Effect of Thermal Process and Drying Principle on Color Loss of Pineapple Slices

摘要

This study is a contribution to knowledge the color loss of pineapple slices during hot air drying process. The kinetics of color degradation of pineapple (Ananas cosmosus) slices were investigated at 40-60°C and at two drying principles: parallel airflow and traversing airflow. Those temperatures are in the range used to dry the commercial pineapple in tropical humid zone. Color changes associated with heat-treated slice were monitored using Hunter colorimeter (L, a, b, total color difference E). The results showed that temperature had a signi?cant e?ect on the color loss of pineapple slice during the process. At 60°C the color loss is less perceptible. The parallel flow drying process permits us to obtain high color quality during thermal process.