Color change kinetics and total carotenoid content of pumpkin as affected by drying temperature
The color changes kinetics of pumpkin slices during convective hot air drying was investigated at drying temperatures of 50, 60, 70 and 80 °C. The hunter lab L* a* and b* color coordinates were used as assessment indicators. The total color change, chroma value, hue angle and brownness index (BI) of...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61144/1/Color%20change%20kinetics%20and%20total%20carotenoid%20content%20of%20pumpkin%20as%20affected%20by%20drying%20temperature.pdf http://psasir.upm.edu.my/id/eprint/61144/ https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/398/157 |
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