Study on Kinetics of Color Changes in Thompson Seedless Grapes during Drying Process

Abstract:

The aim of this study was to investigate the characteristic of color changes in Thompson seedless grape during drying at 30°C, 35°C and 40°C air temperatures. The CIE LAB color system was used to measure the surface color of the grapes. It was found that browning began at middle period of drying, where parameters L* and b* decreased and parameter a* increased during drying. Color changes during browning process were described as a first-order kinetic model, where the activation energies for the parameters L*, a*, b*, and total color difference were respectively 40.19, 24.29, 35.43, and 39.46 kJ·mol¹.

• Periodical: Advanced Materials Research (Volumes 726-731)
• Pages: 456-462
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.726-731.456
• Online since: August 2013
• Authors: Yan Hua Dong*, Ruo Yu Zhang, Zhen Tao Zhang, Lu Wei Yang, Chang Hu Xue, Juan Wei, Rui Yun Yang
• Keywords: Air Drying, Color Changes, First-Order Kinetics, Thompson Seedless Grape

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