3.4. Modelling of colour change
The kinetics of colour change have been reported for a variety of
food products. In most food materials, the colour change kinetics
are reported to follow either zero or first order kinetics (Pathare
et al., 2013). For some food materials colour change followed a
combination of zero order, first order and fractional models
depending on the colour parameter being modelled (Avila and
Silva, 1999; Maskan, 2001; Pathare et al., 2013). In a previous
study of parboiled rice, colour change was reported to follow zero
order kinetics (S. Bhattacharya, 1996).
In order to allow comparison of the process of colour change
3.4. Modelling of colour changeThe kinetics of colour change have been reported for a variety offood products. In most food materials, the colour change kineticsare reported to follow either zero or first order kinetics (Pathareet al., 2013). For some food materials colour change followed acombination of zero order, first order and fractional modelsdepending on the colour parameter being modelled (Avila andSilva, 1999; Maskan, 2001; Pathare et al., 2013). In a previousstudy of parboiled rice, colour change was reported to follow zeroorder kinetics (S. Bhattacharya, 1996).In order to allow comparison of the process of colour change
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