Modeling Changes of Color Parameters during Grapes Drying Pretreated with Ultrasound and Carboxymethyl Cellulose and Investigating Its Sensory Characteristics

Document Type : Research Article

Authors

1 M. Sc. Graduate Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

2 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

3 Assistant Professor, Department of Agricultural Machinery, Faculty of Agriculture, University of Tabriz

4 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

Abstract

Color parameters changes including the lightness (L), redness (a) and yellowness (b) were studied during drying of grapes pretreated with ultrasound for 10, 20 and 30 minutes and carboxymethyl cellulose at three concentrations of 0.1, 0.2 and 0.3 percent. The results showed that with decreasing moisture content during drying, the samples "L" and "b" is reduced while the "a" is increased. On the other hand, the results showed that the use of ultrasound and CMC pretreatments, improves color indices (Total color change, Chroma index, Hue angel and browning index) of the grape samples compared to the control. Modeling the color parameters changes of the grapes during drying was done through the models available in the literature as well as the models proposed in this study. In addition, sensory evaluation results of the dried grapes showed an improvement in terms of appearance, color and overall acceptability of the samples pretreated with ultrasound and CMC.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 1, Issue 4 - Serial Number 4
September 2014
Pages 61-79

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History

  • Receive Date: 01 December 2013
  • Revise Date: 18 December 2013
  • Accept Date: 26 August 2014

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