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Kinetics on color changes during drying of some fruits and vegetables

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dc.contributor.author Krokida, MK en
dc.contributor.author Tsami, E en
dc.contributor.author Maroulis, ZB en
dc.date.accessioned 2014-03-01T01:13:52Z
dc.date.available 2014-03-01T01:13:52Z
dc.date.issued 1998 en
dc.identifier.issn 0737-3937 en
dc.identifier.uri https://dspace.lib.ntua.gr/xmlui/handle/123456789/12755
dc.subject conventional drying en
dc.subject vacuum drying en
dc.subject apple en
dc.subject banana en
dc.subject carrot en
dc.subject potato en
dc.subject.classification Engineering, Chemical en
dc.subject.classification Engineering, Mechanical en
dc.subject.other FRESH PORK SAUSAGE en
dc.subject.other PHYSICAL CHARACTERISTICS en
dc.subject.other REFRIGERATED STORAGE en
dc.subject.other POTASSIUM LACTATE en
dc.subject.other SODIUM LACTATE en
dc.subject.other SHELF-LIFE en
dc.subject.other BEEF en
dc.title Kinetics on color changes during drying of some fruits and vegetables en
heal.type journalArticle en
heal.identifier.primary 10.1080/07373939808917429 en
heal.identifier.secondary http://dx.doi.org/10.1080/07373939808917429 en
heal.language English en
heal.publicationDate 1998 en
heal.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 degrees 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. en
heal.publisher MARCEL DEKKER INC en
heal.journalName DRYING TECHNOLOGY en
dc.identifier.doi 10.1080/07373939808917429 en
dc.identifier.isi ISI:000073498000014 en
dc.identifier.volume 16 en
dc.identifier.issue 3-5 en
dc.identifier.spage 667 en
dc.identifier.epage 685 en


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