Effect of concentration and drying processes on color change of grape juice and leather (pestil)
2002
Maskan, A. | Kaya, S. | Maskan, M.
The Hunter color parameters (L,a,b) of grape juice during boiling, cooking and of pestil samples (1.53 mm) during drying were investigated. It was found that most of the color changes occurred during grape juice boiling. However, during hot air or sun drying only the Hunter a-value changed. The reaction associated with color change followed zero-order reaction kinetics. The temperature dependence of the reaction rate constant was described by an Arrhenius-type equation.
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书目信息
出版者
Hindawi Pub. Corp.
其它主题
Drying temperature; Food processing quality; Fruit leather; Food composition and quality - horticultural crop products; Drying quality; Food processing (general) - horticultural crop products
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-29
MODS