Kinetic of color and texture changes in rehydrated figs

Ansari, S, Maftoonazad, N, Hosseini, E, Farahnaky, A and Asadi, G 2015, 'Kinetic of color and texture changes in rehydrated figs', Tarim Bilimleri Dergisi - Journal of Agricultural Sciences, vol. 21, pp. 108-122.

Document type: Journal Article
Collection: Journal Articles

Title Kinetic of color and texture changes in rehydrated figs
Author(s) Ansari, S
Maftoonazad, N
Hosseini, E
Farahnaky, A
Asadi, G
Year 2015
Journal name Tarim Bilimleri Dergisi - Journal of Agricultural Sciences
Volume number 21
Start page 108
End page 122
Total pages 15
Publisher Ankara Universitesi
Abstract Intermediate-moisture figs obtained by rehydration of dried figs are more suitable for direct consumption. Colour and texture are the most important quality attributes, which influence the acceptability of this product. In this research the kinetic of color and texture changes in rehydrated figs were studied as a function of time and temperature (25-90 °C). All hunter colour parameters (L*, a* and b*) were used to estimate the extent of colour change during rehydration. Results indicated that among different kinetic models, a combined kinetic model provided the best fit. Moreover, texture development kinetics over all temperature ranges were satisfactorily described by means of first-order kinetic model compared with second-order, Weibull and Peleg models. Model parameters including texture softening (k) and residual constant (A) values were calculated which also confirmed the decrease in firmness of the dried figs due to the plasticization effect of water intake. The Arrhenius model described well the temperature dependence of the reaction rate constant for colour and texture parameters
Subject Food Processing
Keyword(s) Dried figs
Kinetics model
DOI - identifier 10.15832/tbd.47774
Copyright notice © Ankara Üniversitesi Ziraat Fakültesi
ISSN 1300-7580
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