Dynamics of colour changes in different apple varieties during drying

• Autorzy: Biller E. , Ekielski A. , Zaremba R.

Warianty tytułu

PL

Dynamika zmian barwy roznych odmian jablek w czasie przebiegu procesu suszenia

• Języki publikacji: EN

Abstrakty

EN

In this work the dynamics of colour changes was examined in apple slices during convectional drying. The drying was carried out at a temperature of 60°C until 10% of moisture content was obtained. During drying, the colour of the tested apples was measured using the L*a*b* system. Three different apple varieties were used for tests (Ligol, Champion and Alwa). Each sample was divided into three parts – the first was dried without preliminary processing, the second was blanched in water at 98°C for 2 min, and the third was blanched in water (98°C, 2 min) with sugar and citric acid added. Based on the results obtained, the rate of changes in all colour parameters during the process was determined. It was concluded that the dynamics of colour changes depends on the variety. The type of preliminary treatment had an influence on the dynamics of colour changes mainly in the case of Ligol variety.

PL

W pracy zbadano dynamikę zmian barwy plastrów jabłek w czasie przebiegu procesu suszenia konwekcyjnego. Suszenie przeprowadzono w temperaturze powietrza suszącego równej 60°C do uzyskania 10% wilgotności suszu. W trakcie trwania procesu fotokolorymetrycznie mierzono barwę badanych jabłek wykorzystując system L*a*b*. Do badań wykorzystano trzy różne odmiany jabłek (Ligol, Champion i Alwa). Każdą z prób podzielono na trzy partie – jedną suszono bez obróbki wstępnej, drugą blanszowano w wodzie o temperaturze 98°C przez 2 minuty, natomiast trzecią blanszowano w wodzie (98°C, 2 minuty) z dodatkiem cukru i kwasu cytrynowego. Na podstawie przeprowadzonych badań wyliczono szybkość zmian wszystkich parametrów barwy w czasie procesu. Stwierdzono, że dynamika zmian barwy jest zależna od odmiany. Rodzaj obróbki wstępnej miał wpływ na dynamikę zmian barwy głównie w przypadku odmiany Ligol.

Słowa kluczowe

EN

apple; drying; apple cultivar; colour change; change dynamics; temperature; moisture content

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 2[A]
• Opis fizyczny: p.35-39,fig.,ref.

Twórcy

autor

Biller E.

• Warsaw University of Life Sciences, Warsaw, Poland

autor

Ekielski A.

autor

Zaremba R.

Bibliografia

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