KINETICS OF COLOUR CHANGE OF TOMATOES DURING DRYING

A. Unadi, R.J. Fuller, R.H. Macmillan

Abstract


Colour is one of the pharameters determining the quality of dried tomatoes. The changes in colour of the skin of tomatoes during drying in an experimental dryer at various temperatures were measured every two hours by using Minolta CR 200 colorimeter and the colours were represented in Hunter-Lab scale. The objective of this research was develop a model for predicting colour changes of tomatoes during drying. The decrease in darkness as represented by dL value varied from 10 to 16%, while decrease in chroma value (dL) varied from 20 to 37% of initial values. An empirical logarithmic equation with six constants was derived to fit the data of chroma changes during drying at various temperature and times. The model of colour change of tomatoes can be used for determining the optimum drying temperature to produce acceptable colour of dried tomatoes at reasonable cost.

Keywords


Tomatoes; drying, colour

Full Text:

PDF


DOI: http://dx.doi.org/10.21082/ijas.v2n1.2001.p6-9

Refbacks

  • There are currently no refbacks.

Comments on this article

View all comments




Copyright (c)

Indonesian Journal of Agricultural Science (IJAS) by http://ejurnal.litbang.pertanian.go.id/index.php/ijas is licenced under a http://creativecommons.org/licenses/by-sa/4.0/ 

Publisher: Indonesian Agency for Agricultural Research and Development

Editorial Office:

Indonesian Institute for Agricultural Technology Transfer

Jalan Salak No. 22 Bogor-Indonesia

ISSN:1411-982X

E-ISSN:2354-8509

   

View Visitors Stats