Microwave Oven Essay

Method
1) Microwave oven was switched on and set at different five power (160,320,480,640,800 W) level output.
2) The sample was weighed and kept inside the chamber.
3) Weight of the sample was noted after each 2 min interval with the help of electronic balance after drying.
4) The dried material was taken out and tempering was done for 15 min, after that the sample is transfer to the fluid bed dryer to the second phase drying.
3.7.2 Fluidized Bed dryer
The dryer was simple, compact and easy to operate. It consisted of a centrifugal blower, holding bin, heating coils, motors and thermostat control. The blower was centrifugal type with a capacity of 32 m3/min, run by a 3 hp, 3 ∅ and 1400 rpm motor through a belt drive system. A sliding

This colour measuring technique involves setting up a lightening system, high resolution digital camera to capture images of food samples (Spyridone et al., 2012).

Method The sample was placed under the source of light at minimum distance and intensity of light over the sample should be uniform for good quality colour. Digital camera (Sony 13 mega pixels) was used to capture the image of sample. The L*, a*, b* values of samples were measured by using Adobe Photoshop 7.0 software. The L*, a* and b* values was calculated for determination of the colour of capsicum. L* is the luminance of lightness component, which ranges from 0 to 100, and a* (from green to red) and b* (from blue to yellow) are the two chromatic components, which ranges from -120 to +120. These ‘L, a, b’ values were used to calculate the required L*,a* and b* values by using formulas given bellow.

L* = Lightness/250×100 - - -