New model for colour kinetics of plum under infrared vacuum condition and microwave drying

Chayjan, Reza Amiri; Alaei, Behnam

doi:10.17306/j.afs.2016.2.13

Cited by 10 publications

(6 citation statements)

References 21 publications

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“…There was no significant difference in the yellowness of dried raspberry powder by combined IR-CHA and CHA in this study (p > 0.05). The overall color change represents the sample's average color change after the process compared to its original color [ 57 ]. When compared to CHA, combined IR-CHA of raspberry foam at 400 W IR power significantly reduced the overall color difference.…”

Section: Resultsmentioning

confidence: 99%

“…However, increasing the IR power from 400 to 600 W increased the overall color difference because heat-sensitive dye compounds thermally degrade at higher temperatures [ 58 ]. Numerous researchers discovered that as temperature and IR power increased, so did the amount of overall color changes [ 27 , 42 , 57 , 59 ]. The chroma index represents the degree of color saturation; the purity of the brown hue is represented by the browning index (reactions and enzymatic and non-enzymatic) [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

“…Numerous researchers discovered that as temperature and IR power increased, so did the amount of overall color changes [ 27 , 42 , 57 , 59 ]. The chroma index represents the degree of color saturation; the purity of the brown hue is represented by the browning index (reactions and enzymatic and non-enzymatic) [ 57 ]. The results showed that the lowest chroma index and browning index values were obtained at an IR power of 600 W, while Hugh angle CHA was obtained at IR power of 600 W. At 600 W of IR power, the Hugh angle CHA has the highest value, with higher Hugh index values indicating a decrease in sample color due to the Maillard reaction [ 60 ].…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method

Erschafarkar

Dadashi

Dehghannya

et al. 2023

Heliyon

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method

Erschafarkar

Dadashi

Dehghannya

et al. 2023

Heliyon

View full text Add to dashboard Cite

“…To determine physical, chemical, and nutritional changes of tomatoes transported from three different distances and stored at two storage temperatures, as a function of storage time, kinetic models were performed. Equation (8) explained the rate of quality changes factor C as follow (Chayjan & Alaei, 2016):…”

Section: Quality Changes Kinetic Modelmentioning

confidence: 99%

Quality changes kinetic of tomato during transportation and storage

Al-Dairi

Pathare

Al-Yahyai

2021

J Food Process Engineering

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Kinetic models were performed to investigate the quality changes of tomatoes. The samples were transported from three different distances (100, 154, and 205 km), and then stored at a temperature of 10 and 22 C. Physical (weight loss, color, and firmness), chemical (titratable acidity (TA), total soluble solids (TSSs), sugar/acid ratio, and pH), and nutritional (total lycopene and carotenoids) quality parameters of tomato were measured for 12 days of storage. Transportation of tomatoes from the longdistance transportation and storage at 22 C resulted in a higher increase in weight loss, redness, color index, total lycopene, and carotenoids, and a higher decrease in firmness, color lightness, TA, and so forth. The results showed that the quality changes were well described by the zero-order kinetic model (with a coefficient of determination R 2 = values of .9993-.8400). Weight loss, total lycopene, and carotenoids were adequately fitted with the zero-order kinetic model, where TSSs and most firmness experimental values were successfully fitted with the first-order kinetic model. In all cases, the reaction rate constant (k) was higher at 22 C storage temperature compared to storage at 10 C. To validate the appropriateness of the selected models, weight loss, firmness, some color parameters, TA, and total lycopene were taken as examples. All the experimental and predicted data showed a strong agreement. Overall, the results of this study could help the distributors, processors, and consumers to identify the storage time and the ideal edible time. Practical applicationsThe practical application obtainable from our research is the classification of fresh produce based on their maturity stage is required to select the suitable packaging with high strength material during long-distance transportation. Also, the practical objective of the study is to improve refrigeration storage condition of tomato or many other fresh produce after transportation in the industrial field to maintain its quality attributes for long time. In particular, the proposed study establishes the correlation between transport distance, storage temperature, and duration and the quality attributes of tomato to obtain a mathematical model to predict the quality changes during storage and to assess the effect of transport distance on tomato. The knowledge of such type of data can help to develop an advanced supply chain strategies like transporting, storage, and routing policies.

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“…To determine the physical quality changes of vibrated and non-vibrated tomatoes stored at different storage temperature conditions as a function of time, a kinetic model was applied. The rate of quality change factor was explained by (Equation ( 5)) [27]:…”

Section: Kinetic Modelmentioning

confidence: 99%

Effect of Simulated Vibration and Storage on Quality of Tomato

Pathare

Al-Dairi

2021

Horticulturae

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The influence of simulated transport vibration and storage conditions for 10 days on tomato fruits quality (color, weight, firmness, total soluble solids, and headspace gases) were investigated. Better kinetic models for color changes, weight loss, and firmness of stored tomato fruits were selected. Tomato fruits were divided equally into two main groups where the first one was subjected to vibration at a frequency of 2.5 Hz for two hours and the other group was set as a control (with no vibration stress). Both tomato groups were stored for 10 days at 10 °C and 22 °C storage conditions. The results showed a reduction in total soluble solids, yellowness, weight, lightness in the tomato fruits subjected to vibration at 22 °C storage condition. Ethylene and carbon dioxide increased by 124.13% and 83.85% respectively on the same condition (22 °C). However, storage at 10 °C slowed down the investigated quality changes attributes of both tomato groups (vibrated and control) during storage. The weight loss change kinetics of both tomato groups at both storage temperatures were highly fitted with a zero-order kinetic model. Color and firmness kinetic changes of tomato groups stored at both conditions were described well by zero and first order kinetic models. To validate the appropriateness of the selected model, lightness, redness, yellowness, and firmness were taken as an example. The study revealed that the vibration occurrence and increasing storage temperature cause various changes in the quality attributes of tomatoes.

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New model for colour kinetics of plum under infrared vacuum condition and microwave drying

Cited by 10 publications

References 21 publications

Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method

Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method

Quality changes kinetic of tomato during transportation and storage

Effect of Simulated Vibration and Storage on Quality of Tomato

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