The Effect of Microwave Radiation on the Green Color Loss of Green Tea Powder.

ABSTRACT: Microwave radiation is one of the main heating methods for food processing, especially affecting the color quality of colorful foods. This work presents the effect of microwave radiation on the green color loss of green tea powder (GTP) by the color description (L*, a*, b*, and H_a of green tea powder, L*:whiteness/darkness, a*: redness/greenness, and b*: yellowness/blueness; H_a derived from Hunter a and b could visually describe the color space) of the Hunter color system. First, the L*, a*, and b* were determined from the GTP samples treated with various microwave powers with the change of time to investigate the kinetic of color loss. Then, the L*, a*, and b*and temperature of GTP samples with serious thickness treated with constant microwave power (700 W) for a dif

SUBMITTER: Wang H 

PROVIDER: S-EPMC9407078 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature