EFFECT OF PRETREATMENT ON COLOR OF DEHYDRATED PRODUCTS
作者:
M. K. Krokida,
C.T. Kiranoudis,
Z. B. Maroulis,
D. Marinos-Kouris,
期刊:
Drying Technology
(Taylor Available online 2000)
卷期:
Volume 18,
issue 6
页码: 1239-1250
ISSN:0737-3937
年代: 2000
DOI:10.1080/07373930008917774
出版商: Taylor & Francis Group
关键词: Apple;banana;carrot;microwave pretreatment;osmotic pretreatment;potato;sulfite pretreatment;steam blanching;water blanching
数据来源: Taylor
摘要:
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.
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