EFFECT OF OSMOTIC DEHYDRATION ON COLOR AND SORPTION CHARACTERISTICS OF APPLE AND BANANA
作者:
M. K. Krokida,
V. T. Karathanos,
Z. B. Maroulis,
期刊:
Drying Technology
(Taylor Available online 2000)
卷期:
Volume 18,
issue 4-5
页码: 937-950
ISSN:0737-3937
年代: 2000
DOI:10.1080/07373930008917745
出版商: Taylor & Francis Group
关键词: Osmotic Dehydration;Air Drying;Sorption Isotherms;Color Kinetics;Apple;Banana
数据来源: Taylor
摘要:
Color and sorption characteristics of osmotically treated and air dried apple and banana were studied during air drying at 70°C. The color parameters: Lightness (L), Redness (a) and Yellowness (b) were studied, using a Hunter Lab chromatometer. A first order kinetic model was fitted to the experimental data adequately for color parameters, while sorption data for treated and air dried products were fitted to the GAB model. Untreated fruits showed an extensive browning which was monitored by a significant drop of the lightness (L) and an increase of redness (a) and yellowness (b). Osmotically pretreated samples did not brown as much as the untreated samples and the lightness L decreased only slightly while a, b increased slightly. Osmotic pretreatment resulted in a shift in sorption isotherm for both fruits. Osmotic dehydration prevented color damages and decreased the sorption capacity of dehydrated products.
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