The effect of the method of drying on the colour of dehydrated products

Krokida, MK; Maroulis, ZB; Saravacos, GD

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Maroulis, ZB	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:17:14Z
dc.date.available	2014-03-01T01:17:14Z
dc.date.issued	2001	en
dc.identifier.issn	0950-5423	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14411
dc.subject	Freeze-drying	en
dc.subject	Fruits	en
dc.subject	Microwave	en
dc.subject	Osmotic	en
dc.subject	Vacuum	en
dc.subject	Vegetables	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Daucus carota	en
dc.subject.other	Malus x domestica	en
dc.subject.other	Solanum tuberosum	en
dc.title	The effect of the method of drying on the colour of dehydrated products	en
heal.type	journalArticle	en
heal.identifier.primary	10.1046/j.1365-2621.2001.00426.x	en
heal.identifier.secondary	http://dx.doi.org/10.1046/j.1365-2621.2001.00426.x	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	We tested the hypothesis that an optimum method of drying fruit could be designed. The effect of the method used for drying on colour of apple, banana, potato and carrot was investigated for five different methods of drying: conventional, vacuum, microwave, freeze and osmotic drying. Colour characteristics were studied by measuring lightness (L), redness (a) and yellowness (b) using a Hunter Lab chromatometer. The method used to dry the material was found to significantly affect the three colour parameters. The changes in redness (a) and yellowness (b) were found to follow a first order kinetic model. Air-, vacuum- and microwave-dried materials caused extensive browning in the fruits and vegetables, this was manifested by a significant drop of the L parameter and an increase of the a and b parameters. Osmotically pretreated samples did not brown as much as the untreated samples and the value for lightness (L) decreased only slightly while a and b increased slightly. Freeze drying seems to prevent colour changes, resulting in products with improved colour characteristics.	en
heal.publisher	BLACKWELL SCIENCE LTD	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.doi	10.1046/j.1365-2621.2001.00426.x	en
dc.identifier.isi	ISI:000165879300006	en
dc.identifier.volume	36	en
dc.identifier.issue	1	en
dc.identifier.spage	53	en
dc.identifier.epage	59	en