Kinetics on Color Changes During Drying of Some Fruits and Vegetables
Year: 1998
Type: article
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.
Source: Drying Technology
Authors: M.K. Krokida, E. Tsami, Z.B. Maroulis
Institution: National Technical University of Athens
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2136711141