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vol. 10, nr. 2 (2007)
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Influence of drying technique on optical properties of dried apple slices
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Małgorzata Rząca, Dorota Witrowa-Rajchert
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Department of Food Engineering and Process Management, Faculty of Food Technology, Warsaw Agricultural University, ul. Nowoursynowska 159 C, 02-776 Warszawa |
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vol. 10 (2007), nr. 2,
pp. 445-453
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abstract:
The aim of this study was investigation of the influence of convective-microwave drying parameters, like microwave power and air temperature, on colour of dried apple slices. The results were compared with convective dried apples, dried at 70ºC temperature. The range of the study comprised the measurement of colour parameters in Lab system: L*, a*, b*, saturation (C) and total colour difference (ΔE) for external surface of apple tissue. Achieved results indicated that dried apple tissue lightened during convective-microwave drying in comparison with raw apples. While the air temperature and microwave power increased, the tissue lightness decreased and it was confirmed in the measurement of the browning potential. Dried material obtained with lower mi-crowave power had bigger colour differences in comparison with raw apples.
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keywords:
microwave-convective drying, convective drying, colour, browning potential, apples
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original in:
Polish
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