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Details for article 53 of 180 found articles
| Title: |
EFFECT OF PRETREATMENT ON COLOR OF DEHYDRATED PRODUCTS |
| Author: |
Krokida, M. K. Kiranoudis, C.T. Maroulis, Z. B. Marinos-Kouris, D. |
| Appeared in: |
Drying technology |
| Paging: | Volume 18 (2000) nr. 6 pages 1239-1250 |
| Year: |
2000-07-01 |
| Contents: |
The effect of pretreatment on color of convective dried products (namely apple, banana, potato and carrot) was investigated. Five different types of pretreatment were taken into consideration; microwave, osmotic, sulfite, water blanching and steam blanching. Color characteristics were identified by measuring the color parameters (namely, Lightness (L), Redness (a) and Yellowness (b)) using a Hunter Lab chromatometer. The type of pretreatment was found to significantly affect the three color parameters. In addition, Redness (a) and Yellowness (b) were found to follow a first order kinetic model. Untreated dried materials showed an extensive browning, indicated by a significant drop of the L parameter and a corresponding increase of a, b parameters. Osmotically and microwave pretreated samples supressed browning compared to the untreated samples. In this case, lightness decreased slightly, while a, b increased slightly. Sulfite pretreatment prevented significantly color deterioration, while water and steam blanching also prevented enzymatic browning during convective drying. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 53 of 180 found articles
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