Color Kinetics of Aonla Shreds with Amalgamated Blanching During Drying

REFERENCES

• Pokharkar , S.M. 2005 . Development and performance evaluation of Aonla shredding machine . Beverage and Food World , 32 ( 2 ) : 52 – 53 .
   Google Scholar
• Agrawal , S. and Chopra , C.S. 2004 . Changes in ascorbic acid and total phenols in making aonla product . Beverage and Food World , 31 ( 5 ) : 32 – 34 .
   Google Scholar
• Goyal , R.K. , Patil , R.T. , Kingsly , A.R.P. , Walia , H. and Kumar , P. 2008 . Status of post harvest technology of Aonla in India—A review . American Journal of Food Technology , 3 ( 1 ) : 13 – 23 .
   Google Scholar
• Gaganana , K. , Rokhade , A.K. and Patil , C.P. 2005 . Effect of pectinase enzymes and microorganisms on aonla juice recovery and quality . Beverage and Food World , 32 ( 1 ) : 67 – 68 .
   Google Scholar
• Araujo , E.A.F. , Ribeiro , S.C.A. , Azoubel , P.M. and Murr , F.E.X. 2004 . “ Drying kinetics of nectarine (Prunus persica) with and without shrinkage ” . In Proceedings of the 14th International Drying Symposium , Edited by: Silva , M.A. and Rocha , S.C.S. 2189 – 2194 . Campinas, São Paulo, , Brazil : Campinas State University .
   Google Scholar
• Barreiro , J.A. and Milano , M. 1997 . Sandoval, A.J. Kinetics of color change of double concentrated tomato paste during thermal treatment . Journal of Food Engineering , 33 : 359 – 371 .
   Web of Science ®Google Scholar
• Lozano , J.E. and Ibarz , A. 1997 . Colour changes in concentrated fruit pulp during heating at high temperatures . Journal of Food Engineering , 31 : 365 – 373 .
   Web of Science ®Google Scholar
• Avila , I.M.L.B. and Silva , C.L.M. 1999 . Modelling kinetics of thermal degradation of color in peach puree . Journal of Food Engineering , 39 : 161 – 166 .
   Web of Science ®Google Scholar
• Ibarz , A. , Pagan , J. and Garza , S. 1999 . Kinetic models for color changes in pear puree during heating at relatively high temperatures . Journal of Food Engineering , 39 : 415 – 422 .
   Web of Science ®Google Scholar
• Jokiæ , S. , Veliæ , D. , Biliæ , M. , Lukinac , J. and Planiniæ , M. 2009 . Buciæ-Kojiæ, A. Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples . Czech Journal of Food Science , 27 : 88 – 94 .
   Web of Science ®Google Scholar
• Fageria , M.S. , Khandelwal , P. and Dhaka , R.S. 2003 . Effect of fruit harvesting stages and processing treatments on the quality of sun dried fruits of lehsua (Cordia myxa Roxb.) . Journal of Applied Horticulture , 5 : 32 – 38 .
   Google Scholar
• Severini , C. and Baiano , A. 2003 . de Pilli, T. Microwave blanching of cubed potatoes . Journal of Food Processing and Preservation , 27 ( 6 ) : 475 – 491 .
   Web of Science ®Google Scholar
• Kadam , D.M , Samuel , D.V.K. and Parsad , R. 2006 . Optimization of pre-treatments of solar dehydrated cauliflower . Journal of Food Engineering , 77 ( 3 ) : 659 – 664 .
   Web of Science ®Google Scholar
• Lee , H.S. and Coates , G.A. 1999 . Thermal pasteurization effects on color of red grapefruit juices . Journal of Food Science , 64 : 663 – 666 .
   Web of Science ®Google Scholar
• Abers , J.E. 1979 . Wrolstad, R.E. Causative factors of color deterioration in strawberry preserves during processing and storage . Journal of Food Science , 44 : 75 – 78 .
   Web of Science ®Google Scholar
• Skrede , G. 1985 . Color quality of blackcurrant syrups during storage evaluated by Hunter L, a, b values . Journal of Food Science , 50 : 514 – 517 .
   Web of Science ®Google Scholar
• Garcia-Viguera , C. , Zafrilla , P. , Romero , F. , Abellan , P. and Artes , F. 1999 . Tomas-Barberan, F.A . Colour stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science , 64 : 243 – 247 .
   Google Scholar
• Aguilera , J.M. , Oppermann , K. and Sanchez , F. 1987 . Kinetics of browning of sultana grapes . Journal of Food Science , 52 : 990 – 993 . 1025
   Web of Science ®Google Scholar
• Feng , H. and Tang , J. 1998 . Microwave finish drying of diced apples in a spouted bed . Journal of Food Science , 63 : 679 – 683 .
   Web of Science ®Google Scholar
• Maskan , M. 2000 . Microwave/air and microwave finish drying of banana . Journal of Food Engineering , 44 : 71 – 78 .
   Web of Science ®Google Scholar
• Maskan , M. 2001 . Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying . Journal of Food Engineering , 48 : 177 – 182 .
   Web of Science ®Google Scholar
• Gazanfer , E. and Sefa , T. 2006 . Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying . Journal of Food Engineering , 76 : 446 – 452 .
   Web of Science ®Google Scholar
• Van Boekel , M.A.J.S. 1996 . Statistical aspects of kinetic modeling for food science problems . Journal of Food Science , 61 : 477 – 485 .
   Web of Science ®Google Scholar
• Kostaropoulos , A.E. and Saravacos , G.D. 1995 . Microwave pretreatment for sun-dried raisins . Journal of Food Science , 60 : 344 – 347 .
   Web of Science ®Google Scholar
• Lee , H.S. and Coates , G.A. 1999 . Thermal pasteurization effects on color of red grapefruit juices . Journal of Food Science , 64 : 663 – 666 .
   Web of Science ®Google Scholar
• Weemaes , C. , Ooms , V. , Indrawati, L.; Ludikhuyze , L. , Van den Broeck , I. , Van Loey , A. and Hendrickx , M. 1999 . Pressure temperature degradation of green color in broccoli juice . Journal of Food Science , 64 : 504 – 508 .
   Web of Science ®Google Scholar
• Lopez , A. , Pique , M.T. , Boatella , J. , Romero , A. , Ferran , A. and Garcia , J. 1997 . Influence of drying conditions on the hazelnut quality: III. Browning . Drying Technology , 15 : 989 – 1002 .
   Web of Science ®Google Scholar
• Rhim , J.W. , Nunes , R.V. , Jones , V.A. and Swartzel , K.R. 1989 . Kinetics of color change of grape juice generated using linearly increasing temperature . Journal of Food Science , 54 : 776 – 777 .
   Web of Science ®Google Scholar