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Image analysis and green tea color change kinetics during thin-layer drying.

Mohammad Shahabi1, Shahin Rafiee2, Seyed Saeid Mohtasebi3

  • 1Islamic Republic of Iran.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|June 12, 2013
PubMed
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Hot-air drying of green tea affects color parameters. A fractional conversion model best describes these color changes, offering insights for optimizing the drying process and maintaining tea quality.

Area of Science:

  • Food Science
  • Agricultural Engineering
  • Colorimetry

Background:

  • Green tea quality is significantly influenced by drying parameters.
  • Color is a critical quality attribute in dried green tea.
  • Understanding color kinetics is essential for optimizing drying processes.

Purpose of the Study:

  • To investigate the impact of air temperature and flow velocity on green tea color changes during hot-air drying.
  • To develop and validate a computer vision system for monitoring drying-induced color alterations.
  • To identify the most suitable kinetic model for describing color parameter changes.

Main Methods:

  • A computer vision system was employed to capture and analyze color changes.
  • RGB values were converted to Commission International d'Eclairage L*a*b* coordinates.
Keywords:
Green teacolor changeshot-air dryingkinetic models

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  • Drying data were fitted to zero-order, first-order, and fractional conversion kinetic models.

    • Main Results:

    • L* and b* color parameters decreased, while a* and color difference (ΔE*ab) increased during drying.
    • The fractional conversion model demonstrated superior fitness for most color parameters compared to zero-order and first-order models.
    • The computer vision system effectively calibrated and quantified color changes.

    Conclusions:

    • The fractional conversion model provides a robust framework for predicting color changes in hot-air-dried green tea.
    • Optimizing air temperature and flow velocity based on kinetic modeling can enhance green tea quality.
    • Computer vision offers a viable, non-destructive method for real-time monitoring of green tea drying.