Effect of pretreatment on color of dehydrated products

DSpace/Manakin Repository

Show simple item record

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

Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record