Color change kinetics of mango at different maturity stages during air drying.
Corzo O., Álvarez C.
Author Affiliation: Department of Food Technology, Universidad de Oriente, Guatamare, 6301, Venezuela.
Journal of Food Processing and Preservation 38 : 508-517
Abstract : The objective of the present study was to evaluate color changes for the purpose of gathering data of kinetic parameters (rate constant [k] and activation energy [Ea]) of color change in mango slices at different maturity stages during air drying using Hunter color parameter values. Samples of green, half-ripe and ripe stages were dried at air velocities of 1.76, 1.80 and 1.91 m/s and temperatures of 50, 60, 70 and 80C. Colors (total color difference [?E], chroma [C] and hue [h]) in slices were monitored at 20 min intervals for 240 min. The changes in ?E value followed the zero-order kinetics, while C and h values followed the first-order kinetics. Analysis of variance showed that the rate constants (k) for ?E, C and h differ significantly (P0.05) with maturity stage, air temperature, air velocity and their interactions. Dependence of k on temperature followed an Arrhenius relationship, regardless of maturity stage and air velocity. Rate constant as a function of air temperature and velocity was found.