Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits

dc.contributor.authorDiamante, Lemuel
dc.contributor.authorDurand, M.
dc.contributor.authorSavage, Geoffrey P.
dc.contributor.authorVanhanen, Leo P.
dc.date.accessioned2016-05-20T03:44:26Z
dc.date.available2010en
dc.date.issued2010-08-25
dc.description.abstractThe drying characteristics of green and gold kiwifruit were determined using an air velocity of 0.20 m/s at ambient humidity and different temperatures (60, 80 and 100°C). The colour values (L*, a* and b*) and ascorbic acid content were also measured for the different fresh and dried kiwifruits. The drying of green and gold kiwifruit slices consists of a constant rate period (CRP) and two parts of falling rate period (FRP). The CRP drying rate, first and second FRP drying coefficients increase with drying temperature for both the green and gold kiwifruit slices. The first critical moisture content (CMC) and the dynamic equilibrium MC decrease with drying temperature for both the green and gold kiwifruit slices. The second CMC for both green and gold kiwifruit slices were not affected by drying temperature. The values for chroma of the dried green kiwifruit increased while the dried gold kiwifruit decreased with higher temperature as compared with the fresh samples. The values for hue angle of dried green and gold kiwifruits decreased at higher temperature. Lastly, the values for browning index of dried green and gold kiwifruits increased at higher temperature. There was not much change on the ascorbic acid contents of fresh and dried green and gold kiwifruits when drying at 60 and 80°C. But there was about 19% decrease in the ascorbic acid content of dried green and gold kiwifruits after drying at 100°C.en
dc.format.extent441-451en
dc.identifier.citationDiamente, L., Durand, M., Savage, G. & Vanhanen, L. (2010). Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits. International Food Research Journal, 17(2), 441-451.
dc.identifier.eissn2231-7546en
dc.identifier.issn1985-4668en
dc.identifier.urihttps://hdl.handle.net/10182/6982
dc.language.isoen
dc.publisherUniversiti Putra Malaysia
dc.relationThe original publication is available from - Universiti Putra Malaysia - http://www.ifrj.upm.edu.my/volume-17-2010.htmlen
dc.relation.isPartOfInternational Food Research Journalen
dc.rights© 2008 IFRJ, Faculty of Food Science & Technology, UPM.
dc.rights.ccnameAttributionen
dc.rights.ccurihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectDrying characterisiticsen
dc.subjectactivation energyen
dc.subjectcolouren
dc.subjectascorbic aciden
dc.subjectkiwifruiten
dc.titleEffect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruitsen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
lu.identifier.orcid0000-0002-6571-3197
lu.identifier.orcid0000-0003-3019-6748
pubs.issue2en
pubs.publication-statusPublisheden
pubs.publisher-urlhttp://www.ifrj.upm.edu.my/volume-17-2010.htmlen
pubs.volume17en
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