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Maskan M. “Kinetics of colour change of kiwifruits during hot air and microwave drying,” Journal of Food Engineering, 48, 169-175, (2001).

has been cited by the following article:

Article

Effect of Thermal Process and Drying Principle on Color Loss of Pineapple Slices

1Laboratory of Energetic, Drying and Thermal Process, ENSAI, Ngaoundere, Cameroun

2CIRAD UMR QualiSud, TA 40/15 73, rue J.F. Breton, Montpellier, Cedex 5, France


American Journal of Food Science and Technology. 2014, Vol. 2 No. 1, 17-20
DOI: 10.12691/ajfst-2-1-3
Copyright © 2014 Science and Education Publishing

Cite this paper:
Edoun Marcel, Kuitche Alexis, Giroux François. Effect of Thermal Process and Drying Principle on Color Loss of Pineapple Slices. American Journal of Food Science and Technology. 2014; 2(1):17-20. doi: 10.12691/ajfst-2-1-3.

Correspondence to: Edoun  Marcel, Laboratory of Energetic, Drying and Thermal Process, ENSAI, Ngaoundere, Cameroun. Email: edounmarcel@yahoo.fr

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 40-60°C 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 significant effect on the color loss of pineapple slice during the process. At 60°C the color loss is less perceptible. The parallel flow drying process permits us to obtain high color quality during thermal process.

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