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Effect of Drying on the Color of Tarragon (Artemisia dracunculus L.) Leaves

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Abstract

The effect of drying conditions on the color of tarragon (Artemisia dracunculus L.) leaves was studied. Tarragon leaves were dried at temperatures of 40 to 90 °C with a constant airflow of 0.6 m/s. The samples were collected at 7%, 10%, 20%, and 30% moisture content wet basis for evaluation of the color change. The color parameters of fresh and dried leaves were measured by a colorimeter. The individual parameters of L*a*b* and L*C*h° color systems were evaluated and h° proved to be the best parameter to monitor color change. The smallest change of the color parameters was observed at 40 °C, in which temperature was low, and also at 90 °C, when drying time was short. The biggest change occurred at the temperatures of 50 to 70 °C. Most of the color change happened before the material reaches 35% moisture content. The combination of drying time and temperature defines the change of color.

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Acknowledgment

Financial support from Aboureyhan Campus, Tehran University, Ministry of Science, Research and Technology of Iran is gratefully acknowledged.

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Authors and Affiliations

  1. College of Abourayhan, University of Tehran, P.O. Box 11365-4117, Tehran, Iran

    Akbar Arabhosseini

  2. Farm Technology Group, Wageningen University, Wageningen, The Netherlands

    Sudhakar Padhye & Willem Huisman

  3. Control System Engineering Group, Wageningen University, Wageningen, The Netherlands

    Anton van Boxtel

  4. Institute of Agricultural Engineering, University of Hohenheim, Stuttgart, Germany

    Joachim Müller

Authors
  1. Akbar Arabhosseini
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  2. Sudhakar Padhye
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  3. Willem Huisman
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  4. Anton van Boxtel
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  5. Joachim Müller
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Correspondence to Akbar Arabhosseini.

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Arabhosseini, A., Padhye, S., Huisman, W. et al. Effect of Drying on the Color of Tarragon (Artemisia dracunculus L.) Leaves. Food Bioprocess Technol 4, 1281–1287 (2011). https://doi.org/10.1007/s11947-009-0305-9

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  • DOI: https://doi.org/10.1007/s11947-009-0305-9

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