摘要
Kinetics of color change in tomato purees dried using microwave and conventional method were investigated. For this purpose, the color parameters of Hunter L,a,b and browning index （A42o）, and estimated values of chroma, hue angle, AE, Hunter a/b and a ~ b were examined. The changes in color of tomato samples followed both zero and first order kinetic models to describe visual color changes, and ＆E parameters followed first order kinetic. It was concluded that Hunter axb parameters can be used adequately to follow up the color change of tomato samples during the drying.
