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KINETICS ON COLOR CHANGES DURING DRYING OF SOME FRUITS AND VEGETABLES
Open accessAbstract
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.
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Citations
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
Hot Air and Freeze-Drying of High-Value Foods: A Review
Ratti, C. (2001) · Journal of Food Engineering · doi:10.1016/s0260-8774(00)00228-4 · Cited by 1,420
The effect of the method of drying on the colour of dehydrated products
Krokida, M. K., Maroulis, Z. B., & Saravacos, G. D. (2001) · International Journal of Food Science & Technology · doi:10.1046/j.1365-2621.2001.00426.x · Cited by 277
Self-citationManufacture and characterization of gluten-free spaghetti enriched with vegetable flour
Padalino, L., Mastromatteo, M., Lecce, L., Cozzolino, F., & Del Nobile, M. A. (2013) · Journal of Cereal Science · doi:10.1016/j.jcs.2012.12.010 · Cited by 105
Metadata
- Authors
- Krokida, M. K., Tsami, E., & Maroulis, Z. B.
- Venue
- Drying Technology
- Publisher
- Informa UK Limited
- Published
- 1998-01
- Volume
- 16
- Issue
- 3-5
- Pages
- 667-685
- ISSN
- 0737-3937 (ISSN-L)
- 1532-2300
- OpenAlex
- W2136711141
- Cited by
- 223
- References
- 0
- FWCI
- 11.66
- Type
- journal article
- Language
- en
- Open access
- green
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- Krokida, M. K., Tsami, E., & Maroulis, Z. B. (1998). KINETICS ON COLOR CHANGES DURING DRYING OF SOME FRUITS AND VEGETABLES. Drying Technology. https://doi.org/10.1080/07373939808917429
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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.
