EFFECT OF OSMOTIC DEHYDRATION ON COLOR AND SORPTION CHARACTERISTICS OF APPLE AND BANANA
- 1 April 2000
- journal article
- research article
- Published by Informa UK Limited in Drying Technology
- Vol. 18 (4), 937-950
- https://doi.org/10.1080/07373930008917745
Abstract
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.Keywords
This publication has 10 references indexed in Scilit:
- Mass transfer modelling of the osmotic dehydration of some fruitsInternational Journal of Food Science & Technology, 1998
- Degradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLCJournal of Food Science, 1996
- Equilibrium moisture content and heat of desorption of some vegetablesJournal of Food Engineering, 1993
- AIR DRYING BEHAVIOR of FRESH and OSMOTICALLY DEHYDRATED PINEAPPLEJournal of Food Process Engineering, 1991
- Application of the GAB model to the moisture sorption isotherms for dried fruitsJournal of Food Engineering, 1988
- Comparison of Erythorbic and Ascorbic Acids as Inhibitors of Enzymatic Browning in AppleJournal of Food Science, 1987
- Nonenzymatic Browning in Dried Apples During StorageJournal of Food Science, 1987
- Mathematical modelling and computer simulation of heat and mass transfer in agricultural grain drying: A reviewJournal of Agricultural Engineering Research, 1985
- Dehydration of carrots.International Journal of Food Science & Technology, 1983
- ORANGE JUICE COLOR MEASUREMENT USING GENERAL PURPOSE TRISTIMULUS COLORIMETERSJournal of Food Science, 1978