Abstract
ABSTRACT 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.