Skoči na glavni sadržaj

Croatian journal of food science and technology, Vol. 1 No. 1, 2009.

Izvorni znanstveni članak

Impact analysis of different chemical pre-treatments on colour of apple discs during drying process

D. Magdić orcid id orcid.org/0000-0001-6222-6468 ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Jasmina Lukinac orcid id orcid.org/0000-0002-0998-0258 ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Stela Jokić ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
F. Čačić-Kenjerić ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
M. Bilić ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
D. Velić orcid id orcid.org/0000-0002-3888-998X ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia

Puni tekst: engleski pdf 141 Kb

str. 31-35

preuzimanja: 2.274

citiraj

Sažetak

The main purpose of this study was to compare colour changes of chemically pre-treated dried apple discs. Changes were observed by chromameter in L*a*b* colour model by using Minolta chromameter CR-400 and by image analysis system in RGB colour model. Apple discs variety "Gold Rush" were pre-treated and dried in laboratory tray drier at drying temperature 70 °C and at airflow velocity of 1.5 ms-1. Different chemical pre-treatments were applied on apple discs (dipping in 0.5% ascorbic acid solution; 0.3% L–cysteine solution; 0.1% 4–hexyl resorcinol solution and 1% sodium metabisulphite solution).
Mean values of colour parameters, colour changes and correlation coefficients for apple discs were calculated for both colour models. The analysis showed statistically significant influence of pre-treatment method on total colour changes for both chosen colour models of dried apples. Calculated correlation coefficient between colour changes for used models was found to be 0.894. According to colour characteristics the best results were achieved when samples were pre-treated with 0.5% ascorbic acid solution. According to calculated results it was found that image analysis method as well as colorimetric method can be used to observe the colour changes on dried apple discs.

Ključne riječi

Pre-treatment; Colour; RGB; L*a*b*; Gold Rush

Hrčak ID:

58696

URI

https://hrcak.srce.hr/58696

Datum izdavanja:

8.7.2009.

Posjeta: 3.527 *