What Is The Appearance And Color In Dried Food Products

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Appearance and Color
Color is a major quality attribute in dried food products. In order to facilitate the comparison of color and appearances of the samples, a digital picture was taken from each dried sample. Figure 5 shows the pictures of the pretreated with citric acid solution, blanched and control samples. The slices treated with citric acid provided better color for drying. It could be concluded that the general appearance and color of the dried potato slices were preserved by treating with citric acid solution in comparison with the blanched and control samples. Determination of Effective Moisture
It has been generally accepted that the drying phenomenon of biological materials is controlled by the mechanism of
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Based on these results, pretreated samples with citric acid solution had the highest effective moisture diffusivity compared with other samples. The pretreatment solution has probably affected the internal mass transfer during drying.
The values of Deff obtained from this study lie within in general range 10-12 to 10-8 m2/s for drying of food materials
(Zogzas et al. 1996). These values are comparable with
4.56 ¥ 10-10 to 8.5 ¥ 10-10 m2/s for air-drying of okra at 70C
(Adedeji et al. 2008), 1.25 ¥ 10-9 to 2.20 ¥ 10-9 m2/s for carrot at 35–55C (Kaya et al. 2009), 6.92 ¥ 10-9 to 14.59 ¥ 10-9 m2/s for white radish at 40–60C (Lee and Kim2009), 1.55 ¥ 10-9 to
16.5 ¥ 10-9 m2/s for mushroom at 50–60C (Arumuganathan et al. 2009), 3.55 ¥ 10-10 to 1.92 ¥ 10-9 m2/s for potato at 40–85C (Hassini et al. 2007) and 6.36 ¥ 10-11 to 9.75 ¥
10-9 m2/s for sweet potato at 50–80C (Falade and Solademi
2010). These values are consistent with the present estimated Deff values for potato slices.
Modeling of Drying Curves
Moisture ratio data obtained at air temperature of 65C for one layer of potato slices were fitted into 10 thin-layer drying models (Table 2). Nonlinear regression was used to obtain each parameter value of every model. The statistical results from models are summarized in Tables 3–5. The best model describing the thin-layer drying characteristics of potato slices was chosen as the

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