Abstract
Summary We tested the hypothesis that an optimum method of drying fruit could be designed. The effect of the method used for drying on colour of apple, banana, potato and carrot was investigated for five different methods of drying: conventional, vacuum, microwave, freeze and osmotic drying. Colour characteristics were studied by measuring lightness (L), redness (a) and yellowness (b) using a Hunter Lab chromatometer. The method used to dry the material was found to significantly affect the three colour parameters. The changes in redness (a) and yellowness (b) were found to follow a first order kinetic model. Air‐, vacuum‐ and microwave‐dried materials caused extensive browning in the fruits and vegetables, this was manifested by a significant drop of the L parameter and an increase of the a and b parameters. Osmotically pretreated samples did not brown as much as the untreated samples and the value for lightness (L) decreased only slightly while a and b increased slightly. Freeze drying seems to prevent colour changes, resulting in products with improved colour characteristics.
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Claims 15
Claim · model-written summary
Drying method significantly affected colour parameters in apple.
- Taxon
- apple
Malus domesticat0 - Treatment
- method used to dry the materiale0
- Outcome
- three colour parameterse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The method used to dry the material was found to significantly affect the three colour parameters”
t0“apple, banana, potato and carrot”
Claim · model-written summary
Drying method significantly affected colour parameters in banana.
Not reportedComparatorDirection
Verbatim
e0“The method used to dry the material was found to significantly affect the three colour parameters”
t0“apple, banana, potato and carrot”
Claim · model-written summary
Drying method significantly affected colour parameters in potato.
- Taxon
- potato
Solanum tuberosumt0 - Treatment
- method used to dry the materiale0
- Outcome
- three colour parameterse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The method used to dry the material was found to significantly affect the three colour parameters”
t0“apple, banana, potato and carrot”
Claim · model-written summary
Drying method significantly affected colour parameters in carrot.
- Taxon
- carrot
Daucus carotat0 - Treatment
- method used to dry the materiale0
- Outcome
- three colour parameterse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The method used to dry the material was found to significantly affect the three colour parameters”
t0“apple, banana, potato and carrot”
Claim · model-written summary
Changes in redness and yellowness followed a first order kinetic model.
Verbatim
e0“The changes in redness (a) and yellowness (b) were found to follow a first order kinetic model”
t0“apple, banana, potato and carrot”
Claim · model-written summary
Air‐ drying caused drop in L parameter.
Not reportedComparator
Verbatim
e0“Air‐, vacuum‐ and microwave‐dried materials caused extensive browning in the fruits and vegetables, this was manifested by a significant drop of the L parameter and an increase of the a and b parameters”
t0“apple, banana, potato and carrot”
Claim · model-written summary
Air‐ drying caused increase in a and b parameters.
- Taxon
- apple, banana, potato and carrott0
- Treatment
- Air‐e0
- Outcome
- a and b parameterse0
- Direction
- increasee0
Not reportedComparator
Verbatim
e0“Air‐, vacuum‐ and microwave‐dried materials caused extensive browning in the fruits and vegetables, this was manifested by a significant drop of the L parameter and an increase of the a and b parameters”
t0“apple, banana, potato and carrot”
Claim · model-written summary
vacuum‐ drying caused drop in L parameter.
Not reportedComparator
Verbatim
e0“Air‐, vacuum‐ and microwave‐dried materials caused extensive browning in the fruits and vegetables, this was manifested by a significant drop of the L parameter and an increase of the a and b parameters”
t0“apple, banana, potato and carrot”
Claim · model-written summary
vacuum‐ drying caused increase in a and b parameters.
- Taxon
- apple, banana, potato and carrott0
- Treatment
- vacuum‐e0
- Outcome
- a and b parameterse0
- Direction
- increasee0
Not reportedComparator
Verbatim
e0“Air‐, vacuum‐ and microwave‐dried materials caused extensive browning in the fruits and vegetables, this was manifested by a significant drop of the L parameter and an increase of the a and b parameters”
t0“apple, banana, potato and carrot”
Claim · model-written summary
microwave‐ drying caused drop in L parameter.
Not reportedComparator
Verbatim
e0“Air‐, vacuum‐ and microwave‐dried materials caused extensive browning in the fruits and vegetables, this was manifested by a significant drop of the L parameter and an increase of the a and b parameters”
t0“apple, banana, potato and carrot”
Claim · model-written summary
microwave‐ drying caused increase in a and b parameters.
- Taxon
- apple, banana, potato and carrott0
- Treatment
- microwave‐e0
- Outcome
- a and b parameterse0
- Direction
- increasee0
Not reportedComparator
Verbatim
e0“Air‐, vacuum‐ and microwave‐dried materials caused extensive browning in the fruits and vegetables, this was manifested by a significant drop of the L parameter and an increase of the a and b parameters”
t0“apple, banana, potato and carrot”
Claim · model-written summary
Osmotically pretreated samples browned less than untreated samples.
Verbatim
e0“Osmotically pretreated samples did not brown as much as the untreated samples and the value for lightness (L) decreased only slightly while a and b increased slightly”
t0“apple, banana, potato and carrot”
Claim · model-written summary
Osmotic pretreatment made lightness (L) decreased only slightly.
Verbatim
e0“Osmotically pretreated samples did not brown as much as the untreated samples and the value for lightness (L) decreased only slightly while a and b increased slightly”
t0“apple, banana, potato and carrot”
Claim · model-written summary
Osmotic pretreatment made a and b increased slightly.
Verbatim
e0“Osmotically pretreated samples did not brown as much as the untreated samples and the value for lightness (L) decreased only slightly while a and b increased slightly”
t0“apple, banana, potato and carrot”
Claim · model-written summary
Freeze drying appeared to prevent colour changes and improve product colour.
- Taxon
- apple, banana, potato and carrott0
- Treatment
- Freeze dryinge0
- Outcome
- colour changese0
- Direction
- prevente0
Not reportedComparator
Verbatim
e0“Freeze drying seems to prevent colour changes, resulting in products with improved colour characteristics”
t0“apple, banana, potato and carrot”
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