Title of article
Effect of concentration and drying processes on color change of grape juice and leather (pestil)
Author/Authors
Aysun Maskan، نويسنده , , Sevim Kaya، نويسنده , , Medeni Maskan، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
6
From page
75
To page
80
Abstract
The Hunter color parameters (L,a,b) 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.
Keywords
Grape , Pestil , Leather , Drying , Color change
Journal title
Journal of Food Engineering
Serial Year
2002
Journal title
Journal of Food Engineering
Record number
1165337
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