Journal
JOURNAL OF FOOD ENGINEERING
Volume 54, Issue 1, Pages 75-80Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0260-8774(01)00187-X
Keywords
grape; leather; pestil; drying; color change
Categories
Ask authors/readers for more resources
The Hunter color parameters (L. a. h.) 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. (C) 2002 Elsevier Science Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available