中国农业期刊集成服务平台

当前位置: 首页 > 文章 > Comparative analyses of three pretreatments on color of kiwifruits during hot air drying 国际农业与生物工程学报 2020,13 (2)

Position: Home > Articles > Comparative analyses of three pretreatments on color of kiwifruits during hot air drying International Journal of Agricultural and Biological Engineering 2020,13 (2)

Comparative analyses of three pretreatments on color of kiwifruits during hot air drying

作者：

Ruzhen,Xu;Xu,Zhou;Shaojin,Wan

关键词：

color;computer vision system;kinetic model;ascorbic acid;sucrose;RADIO-FREQUENCY-VACUUM;QUALITY CHANGES;CHANGE KINETICS;L.;DEGRADATION;FOOD;STABILIZATION;STABILITY;TEXTURE;SLICE

摘要：

Color is one of the most important quality attributes for agricultural products due to its great influence on consumers' appetite. Effects of pretreatments, including blanching with hot water, osmosis with sucrose solution, and soaking with ascorbic acid solution on the color of kiwifruit slices were investigated during hot air drying, and three models (i.e. zero-order, first-order and Weibull models) were used to describe the color change kinetics of soaking samples. The results illustrated that color parameters (L*, a* and b*) of dried kiwifruit slices were improved significantly by immersing in sucrose solution or ascorbic acid solution before drying, whereas immersing in hot water for long time led to severe color deterioration. For un-pretreated samples, the Weibull model was the best to describe change kinetics of L* and a* values with R-2 =0.974 and 0.996, respectively, while the zero-order model was best for the changes of Delta E value (R-2 =0.996). For samples immersed in 1% ascorbic acid solution for 15 min, change kinetics of L* and Delta E values were best fitted to zero-order models with R-2 =0.988 and 0.972, respectively. Delta E of dried samples without pretreatment was 12.55, but decreased by approximately 16.33% when samples soaked in 1% ascorbic acid solution for 15 min before drying.

相似文章

Iron oxides and their relations to colors in some soils of southern China [ZHANG MINGKUI, M. J. WILSON, HE ZHENLI] 土壤圈(英文版) 1998,8 (1)
RAPD analysis on the four kinds of color-flowered Salvia splendens Ker-Gawl [HU Guofu, YUAN Qiang, LI Fenglan, WEI Qi, HU Baozhong] 东北农业大学学报(英文版) 2007,14 (2)
Low-fat microwaved peanut snacks production: Effect of defatting treatment on structural characteristics, texture, color, and nutrition [Jiao, Bo, Guo, Xin, Chen, Yiying, Faisal, Shah, Liu, Wenchao, Ma, Xiaojie, Wu, Bicong, Ren, Guangyue, Wang, Qiang] 农业科学学报 (英文) 2024,23 (7)
Effects of pulsation ratio on center temperature and drying characteristics of pineapple slices with pulsed vacuum drying [Dalong,Jiang, Congcong,Li, Zifan,Lin, Yuntian,Wu, Hongjuan,Pe] 国际农业与生物工程学报 2022,15 (6)
BoaCRTISO regulates the color and glossiness of Chinese kale through its effects on pigment, abscisic acid, and cuticular wax biosynthesis [Chenlu Zhang, Li L, Shouxin Zhang, Qiannan Liang, Sha Luo, Zhi Huang, Huanxiu Li, V.H. Escalona, Zhifeng Chen, Fen Zhang, Yi Tang, Bo Su] 园艺学报(英文版) 2024
Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir [Zhang Yi-min, Hopkins, David L., Zhao Xiao-xiao, van de Ven, Remy, Mao Yan-wei, Zhu Li-xian, Han Guang-xing, Luo Xin] 农业科学学报 (英文) 2018,17 (7)
Occurrence and Characterization of Pale, Soft, Exudative-Like Broiler Muscle Commercially Produced in China [Zhu Xue-shen, Xu Xing-lian, Min Hui-hui, Zhou Guang-hong] 农业科学学报 (英文) 2012,11 (8)
Occurrence and Characterization of Pale, Soft, Exudative-Like Broiler Muscle Commercially Produced in China [Xiaoxuan Zhu, Xinglian Xu, Hui-hui Min, Guanghong Zho] 农业科学学报(英文版) 2012,11 (8)
三聚氰胺检测方法的研究进展 [Guoxin Tia] 畜牧与饲料科学 2012,33 (3) 50-53
Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir [Yimin Zhang, David L. Hopkins, Xiaoxiao Zhao, Remy van de Ven, Yanwei Mao, Lixian Zhu, Guangxing Han, Xin Lu] 农业科学学报(英文版) 2018,17 (7)

导出引用

计量

文章访问数: 7

HTML全文浏览量: 0

PDF下载量: 0

Comparative analyses of three pretreatments on color of kiwifruits during hot air drying

相似文章

所属期刊

国际农业与生物工程学报

推荐期刊

农业科学学报 (英文)