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Color Degradation Kinetics of Carrot ( D aucus carota L .) Slices during Hot Air Drying
Author(s) -
Demiray Engin,
Tulek Yahya
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12290
Subject(s) - kinetics , chemistry , food science , daucus carota , darkness , kinetic energy , mathematics , botany , physics , biology , quantum mechanics
Abstract The effect of temperature on color change kinetics of carrot slices was investigated during hot air drying. The color parameters for the color change of the foods were quantified by H unter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) values. These values were also used for calculation of the total color change (Δ E ). The color values ( L , a and b ) decreased, while Δ E increased during drying. Zero‐ and first‐order kinetic models were applied to describe color change. Mathematical modeling color change kinetics indicated that both models were found to describe the L , a and b values adequately. However, Δ E followed zero‐order kinetics. Practical Applications In this study, a hot air dryer was used. The effect of air temperatures (45, 55 and 65C) on color change kinetics of carrot slices was investigated. The color of carrot slices was measured during hot air drying. Zero‐ and first‐order kinetic models were applied color change. The first‐order kinetic model adequately described evolution of L , a and b values derived for carrot slices during drying. Dried carrots are used as an ingredient in instant soups or meals and an excellent candidate for developing oil‐free, healthy snack food if the nutritional value can be well preserved.