EFFECT OF DIFFERENT PACKAGING MATERIALS AND STORAGE CONDITIONS ON THE COLOUR OF BLACK CHERRY PRESERVES

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HOSSEINI FERESHTEH; HABIBI NAJAFI M.B.; SEDAGHAT N.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:6 | Issue:1 Page(s): 45-51

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Information Journal Paper

Title

EFFECT OF DIFFERENT PACKAGING MATERIALS AND STORAGE CONDITIONS ON THE COLOUR OF BLACK CHERRY PRESERVES

Author(s)

HOSSEINI FERESHTEH | HABIBI NAJAFI M.B. | SEDAGHAT N. | Issue Writer Certificate

Keywords

COLOURQ2

SPECTROPHOTOMETERQ3

BLACK CHERRYQ3

PACKAGINGQ2

FLEXIBLEQ3

Abstract

The COLOUR of BLACK CHERRY preserves is an important parameter affecting the visual quality and overall acceptance of consumers. That is considered to be highly correlated to the PACKAGING materials. In this study, two containers namely TP can and FLEXIBLE pouch were used for BLACK CHERRY preserves. The FLEXIBLE pouch had three layers: polyethylene (100m), aluminum foil (9m) and polyester (12m). Other variables were temperature in 4 levels, (4, 23, 35 and 40oc) and time in 4 levels, (0, 30, 60 and 90 days) after production of samples. COLOUR changes were determined by using a SPECTROPHOTOMETER at 515 nm. The statistical analysis indicated that samples in FLEXIBLE pouch had higher absorbance and better COLOUR than samples in TP cans (p<0.05). Temperature had statistically significant effect on the absorbance of the samples. Linear model for BLACK CHERRY was developed and presented to predict COLOUR changes at different temperature. Further, absorbance of samples increased with time until about 60 storage days and then tended to decrease slowly.

Cites

REASONS OF UNAUTHORIZED USE OF ARTIFICIAL COLORS IN FOOD PREPARATION WITH ANALYTICAL HIERARCHY PROCESS

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APA: Copy

HOSSEINI, FERESHTEH, HABIBI NAJAFI, M.B., & SEDAGHAT, N.. (2009). EFFECT OF DIFFERENT PACKAGING MATERIALS AND STORAGE CONDITIONS ON THE COLOUR OF BLACK CHERRY PRESERVES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(1), 45-51. SID. https://sid.ir/paper/72723/en

Vancouver: Copy

HOSSEINI FERESHTEH, HABIBI NAJAFI M.B., SEDAGHAT N.. EFFECT OF DIFFERENT PACKAGING MATERIALS AND STORAGE CONDITIONS ON THE COLOUR OF BLACK CHERRY PRESERVES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;6(1):45-51. Available from: https://sid.ir/paper/72723/en

IEEE: Copy

FERESHTEH HOSSEINI, M.B. HABIBI NAJAFI, and N. SEDAGHAT, “EFFECT OF DIFFERENT PACKAGING MATERIALS AND STORAGE CONDITIONS ON THE COLOUR OF BLACK CHERRY PRESERVES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 1, pp. 45–51, 2009, [Online]. Available: https://sid.ir/paper/72723/en

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