<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The article presented conducts the research of infrared radiation power effect on the colour and surface changes of peach slices coated with basil seeds gum (BSG) and xanthan gum during drying. The colour indices include redness (<italic>a</italic>*), yellowness (<italic>b</italic>*), lightness (<italic>L</italic>*), and total colour difference (∆<italic>E</italic>), which were used for the purposes of colour change calculation. As the IR radiation power increased from 150 W to 375 W, the average values of <italic>L</italic>*, <italic>a</italic>* and <italic>b</italic>* of uncoated and coated peach slices decreased from 67.45 to 65.41; 7.95 to 5.89; and 49.21 to 38.52, respectively. The lowest ∆<italic>E</italic> and surface change values were observed in peach samples coated with BSG. The modelling results showed that the MMF model was the best model to describe the total colour difference of uncoated and coated peach slices (the average correlation coefficient was equal to 0.991 and the average standard error was equal to 1.791). The surface area change (%) of uncoated and coated peach slices increased with the progression of drying time, but the rate of changes was lower for the coated peach slices with BSG. The current research indicated that BSG coating has the potential to improve surface colour and appearance quality of dried peach slices.</p>
</abstract>

The article presented conducts the research of infrared radiation power effect on the colour and surface changes of peach slices coated with basil seeds gum (BSG) and xanthan gum during drying. The colour indices include redness (a*), yellowness (b*), lightness (L*), and total colour difference (∆E), which were used for the purposes of colour change calculation. As the IR radiation power increased from 150 W to 375 W, the average values of L*, a* and b* of uncoated and coated peach slices decreased from 67.45 to 65.41; 7.95 to 5.89; and 49.21 to 38.52, respectively. The lowest ∆E and surface change values were observed in peach samples coated with BSG. The modelling results showed that the MMF model was the best model to describe the total colour difference of uncoated and coated peach slices (the average correlation coefficient was equal to 0.991 and the average standard error was equal to 1.791). The surface area change (%) of uncoated and coated peach slices increased with the progression of drying time, but the rate of changes was lower for the coated peach slices with BSG. The current research indicated that BSG coating has the potential to improve surface colour and appearance quality of dried peach slices.

Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying

Acta Technologica Agriculturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The article presented conducts the research of infrared radiation power effect on the colour and surface changes of peach slices coated with basil seeds gum...

Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying

Publié en ligne: 10 août 2021

Pages: 150 - 156

DOI: https://doi.org/10.2478/ata-2021-0025

Mots clés
coatings, colour indices, image analysis, MMF model, surface area change

© 2021 Fakhreddin Salehi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying

Publié en ligne: 10 août 2021

Pages: 150 - 156

DOI: https://doi.org/10.2478/ata-2021-0025

Mots cléscoatings, colour indices, image analysis, MMF model, surface area change

© 2021 Fakhreddin Salehi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
coatings, colour indices, image analysis, MMF model, surface area change