Kinetics on color changes during drying of some fruits and vegetables

Krokida, MK; Tsami, E; Maroulis, ZB

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