Thermal Kinetics of Colour Degradation of Yellow Sweet Pepper (Capsicum Annum L.) Undergoing Microwave Assisted Convective Drying

Experiments were conducted to study the kinetics of colour change of yellow sweet pepper during microwave-assisted convective drying at power levels of 280, 210, 140, and 70 W; temperatures of 60, 45, and 30°C; and a constant air velocity of 1.5 m/s. Colour change kinetics were determined using Hunter’s primary L, a, b values, chroma, hue, total colour change (ΔE), and browning index (BI) values. The results indicated that the degradation of a, ΔE, and hue followed zero order kinetics and L, b, chroma, and browning index followed first order kinetics. The rate constant was assumed to have Arrhenius-type dependence on temperature. Again, based on activation energy, b and hue parameters proved to be the most sensitive measures of color change, which could be taken into account during thermal processing of capsicum for getting a quality product.