Color changes and drying kinetics modeling of basil seed mucilage during infrared drying process  

作　　者：Ghazale Amini Fakhreddin Salehi Majid Rasouli 

机构地区：[1]Faculty of Agriculture,Bu-Ali Sina University,Hamedan,Iran

出　　处：《Information Processing in Agriculture》2022年第3期397-405,共9页农业信息处理（英文）

摘　　要：The physicochemical properties and color of dried seed mucilage (gums) depend on thecondition and method of drying. So, in this study, the effects of infrared (IR) dryer systemparameters such as IR power (150, 250, and 375 W), distance of mucilage from lamp surface(4, 8, and 12 cm), mucilage thickness (0.5, 1.0, and 1.5 cm) on drying kinetics and colorindexes (L*a*b*) of basil seed mucilage (BSM) were examined in an IR dryer system. IR dry-ing kinetic of BSM was modeled using mathematical approach. Thus, experimental mois-ture ratio data were fitted to 8 various empirical models. It was found that Page model hasthe best fit to show the kinetic behavior and acceptably described the IR drying behavior ofBSM with the highest correlation coefficient values and the lowest standard error values.The average effective moisture diffusivity (Deff) increased from 1.69×10^(-9)to 9.21×10^(-9)m^(2)/s with increasing lamp power from 150 W to 375 W, while it was decreased from7.93×10^(-9)to 2.65×10^(-9)m^(2)/s and 7.81×10^(-9)to 1.82×10^(-9)m^(2)/s with increasing the dis-tance of mucilage from 4 to 12 cm and the reduction of mucilage thickness from 1.5 to0.5 cm, respectively. The increasing in IR radiation power has a positive influence on thelightness (increasing L* index) of dried BSM and it reduced color changes index (DE) from13.04 to 11.51. The results showed that IR drying method has great industrial potential insaving processing time as well as energy with better maintenance of color and quality ofdried BSM.

关 键 词：Basil seed gum Drying kinetics Moisture ratio Page model 

分 类 号：S339.33[农业科学—作物遗传育种]