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Relationship between heat/mass transfer and color change during drying process

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Abstract

Relationship between heat/mass transfer and color change during the drying process of Radix Paeoniae Alba (RPA) slice was studied. The results show that drying temperature and moisture content are the main factors affecting the color of the sample. The lightness value (L) decreases as the moisture content decreases, while the red-green value (a) and yellow-blue value (b) increase with the decrease in moisture content. The higher the temperature, the lower the L, while the higher a and b, and the greater the total color difference (∆E). The total color difference values at 60 °C, 80 °C and 100 °C were 5.58, 6.99 and 9.05, respectively. Based on the moisture change, a model coupling heat/mass transfer and color change was presented to illustrate the results during the drying process.

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Acknowlegements

The authors are grateful for the supports of the National Natural Science Foundation of China (No. 52150410432).

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Authors and Affiliations

  1. School of Energy and Environmental Engineering, University of Science and Technology Beijing, Beijing, China

    Yuan Meng, Cheng Song, Ramadan ElGamal & Chuanping Liu

  2. Agricultural Engineering Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

    Ramadan ElGamal

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  1. Yuan Meng
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  2. Cheng Song
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Correspondence to Chuanping Liu.

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Meng, Y., Song, C., ElGamal, R. et al. Relationship between heat/mass transfer and color change during drying process. Food Measure 16, 4151–4160 (2022). https://doi.org/10.1007/s11694-022-01497-w

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