COLOR KINETICS OF AONLA SHREDS WITH AMALGAMATED BLANCHING DURING DRYING

被引：27

作者：

Gupta, R. K. ^{[1
]}

Kumar, Pradeep ^{[1
]}

Sharma, Alka ^{[1
]}

Patil, R. T. ^{[1
]}

机构：

[1] Cent Inst Postharvest Engn & Technol, Abohar, Punjab, India

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2011年 / 14卷 / 06期

关键词：

Aonla shreds; Drying; Color; Kinetics; Blanching; HIGH-TEMPERATURES; QUALITY; STORAGE; PRETREATMENTS; DEGRADATION; JUICE; PUREE;

D O I：

10.1080/10942911003637343

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Kinetics of color changes of aonla (Emblica officinalis) shreds were investigated using objective colorimetric measurements during drying with different blanching treatments. Kinetic parameters chroma, hue, total color difference, and browning index for the color change were determined using Hunter L, a, b values. The drying process changed all three color parameters (L, a, b), causing a color shift towards the darker region. Parameters L and b decreased and a-value increased during drying. The reaction associated with color change followed zero-order reaction kinetics. The minimum change was observed in the KMS (potassium metabisulphite) blanched shreds.

引用

页码：1232 / 1240

页数：9

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