Volume 18, Issue 112 (2021)                   FSCT 2021, 18(112): 21-30 | Back to browse issues page

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Satorabi M, Salehi F, Rasouli M. Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system. FSCT 2021; 18 (112) :21-30
URL: http://fsct.modares.ac.ir/article-7-45334-en.html
1- MSc Student, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
2- Assistant Professor, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran , fs1446@yahoo.com
3- Assistant Professor, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
Abstract:   (1966 Views)
Edible coatings application to the food prior to drying by infrared system is another potential pretreatment to drying. Edible coatings are thin layers of an edible material applied to the surface of the food and creating a selective barrier to the gas transport. The aim of this study was to investigate the color and area changes of coated apricot slices with xanthan and balangu seeds gums during drying in the infrared system. In this study, apricot slices in cylinder form with a thickness of 0.5 cm were coated using xanthan and balangu seeds gum (concentration of 0.6%) and then placed in an infrared dryer and the effect of radiation power (150, 250 and 375 W) on the appearance characteristics were examined. To examine the color and area changes of the samples, samples image were taken continuously during drying time. Color indexes including brightness (L*), redness (a*), yellowness (b*) and color changes (ΔE) as well as changes in the samples area during drying time were calculated. The calculated L* index for the drying process of apricot samples showed that the coated samples were brighter in terms of brightness and the coated apricots with balangu seed gum had higher L* values. In terms of color change index (ΔE), coated apricots with balangu seed gum showed the lowest color changes during drying time and the average values of ΔE for the control sample, coated with xanthan gum and coated with balangu seed gum were equal to 21.30, 16.89 and 13.92, respectively. For modeling the color change index, the quadratic model had less error than the power model. The results showed that the coating with balangu seed gum maintained the appearance of the dried product.
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Article Type: Original Research | Subject: Drying, frying, freezing, osmotic dehydration
Received: 2020/08/19 | Accepted: 2020/11/15 | Published: 2021/06/6

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