KINETICS ON COLOR CHANGES DURING DRYING OF SOME FRUITS AND VEGETABLES
- 1 January 1998
- journal article
- research article
- Published by Taylor & Francis in Drying Technology
- Vol. 16 (3-5), 667-685
- https://doi.org/10.1080/07373939808917429
Abstract
The effect of drying conditions on color changes of apple, banana, carrot and potato during conventional and vacuum drying was investigated. The Hunder color scale parameters redness, yellowness and lightness were used to estimate color changes during vacuum and conventional drying at 50, 70 and 90°C. Air humidity during conventional drying was regulated at 15, 30 and 40%. Air temperature and humidity affected redness and yellowness, but not lightness. A first order kinetic model was fitted to experimental data adequately for both redness and yellowness. The rate of color deterioration was found to increase as temperature increased and air humidity decreased, for both drying methods and all the examined materials.Keywords
This publication has 15 references indexed in Scilit:
- Colour changes in concentrated fruit pulp during heating at high temperaturesJournal of Food Engineering, 1997
- SODIUM LACTATE EFFECTS ON MICROBIAL, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM‐PACKAGED PORK SAUSAGEJournal of Muscle Foods, 1993
- Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn LactateJournal of Food Science, 1993
- SOME EFFECTS OF SODIUM LACTATE ON SHELF‐LIFE, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM‐PACKAGED BEEF BOLOGNAJournal of Food Quality, 1992
- Properties of Low-Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated StorageJournal of Food Science, 1992
- Sodium Lactate Effects on Shelf‐Life, Sensory, and Physical Characteristics of Fresh Pork SausageJournal of Food Science, 1991
- Causes of Browning in Pear Juice Concentrate During StorageJournal of Food Science, 1981
- CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGEJournal of Food Science, 1979
- REFRIGERATED APPLE SLICES: PRESERVATIVE EFFECTS OF ASCORBIC ACID, CALCIUM AND SULFITESJournal of Food Science, 1972
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953