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

Edoun Marcel^1, , Kuitche Alexis¹ and Giroux François²

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

Cite this paper:
Edoun Marcel, Kuitche Alexis and 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

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.

Keywords:
drying principle thermal treatment color parameters quality product

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