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Effect of Pre-treatment and Drying Method on Colour Degradation Kinetics of Dried Salak Fruit During Storage

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Abstract

Effect of heat treatment on colour stability of dried salak fruit during storage was investigated by using hot air (40–90 °C), heat pump (isothermal and intermittent modes, 26–37 °C) and freeze-drying. Influence of pre-treatment on the colour property was studied as well by blanching the sample at three levels of temperature (50–70 °C). Total colour change (∆E*) was used to assess the colour degradation kinetics and quantify the degree of browning during processing and storage. It was found that the dried pre-treated sample under heat pump isothermal drying recorded the highest ∆E* value during storage followed by non-pre-treated samples under heat pump intermittent drying, freeze-drying, hot air-drying and heat pump isothermal drying. Weibull model is found to better fit the experimental data as compared with zero-order and first-order kinetics models. Analysis on the kinetics constants reveals that the heat treatment could affect the microstructure, water sorption properties and concentration of reacting species of the dried product. This in turn contributes to the colour changes of the dried product during storage.

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Abbreviations

a*:

Colour parameter (dimensionless, positive value indicates red and negative value indicates green)

b :

Weibull model’s shape factor

b*:

Colour parameter (dimensionless, positive value indicates yellow and negative value indicates blue)

C :

Value of colour parameter

∆E* :

Total colour change (dimensionless)

k 0 :

Zero-order kinetic constant (1/month)

k 1 :

First-order kinetic constant (1/month)

k a :

Weibull kinetic constant (1/month)

L*:

Colour parameter (dimensionless, 0 for black to 100 for white)

R 2 :

Coefficient of determination

RMSE:

Root mean square error

t :

Storage time (month)

χ 2 :

Chi-square

0:

Initial value

∞:

Equilibrium value after long storage period

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Acknowledgements

The authors are grateful to the Ministry of Agriculture for the financial support through e-science funding (05-02-12-SF0014) and support from the University of Nottingham, Malaysia Campus. Special thanks are also dedicated to Mr. Chor Ah Be from FAMA Selayang and Mr. Chee Pok Chay from Sungai Jan Jerantut for their valuable technical information.

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  1. Department of Chemical and Environmental Engineering, University of Nottingham Malaysia Campus, Jalan Broga, Semenyih, Selangor Darul Ehsan, 43500, Malaysia

    Sze Pheng Ong, Chung Lim Law & Ching Lik Hii

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  1. Sze Pheng Ong
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Correspondence to Chung Lim Law.

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Ong, S.P., Law, C.L. & Hii, C.L. Effect of Pre-treatment and Drying Method on Colour Degradation Kinetics of Dried Salak Fruit During Storage. Food Bioprocess Technol 5, 2331–2341 (2012). https://doi.org/10.1007/s11947-011-0647-y

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