@article{ajfst2014213,
author={{Marcel, Edoun and Alexis, Kuitche and Fran?ois, Giroux},
title={Effect of Thermal Process and Drying Principle on Color Loss of Pineapple Slices},
journal={American Journal of Food Science and Technology},
volume={2},
number={1},
pages={17--20},
year={2014},
url={http://pubs.sciepub.com/ajfst/2/1/3},
abstract={This study is a contribution to knowledge the color loss of pineapple slices during hot air drying process. The kinetics of color degradation of pineapple (Ananas cosmosus) slices were investigated at 40-60ˇăC and at two drying principles: parallel airflow and traversing airflow. Those temperatures are in the range used to dry the commercial pineapple in tropical humid zone. Color changes associated with heat-treated slice were monitored using Hunter colorimeter (L, a, b, total color difference ΔE). The results showed that temperature had a signi?cant e?ect on the color loss of pineapple slice during the process. At 60ˇăC the color loss is less perceptible. The parallel flow drying process permits us to obtain high color quality during thermal process.},
doi={10.12691/ajfst-2-1-3}
publisher={Science and Education Publishing}
}