Effect of concentration and drying processes on color change of grape juice and leather (pestil)

Maskan, Aysun; Kaya, Sevim; Maskan, Medeni

doi:10.1016/s0260-8774(01)00187-x

Cited by 77 publications

(44 citation statements)

References 19 publications

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“…Usually during drying, the color may change due to a number of chemical and biochemical reactions (Maskan, Kaya, & Maskan, 2002). From Table 1 it can be clearly seen that the color of the raw materials in the entire sample is consistent.…”

Section: Color Changesmentioning

confidence: 88%

Effect of Temperature Distribution on Predicting Quality Of Microwave Dehydrated Food

Joardder¹,

Karim²,

Kumar³

2013

J MECH ENG SCI

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During food drying, many other changes occur simultaneously, resulting in an improved overall quality. Among the quality attributes, the structure and its corresponding color influence directly or indirectly other properties of food. In addition, these quality attributes are affected by process conditions, material components and the raw structure of the foodstuff. In this work, the temperature distribution within food materials during microwave drying has been taken into consideration to observe its role in color modification. In order to determine the temperature distribution of microwave-dried food (apple), a thermal imaging camera has been used. The image acquired from the digital camera has been analysed using image J software in order to get the color change of fresh and dried apple. The results show that temperature distribution plays an important role in determining the quality of the food. The thermal imaging camera was deployed to observe the temperature distribution within food materials during drying. It is clearly observed from the higher value of (E RGB =102) and the uneven color change that uneven temperature distribution can influence customer perceptions of the quality of dried food. Simulation of a mathematical model of temperature distribution during microwave drying can make it possible to predict the colour and texture of the microwaved food.

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Section: Color Changesmentioning

confidence: 88%

Effect of Temperature Distribution on Predicting Quality Of Microwave Dehydrated Food

Joardder¹,

Karim²,

Kumar³

2013

J MECH ENG SCI

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“…Concentration of mulberry juices using microwave power leads to a decrease in the L value, but there is an obvious difference between the samples produced using the different heating methods. Different authors have reported that decreases in L value correlated well with increases in the browning of foods (Maskan et al 2002).…”

Section: Color Parametersmentioning

confidence: 90%

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

2011

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Black mulberry juice was concentrated by different heating methods, including conventional heating and microwave heating, at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method on evaporation rate, quality attributes of concentrated juice were investigated. The final juice concentration of 42°Brix was achieved in 140, 120, and 95 min at 100, 38.5, and 7.3 kPa respectively by using a rotary evaporator. Applying microwave energy decreased required times to 115, 95, and 60 min. The changes in color, anthocyanin content during the concentration processes were investigated. Hunter parameters (L, a, and b) were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color and consequently anthocyanins, was more pronounced in rotary evaporation compared to microwave heating method.

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“…Zero-order ki-netic model described adequately BPF at all tempera-tures, which is in agreement with previous studies. Zero-or first-order kinetic models have been used to evaluate the appearance of non-enzymatic browning (Bozkurt, Gö ǧ ü s, & Eren, 1999;Carabasa-Giribet & Ibarz-Ribas, 2000;Davies, Wedzicha, & Gillard, 1997;Garza, Ibarz, & Giner, 1999;Kwok, MacDougall, & Niranjan, 1999;Maskan, Kaya, & Maskan, 2002;Toribio & Lozano, 1984). First-and secondorder models also tested but they gave lower correlation coefficients.…”

Section: Kinetic Calculationsmentioning

confidence: 99%

Effects of prolonged heating on antioxidant activity and colour of honey

et al. 2006

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Effect of concentration and drying processes on color change of grape juice and leather (pestil)

Cited by 77 publications

References 19 publications

Effect of Temperature Distribution on Predicting Quality Of Microwave Dehydrated Food

Effect of Temperature Distribution on Predicting Quality Of Microwave Dehydrated Food

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

Effects of prolonged heating on antioxidant activity and colour of honey

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