Effect of temperature and modified atmosphere on drying kinetics and color of dried golden apple
Publish place: 07th International Congress on Chemical Engineering
Publish Year: 1390
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ICHEC07_742
تاریخ نمایه سازی: 25 فروردین 1394
Abstract:
Drying is one of the widely used techniques of vegetables and fruits preservation. The aim of this work was to determine the effect of drying temperature and modified atmosphere on the dehydration time and color of convection dried apples. For this purpose, apples dried under air and inert environmental (nitrogen) condition at temperature in the range from 60 to 80˚C. The colors of samples are investigated by a computer vision system that composes of a digital color camera for recording image in a digital format and a computer for storage the images. The sample color in RGB system converts into L*a*b* unit using a matlab program. Color analysis showed that dried samples at 60˚C have the less browning and total color differences. The dehydration ratio decreased with an increase in the drying temperature
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Authors
Reihaneh Golestani
Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Hafez Ave., P.O.Box ۱۵۸۷۵-۴۴۱۳, Tehran, Iran
Abdolreza Aroujalian
Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Hafez Ave., P.O.Box ۱۵۸۷۵-۴۴۱۳, Tehran, Iran
Ahmadreza Raisi
Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Hafez Ave., P.O.Box ۱۵۸۷۵-۴۴۱۳, Tehran, Iran
Mohammad Amani
Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Hafez Ave., P.O.Box ۱۵۸۷۵-۴۴۱۳, Tehran, Iran
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