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

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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 http://hdl.handle.net/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

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