In this study, Mazafati date samples were dried using a cabinet drier at five temperatures (50, 60, 70, 80 and 90 ˚C) and air flow rate of 1 m/s. Changes of total soluble solids, browning, pH, acidity and color parameters (L*, a* and b*) of date samples during drying were determined and compared. The results showed that total soluble solids, browning index and acidity increased and pH of date samples decreased. Moreover, L* and b* color parameters decreased and a* value increased. Overall, it was concluded that the moisture of Mazafati dates can be reduced by industrial drying. Furthermore, air temperatures of greater than 70˚C have negative effects on color of the date samples. Therefore, drying temperature of 70˚C was found to be the optimum condition for drying process of Mazafati date.
(2012). Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier. Journal of food science and technology(Iran), 9(36), 1-10.
MLA
. "Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier", Journal of food science and technology(Iran), 9, 36, 2012, 1-10.
HARVARD
(2012). 'Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier', Journal of food science and technology(Iran), 9(36), pp. 1-10.
CHICAGO
, "Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier," Journal of food science and technology(Iran), 9 36 (2012): 1-10,
VANCOUVER
Study of color changes of Mazafati date during drying for selecting optimum air temperature of drier. Journal of food science and technology(Iran), 2012; 9(36): 1-10.
