The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
The effect of the method of drying on the colour of dehydrated products
Open accessAbstract
Summary We tested the hypothesis that an optimum method of drying fruit could be designed. The effect of the method used for drying on colour of apple, banana, potato and carrot was investigated for five different methods of drying: conventional, vacuum, microwave, freeze and osmotic drying. Colour characteristics were studied by measuring lightness (L), redness (a) and yellowness (b) using a Hunter Lab chromatometer. The method used to dry the material was found to significantly affect the three colour parameters. The changes in redness (a) and yellowness (b) were found to follow a first order kinetic model. Air‐, vacuum‐ and microwave‐dried materials caused extensive browning in the fruits and vegetables, this was manifested by a significant drop of the L parameter and an increase of the a and b parameters. Osmotically pretreated samples did not brown as much as the untreated samples and the value for lightness (L) decreased only slightly while a and b increased slightly. Freeze drying seems to prevent colour changes, resulting in products with improved colour characteristics.
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Citations
Cites
KINETICS ON COLOR CHANGES DURING DRYING OF SOME FRUITS AND VEGETABLES
Krokida, M. K., Tsami, E., & Maroulis, Z. B. (1998) · Drying Technology · doi:10.1080/07373939808917429 · Cited by 223
Self-citationDegradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLC
STEET, J. A., & TONG, C. H. (1996) · Journal of Food Science · doi:10.1111/j.1365-2621.1996.tb10903.x · Cited by 175
Rocha, T., Lebert, A., & Marty-Audouin, C. (1993) · LWT · doi:10.1006/fstl.1993.1090 · Cited by 85
Comparison of Erythorbic and Ascorbic Acids as Inhibitors of Enzymatic Browning in Apple
Sapers, G. M., & ZIOLKOWSKI, M. A. (1987) · Journal of Food Science · doi:10.1111/j.1365-2621.1987.tb05917.x · Cited by 76
Cited by
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
Pathare, P. B., Opara, U. L., & Al-Said, F. A.-J. (2013) · Food and Bioprocess Technology · doi:10.1007/s11947-012-0867-9 · Cited by 2,368
Udomkun, P., Romuli, S., Schock, S., Mahayothee, B., Sartas, M., Wossen, T., Njukwe, E., Vanlauwe, B., & Müller, J. (2020) · Journal of Environmental Management · doi:10.1016/j.jenvman.2020.110730 · Cited by 283
Refractance Window Dehydration Technology: A Novel Contact Drying Method
Nindo, C. I., & Tang, J. (2007) · Drying Technology · doi:10.1080/07373930601152673 · Cited by 261
Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables
Singh, J. P., Kaur, A., Shevkani, K., & Singh, N. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2412-8 · Cited by 157
Bhat, T. A., Rather, A. H., Hussain, S. Z., Naseer, B., Qadri, T., & Nazir, N. (2021) · Journal of Food Measurement and Characterization · doi:10.1007/s11694-021-01017-2 · Cited by 44
Metadata
- Authors
- Krokida, M. K., Maroulis, Z. B., & Saravacos, G. D.
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2001-01
- Volume
- 36
- Issue
- 1
- Pages
- 53-59
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2016194316
- Cited by
- 277
- References
- 4
- FWCI
- 5.78
- Type
- journal article
- Language
- en
- Open access
- green
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
