Kayişoğlu, Serap2022-05-112022-05-1120200327-07931851-8796https://hdl.handle.net/20.500.11776/10560This research was conducted to determine the drying kinetics and color parameters changes of green peas when microwave drying at different microwave powers. For drying, 6 drying kinetics models were applied. The values of L*, a*, b*, C* and H degrees were measured to determine the effect of the microwave drying on the color parameters. The most suitable model was the parabolic model in microwave drying of green peas. Effective diffusion coefficients changed between 2.50x10(-9) m(2) s(-1) and 8.16x10(-9) m(2) s(-1). The activation energy was found as 1279.7 W/g. L*, a* and b* color parameters were significantly influenced by microwave drying, while C* and H degrees values were not the much affected.eninfo:eu-repo/semantics/closedAccessActivation energydrying modelsdrying rateeffective diffusionmicrowave dryingrehydrationHeat-PumpLayerSelectionVacuumLeavesModelsArticle503235240Q4WOS:0005437640000122-s2.0-85097501403Q3