MODELING COLOR PARAMETERS DURING PLUMS DRYING PRETREATED WITH ULTRASOUND AND OSMOTIC DEHYDRATION

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GHORBANI R.; DEHGHANNYA J.; SADEGH SEIIEDLOU HERIS S.; GHANBARZADEH B.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2013 | Volume:5 | Issue:1 Page(s): 27-59

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Title

MODELING COLOR PARAMETERS DURING PLUMS DRYING PRETREATED WITH ULTRASOUND AND OSMOTIC DEHYDRATION

Author(s)

GHORBANI R. | DEHGHANNYA J. | SADEGH SEIIEDLOU HERIS S. | GHANBARZADEH B. | Issue Writer Certificate

Keywords

TOTAL COLOR CHANGEQ2

CHROMA INDEXQ2

HUE ANGELQ2

BROWNING INDEXQ2

Abstract

The aim of this study was to investigate the effect of simultaneous application of ultrasound and osmotic dehydration pretreatments on changes of color parameters as well as sensory evaluation during hot air drying. In this evaluation, pretreatments including ultrasound time at two levels (10 and 30 minutes), osmotic solution concentrations at two levels (50 and 70 Brix) and immersion time in osmotic solution at four levels (60, 120, 180 and 240 min) were applied on plums and then the samples were dried at 80°C temperature and 1.4 m/s air velocity. The results showed that with decreasing moisture content during drying, the samples lightness "L" and yellowness "b" is reduced while the redness "a" is increased. The simultaneous application of ultrasound and osmotic dehydration pretreatments led to a significant increase in "L" and "b" and a significant decrease in "a" compared to control samples. In addition, application of the pretreatments improved the other color indices (TOTAL COLOR CHANGE, CHROMA INDEX, HUE ANGEL and BROWNING INDEX). Sensory evaluation results of the dried plums showed an improvement in terms of appearance, color, taste and overall acceptability of the samples pretreated with ultrasound and osmotic dehydration. Moreover, modeling the color parameters changes of the plums during drying was done through the models available in the literature as well as the models proposed in this study. Then, one of the proposed models was selected as the best model to predict color parameters changes of the plums under the selected experimental conditions.

Cites

THE EFFECTS OF REPLACEMENT OF GLUCOSE AND SUCROSE WITH SORBITOL AND FRUCTOSE IN OSMOTIC DEHYDRATION OF COATED SHAHROODI GRAPE

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APA: Copy

GHORBANI, R., DEHGHANNYA, J., SADEGH SEIIEDLOU HERIS, S., & GHANBARZADEH, B.. (2013). MODELING COLOR PARAMETERS DURING PLUMS DRYING PRETREATED WITH ULTRASOUND AND OSMOTIC DEHYDRATION. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 5(1), 27-59. SID. https://sid.ir/paper/240142/en

Vancouver: Copy

GHORBANI R., DEHGHANNYA J., SADEGH SEIIEDLOU HERIS S., GHANBARZADEH B.. MODELING COLOR PARAMETERS DURING PLUMS DRYING PRETREATED WITH ULTRASOUND AND OSMOTIC DEHYDRATION. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2013;5(1):27-59. Available from: https://sid.ir/paper/240142/en

IEEE: Copy

R. GHORBANI, J. DEHGHANNYA, S. SADEGH SEIIEDLOU HERIS, and B. GHANBARZADEH, “MODELING COLOR PARAMETERS DURING PLUMS DRYING PRETREATED WITH ULTRASOUND AND OSMOTIC DEHYDRATION,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 5, no. 1, pp. 27–59, 2013, [Online]. Available: https://sid.ir/paper/240142/en

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