasebi. (2015) Continuous real-time monitoring and neural network modeling of apple slices color changes during hot air drying. Food and Bioproducts Processing 94, pages 263-274.
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Dimitrios Argyropoulos & Joachim Müller. (2014) Kinetics of change in colour and rosmarinic acid equivalents during convective drying of lemon balm (Melissa officinalis L.). Journal of Applied Research on Medicinal and Aromatic Plants 1:1, pages e15-e22.
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Joel G. Waramboi, Michael J. Gidley & Peter A. Sopade. (2013) Carotenoid contents of extruded and non-extruded sweetpotato flours from Papua New Guinea and Australia. Food Chemistry 141:3, pages 1740-1746.
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Magdalena Śledź, Małgorzata Nowacka, Artur Wiktor & Dorota Witrowa-Rajchert. (2013) Selected chemical and physico-chemical properties of microwave-convective dried herbs. Food and Bioproducts Processing 91:4, pages 421-428.
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Pankaj B. Pathare, Umezuruike Linus Opara & Fahad Al-Julanda Al-Said. (2012) Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology 6:1, pages 36-60.
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S. Chunthaworn, S. Achariyaviriya, A. Achariyaviriya & K. Namsanguan. (2012) Color kinetics of longan flesh drying at high temperature. Procedia Engineering 32, pages 104-111.
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Sakamon Devahastin & Chalida Niamnuy. (2010) Invited review: Modelling quality changes of fruits and vegetables during drying: a review. International Journal of Food Science & Technology 45:9, pages 1755-1767.
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