Modelling of Discolouration of Dried Powder of Carrots

Inazu, Tadao; Makino, Yoshio

doi:10.1006/jaer.1997.0255

Cited by 3 publications

(2 citation statements)

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“…A significant relationship was found between the colour loss and b-carotene destruction in blanched (r = 0.878-0.971; p < 0.05) and unblanched samples (r = 0.903-0.998; p < 0.05) stored at all temperatures. The surface colour of dried powder of carrots was also monitored during storage using Hunter colour ratio a/b by Inazu and Makino (1998). They observed that a/b value of dried powder of carrots decreased with time, indicating the colour changed from orange to white.…”

Section: Resultsmentioning

confidence: 99%

“…The most common method for characterizing browning in dehydrated carrot is the measurement of absorbance at 420 nm (Baloch et al, 1973). In addition, tristimulus colourimetry was also used to evaluate colour changes in carrots (Chen, Peng, & Chen, 1995;Inazu & Makino, 1998;Zhao & Chang, 1995). The Hunter a and b values were used by Lin et al (1998) for determining the colour changes of dried carrot slices.…”

Section: Introductionmentioning

confidence: 99%

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Kinetics of colour changes in dehydrated carrots

Koca

Burdurlu

Karadeniz

2007

Journal of Food Engineering

179

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Kinetics of colour changes in dehydrated carrots

Koca

Burdurlu

Karadeniz

2007

Journal of Food Engineering

179

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Effect of Variety on Drying Characteristics and Selected Quality Attributes of Dried Carrots

et al. 2006

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The effects of variety on drying characteristics, color, and water absorption of carrots were investigated. Six different varieties of carrots, viz. Kazan, Maxima, Nandor, Nektarina, Simba, and Tito were evaluated. The hot air drying characteristics of carrot cubes dried under forced convection conditions were determined and drying data were analyzed to obtain parameters of Page and first-order kinetic models as well as moisture diffusivity. Color characteristics were determined for fresh, dried, and dehydrated samples by measuring lightness (L Ã ), redness (a Ã ), and yellowness (b Ã ). Water absorption data were analyzed for ground samples. It was observed that drying characteristics, such as color and water absorption were significantly influenced by variety. The varieties of Kazan and Nektarina were found to be characterized by highest and lowest moisture diffusivity of 7:52Â10 À9 and 3:31Â10 À9 m 2 =s respectively. Kazan variety was also characterized by shortest drying time. The lowest changes in color caused by drying were observed for Tito variety. The variety of Kazan was characterized by the highest resistances to color changes affected by drying followed by rehydration. Nandor and Tito varieties displayed the highest water absorption near to 560 g/100 g. The best drying characteristics and good water absorption accompanied by the high color attributes of dried and rehydrated samples implies that Kazan variety is expected to be the most useful to drying industry.

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Color Characteristics of Carrots: Effect of Drying and Rehydration

Zielińska

Markowski

2012

International Journal of Food Properties

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Modelling of Discolouration of Dried Powder of Carrots

Cited by 3 publications

References 10 publications

Kinetics of colour changes in dehydrated carrots

Kinetics of colour changes in dehydrated carrots

Effect of Variety on Drying Characteristics and Selected Quality Attributes of Dried Carrots

Color Characteristics of Carrots: Effect of Drying and Rehydration

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