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Abstract
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Article Information:
The Effects of Different Dipping Solutionsand Storage Conditions on the Colour Properties of Raisin
Ghodsieh Alizadeh Bahaabad, Mahdi Sharifi Moghadam and Masoome Namjoo
Corresponding Author: Ghodsieh Alizadeh Bahaabad
Submitted: July 26, 2012
Accepted: September 12, 2012
Published: April 30, 2013 |
Abstract:
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In this study, we survey about the effect of pretreatment on the sultana (Raisin) color. We use from three kinds of solutions, 0, 5 and 10% of potassium carbonate salt and 5 % of Pakistan oil for pre treating. Dried grapes are stored at three levels of temperature (4°, 18° and 32°C) with three relative humidity. Relative humidity gets from saturated solution of potassium carbonate salt, potassium acetate and sodium chloride salt. We assess the color of samples in (2, 5 and 8 months) by Hanterlab. Color analysis indicates that the factors are studied (chemical pretreatment, temperature, keeping time) affect on color of raisins indexes. During keeping time the lowest index L pertains to those samples which are kept at 4°C and by increasing keeping temperature index L decreases and index a/b increases. A/b index will decrease when the concentration of potassium carbonate in emulsion increase and therefore color will be brighter.
Key words: Chemical pretreatment, Color, storage conditions, raisin, , ,
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Cite this Reference:
Ghodsieh Alizadeh Bahaabad, Mahdi Sharifi Moghadam and Masoome Namjoo, . The Effects of Different Dipping Solutionsand Storage Conditions on the Colour Properties of Raisin. Research Journal of Applied Sciences, Engineering and Technology, (16): 4101-4105.
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ISSN (Online): 2040-7467
ISSN (Print): 2040-7459 |
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