Study of the Drying Rate and Colour Kinetics during Stepwise Air-Drying of Apricot Halves

被引：7

作者：

Xanthopoulos, G. ^{[1
]}

Athanasiou, A. ^{[1
]}

Sempou, A. ^{[2
]}

Lentzou, D. ^{[1
]}

Templalexis, Ch ^{[1
]}

Boudouvis, A. G. ^{[2
]}

机构：

[1] Agr Univ Athens, Dept Nat Resources Management & Agr Engn, 75 Iera Odos Str, Athens 11855, Greece

[2] Natl Tech Univ Athens, Sch Chem Engn, 9 Heroon Polytech Str, Zografos 15780, Greece

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2019年 / 15卷 / 5-6期

关键词：

stepwise drying; browning kinetics modelling; chroma; hue; ASCORBIC-ACID; QUALITY; FRESH;

D O I：

10.1515/ijfe-2018-0372

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The drying rate and colour kinetics of apricot halves were studied during stepwise air-drying compared to continuous drying. The tested stepwise temperature profiles exhibited two successive falling rate periods, which differed from the drying rate period of the constant drying temperature profile. Three chromatic indices, namely browning index, chroma and hue were analysed. The analysis showed that treatment with ascorbic acid was more effective during the step up temperature profile, whilst its antioxidant activity was lost during the step down temperature profile due to the initially used high drying temperatures. The chromatic indices were described by a modified kinetic model, the parameters of which were estimated by the Levenberg-Marquardt optimization algorithm and in all cases was derived R-2 (adj) >= 0.88 and MRD < 4.88%.

引用

页数：9

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