Browning of Dehydrated Vegetables during Storage

Abstract

The rate of nonenzymatie browning of dehydrated vegetables has been studied as a function of temperature, moisture content, and confining atmosphere. The browning proceeds in linear fashion up to, and for a reasonable distance beyond, the limit of palatability for dehydrated nonsulfited carrot, white potato, onion, and sweet potato. The effect of oxygen on the browning rates of these four dehydrated vegetables is relatively small. The browning rates vary exponentially with the reciprocal of the absolute temperature.

Kinetics of colour changes in dehydrated carrots

“…The browning rate constants of dehydrated carrots increased with increasing storage time and temperature as previously reported by Legault, Talburt, Mylne, and Bryan (1947) and Baloch et al (1973). Rate constants of browning reactions occured in blanched and unblanched dehydrated carrots were found similar at storage temperatures of 27, 37 and 47°C (Table 2).…”

Nonenzymatic Browning in Dried Apples During Storage

“…Legualt et al (1947), found that when dried carrots, potatoes or onions were nitrogen packed by sparging, darkening rate was not markedly affected. Evidently the initial sparging sequence is not adequate to completely remove all the oxygen from the sample.…”

Stability of Sorbic Acid in Model Food Systems of Reduced Water Activity: Sugar Solutions

“…Since most samples developed color during storage, the extent of the nonenzymatic browning reaction was estimated from absorbance measurements at 420 nm (Legault et al, 1947), through 1 cm of the solution of the different systems. The analysis was performed in a Spectronic 21 spectrophotometer (Bausch and Lomb, Rochester, New York).…”