Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice

Figures & data

Figure 1. Effect of temperature on lightness parameter (L*) during frying of kohlrabi

Figure 2. Effect of temperature on redness parameter (a*) during frying of kohlrabi

Figure 3. Effect of temperature on yellowness parameter (b*) during frying of kohlrabi

Table 1. The values of the color kinetic model coefficients during frying of kohlrabi

Parameters	Temperature (°C)	a	KC	R	SE
L*	140	118.885	0.097	0.974	3.883
	160	81.509	0.167	0.988	2.833
	180	200.209	0.085	0.988	3.035
	200	260.166	0.137	0.981	6.056
a*	140	−57.690	0.084	0.930	2.835
	160	−49.368	0.119	0.937	2.908
	180	−106.208	0.067	0.953	2.694
	200	−18.440	0.808	0.999	0.265
b*	140	−114.006	0.077	0.898	4.870
	160	−98.441	0.108	0.933	4.362
	180	−134.112	0.094	0.912	5.471
	200	−76.656	0.271	0.940	5.405

Figure 4. Effect of temperature on color change (ΔE) during frying of kohlrabi

Table 2. The values of the kinetic model coefficients of color change (ΔE) during frying of kohlrabi

Temperature (°C)	a	b	R	SE
140	18.327	0.930	0.962	5.214
160	21.603	0.997	0.979	4.261
180	27.438	0.843	0.976	4.576
200	50.066	0.827	0.974	7.095

Figure 5. Effect of temperature on surface change during frying of kohlrabi

Figure 6. Effect of oil temperature on center temperature change of kohlrabi during frying