COLOR DEGRADATION KINETICS OF CARROT (DAUCUS CAROTA L.) SLICES DURING HOT AIR DRYING

被引：45

作者：

Demiray, Engin ^{[1
]}

Tulek, Yahya ^{[1
]}

机构：

[1] Pamukkale Univ, Dept Food Engn, TR-20070 Denizli, Turkey

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期

关键词：

MICROWAVE; VACUUM; ACID; PRETREATMENTS; QUALITY; SPINACH;

D O I：

10.1111/jfpp.12290

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of temperature on color change kinetics of carrot slices was investigated during hot air drying. The color parameters for the color change of the foods were quantified by Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) values. These values were also used for calculation of the total color change (Delta E). The color values (L, a and b) decreased, while Delta E increased during drying. Zero-and first-order kinetic models were applied to describe color change. Mathematical modeling color change kinetics indicated that both models were found to describe the L, a and b values adequately. However, Delta E followed zero-order kinetics.

引用

页码：800 / 805

页数：6

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