Effect of pretreatment on color of dehydrated products

Krokida, MK; Kiranoudis, CT; Maroulis, ZB; Marinos-Kouris, D

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Kiranoudis, CT	en
dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:15:34Z
dc.date.available	2014-03-01T01:15:34Z
dc.date.issued	2000	en
dc.identifier.issn	0737-3937	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13599
dc.subject	apple	en
dc.subject	banana	en
dc.subject	carrot	en
dc.subject	microwave pretreatment	en
dc.subject	osmotic pretreatment	en
dc.subject	potato	en
dc.subject	sulfite pretreatment	en
dc.subject	steam blanching	en
dc.subject	water blanching	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Engineering, Mechanical	en
dc.subject.other	VEGETABLES	en
dc.subject.other	KINETICS	en
dc.title	Effect of pretreatment on color of dehydrated products	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/07373930008917774	en
heal.identifier.secondary	http://dx.doi.org/10.1080/07373930008917774	en
heal.language	English	en
heal.publicationDate	2000	en
heal.abstract	The effect of pretreatment on color of convective dried products (namely apple, banana, potato and carrot) was investigated. Five different types of pretreatment were taken into consideration; microwave, osmotic, sulfite, water blanching and steam blanching. Color characteristics were identified by measuring the color parameters (namely, Lightness (L), Redness (a) and Yellowness (b)) using a Hunter Lab chromatometer. The type of pretreatment was found to significantly affect the three color parameters. In addition, Redness (a) and Yellowness (b) were found to follow a first order kinetic model. Untreated dried materials showed an extensive browning, indicated by a significant drop of the L parameter and a corresponding increase of a, b parameters. Osmotically and microwave pretreated samples supressed browning compared to the untreated samples. In this case, lightness decreased slightly, while a, b increased slightly. Sulfite pretreatment prevented significantly color deterioration, while water and steam blanching also prevented enzymatic browning during convective drying.	en
heal.publisher	MARCEL DEKKER INC	en
heal.journalName	DRYING TECHNOLOGY	en
dc.identifier.doi	10.1080/07373930008917774	en
dc.identifier.isi	ISI:000087138400005	en
dc.identifier.volume	18	en
dc.identifier.issue	6	en
dc.identifier.spage	1239	en
dc.identifier.epage	1250	en