Study on Kinetics of Color Changes in Thompson Seedless Grapes During Drying Process

被引：3

作者：

Dong, Yanhua ^{[1
,3
]}

Zhang, Ruoyu ^{[2
,3
]}

Zhang, Zhentao ^{[3
]}

Yang, Luwei ^{[3
]}

Xue, Changhu ^{[1
]}

Wei, Juan ^{[3
]}

Yang, Ruiyun ^{[2
,3
]}

机构：

[1] Ocean Univ China, Coll Food Sci & Engn, Qingdao, Peoples R China

[2] Beijing Univ Civil Engn & Architectutre, Sch Environm & Energy Engn, Beijing, Peoples R China

[3] Chinese Acad Sci, Tech Inst Phys & Chem, Beijing, Peoples R China

来源：

ADVANCES IN ENVIRONMENTAL TECHNOLOGIES, PTS 1-6 | 2013年 / 726-731卷

关键词：

Thompson seedless grape; Air drying; Color changes; First-order Kinetics;

D O I：

10.4028/www.scientific.net/AMR.726-731.456

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

The aim of this study was to investigate the characteristic of color changes in Thompson seedless grape during drying at 30 degrees C, 35 degrees C and 40 degrees C air temperatures. The CIE LAB color system was used to measure the surface color of the grapes. It was found that browning began at middle period of drying, where parameters L* and b* decreased and parameter a* increased during drying. Color changes during browning process were described as a first-order kinetic model, where the activation energies for the parameters L*, a*, b*, and total color difference were respectively 40.19, 24.29, 35.43, and 39.46 kJ-mol(-1).

引用

页码：456 / +

页数：2

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