Effect of Pre-treatment and Drying Method on Colour Degradation Kinetics of Dried Salak Fruit During Storage

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2331-2341

  Ong, Sze Pheng ^a   Law, Chung Lim ^a   Hii, Ching Lik ^a  

^a UNIVERSITY OF NOTTINGHAM MALAYSIA CAMPUS   (Malaysia)

Author keywords

Blanching; Colour kinetics; Freeze drying; Heat pump drying; Hot air drying; Storage

Indexed keywords

COLOUR CHANGE; COLOUR DEGRADATION; COLOUR PROPERTIES; COLOUR STABILITY; DRIED PRODUCTS; DRYING METHODS; EXPERIMENTAL DATA; FIRST ORDER KINETICS; FREEZE-DRYING; HEAT PUMP-DRYING; HEAT PUMPS; HOT AIR; HOT AIR-DRYING; ISOTHERMAL DRYING; PRE-TREATMENT; REACTING SPECIES; WATER SORPTION; WEIBULL MODELS;

BLANCHING; COLOR; DEGRADATION; ENERGY STORAGE; FRUITS; HEAT PUMP SYSTEMS; HEAT TREATMENT; ISOTHERMS; KINETICS; LOW TEMPERATURE DRYING; SOLAR DRYERS; SORPTION;

DRYING;

EID: 84864413746     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0647-y     Document Type: Article

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