Work

Study on Kinetics of Color Changes in Thompson Seedless Grapes during Drying Process

Year: 2013

Type: article

Abstract: The aim of this study was to investigate the characteristic of color changes in Thompson seedless grape during drying at 30°C, 35°C and 40°C air temperatures. The CIE LAB color system was used to measure the surface color of the grapes. It was found that browning began at middle period of drying, where parameters L* and b* decreased and parameter a* increased during drying. Color changes during browning process were described as a first-order kinetic model, where the activation energies for the parameters L*, a*, b*, and total color difference were respectively 40.19, 24.29, 35.43, and 39.46 kJ·mol1.

Source: Advanced materials research

DOI: 10.4028/www.scientific.net/amr.726-731.456

Authors: Yan Hua Dong, Ruo Yu Zhang, Zhen Tao Zhang, Lu Wei Yang, Chang Hu Xue, Juan Wei, Rui Yun Yang

Institutions: Ocean University of China, Beijing University of Civil Engineering and Architecture, Chinese Academy of Sciences

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W2041563264

FWCI:

Cites: 6

Cited by: 4

Related to: 10