Premium
Color Studies on Processed Dried Fruits a
Author(s) -
NURY F. S.,
BREKKE J. E.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00164.x
Subject(s) - browning , reproducibility , chemistry , dried fruit , food science , horticulture , chromatography , biology
SUMMARY A procedure for color measurement that can be used in quality determination of dried fruits is described and evaluated for accuracy and reproducibility. Rates of darkening, based on this analytical procedure, are shown for raisins and golden raisins at 50, 70, and 90°F. The apparent activation energies for the browning reaction in these fruits are calculated.