In:
Advanced Materials Research, Trans Tech Publications, Ltd., Vol. 726-731 ( 2013-8), p. 456-462
Abstract:
The aim of this study was to investigate the characteristic of color changes in Thompson seedless grape during drying at 30°C, 35°C and 40°C air temperatures. The CIE LAB color system was used to measure the surface color of the grapes. It was found that browning began at middle period of drying, where parameters L * and b * decreased and parameter a * increased during drying. Color changes during browning process were described as a first-order kinetic model, where the activation energies for the parameters L *, a *, b *, and total color difference were respectively 40.19, 24.29, 35.43, and 39.46 kJ·mol 1 .
Type of Medium:
Online Resource
ISSN:
1662-8985
DOI:
10.4028/www.scientific.net/AMR.726-731
DOI:
10.4028/www.scientific.net/AMR.726-731.456
Language:
Unknown
Publisher:
Trans Tech Publications, Ltd.
Publication Date:
2013
detail.hit.zdb_id:
2265002-7
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