Effect of process parameters on the color of apple osmotically dehydrated in sugar beet molasses
2011
Koprivica, G., Faculty of Technology, Novi Sad (Serbia) | Mišljenović, N., Faculty of Technology, Novi Sad (Serbia) | Lević, Lj., Faculty of Technology, Novi Sad (Serbia) | Jokanović, M., Faculty of Technology, Novi Sad (Serbia) | Jevrić, L., Faculty of Technology, Novi Sad (Serbia)
Influence of the certain process parameters (concentration and temperature) on the color of the apple samples, osmotically dehydrated in sugar beet molasses, was investigated. Osmotic dehydration was performed at atmospheric pressure and with the following combinations of temperature and concentration of the solution: 45 deg C and 40 deg Bx, 45 deg C and 80 deg Bx, 65 deg C and 40 deg Bx, 65 deg C and 80 deg Bx. Color measurements were conducted by using colorimeter Konica Minolta CR-400. Used instrument provides the possibility of presenting the quantitative color parameters in different systems. CIE L* a* b* color system was selected, based on three-filter method. The values of the L * parameter, which describes brightness of the samples, are significantly changed only in the first hour of the process. After that, changes in the color brightness of the samples are insignificant. The negative value of parameter a* (about -3), measured in fresh apples, during the dehydration was significantly changed and get a preceding plus sign which indicates the dominance of red color in the treated samples (a*= 9-13). In comparison with fresh apples, a small increase of the value of the parameter b* during the first hour of dehydration can be observed, which indicates the increase in participation of yellow color in the samples. Further dehydration led to a decrease in the intensity of yellow color in all treated samples.
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