Journal
DRYING TECHNOLOGY
Volume 19, Issue 9, Pages 2193-2207Publisher
MARCEL DEKKER INC
DOI: 10.1081/DRT-100107494
Keywords
color; sorption; intermittent isotherms; quality; drying time; hunter scale; osmosis
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A combination of intermittent infrared and continuous convection heating was used to dry various osmotically pretreated sample of potato (in solutions of 10%, 20% and 30% NaCl) and pineapple (in solutions of 30%, 50%, 70% Brix). The effect of drying conditions on color changes of potato and pineapple was investigated. The Hunter color scale parameters (redness, yellowness and lightness) were measured to quantify the color changes. With appropriate choice of infrared intermittency as well as osmotic pretreatment, it is possible to reduce the overall color change while maintaining high drying rates. As expected, osmotic pretreatment resulted in a shift in the sorption isotherms for both products.
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