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

A. ArabHosseini, S. Padhye, W. Huisman, A.J.B. van Boxtel, J. Müller

Research output: Contribution to journalArticleAcademicpeer-review

35 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)1281-1287
JournalFood Bioprocess Technology
Volume4
Issue number7
DOIs
Publication statusPublished - 2011

Keywords

  • thermal kinetics
  • puree
  • degradation
  • quality

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