Color kinetics of longan flesh drying at high temperature

Procedia Engineering

Volumn 32, Issue , 2012, Pages 104-111

  Chunthaworn, S ^a   Achariyaviriya, S ^a   Achariyaviriya, A ^a   Namsanguan, K ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Air; Color; Drying; Kinetics; Longan

Indexed keywords

EID: 84884581172     PISSN: 18777058     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1016/j.proeng.2012.01.1243     Document Type: Conference Paper

References (12)

1. Office of Agricultural Economics. Import-Export Statistic. http://www. oae. go. th; 2010
2. Krokida MK, Maroulis ZB. Quality changes during drying of food materials. In A. S. Mujumdar, Drying Technology in Agriculture and Food Sciences; Science Publishers Inc; 2000, p. 61-106
3. Chang CY, Chang CH, Yu TH, Lin LY, Yen YH. The effect of drying treatment on the flavor and quality of longan fruit. Developments in Food Science 1998; 40: 353-367
4. Krokida MK, Tsami E, Maroulis ZB. Kinetics on color changes during drying of some fruits and vegetable. Drying technology 1998; 16 (3-5): 667-685
5. Maskan M. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering 2001; 48: 169-175
6. Dadali G, Demirhan E, Ozbek B. Color change kinetics of spinach undergoing microwave drying. Drying technology 2007; 25:1713-1723
7. Chutintrasri B, Noomhorm A. Color degradation kinetics of pineapple puree during thermal processing. Lebensmittel Wissenshaft and Technologie 2007; 40: 300-306
8. Phungjab C. Drying strategy of whole longan with stepwise drying air temperature. Thesis for Master of Energy Engineering, Chiang Mai University (in Thai): 2003
9. Masiri P. Kinetics of color change of longan without stone undergoing superheated steam and hot air drying. Thesis for Master of Energy Engineering, Chiang Mai University (in Thai): 2008
10. MacDougall DB. Color of food: improving quality. CRC Press, Camdridge,England; 2002
11. Van Boekel MAJS. Kinetic modeling of food quality: a critical review. Comprehensive Reviews in Food Science and Food Safety 2008; 7: 144-158
12. Demirhan E, Ozbek B. Color change kinetics of microwave-dried basil. Drying technology 2009; 27:156-1723.