Changes in color and rheological behavior of pineapple concentrate through various evaporation methods

Authors

  • Rittichai Assawarachan Asian Institute of Technology
  • Athapol Noomhorm Asian Institute of Technology

DOI:

https://doi.org/10.25165/ijabe.v3i1.105

Keywords:

Pineapple juice concentrate, microwave vacuum evaporation, microwave heating, rotary vacuum evaporation, kinetic of color change

Abstract

The objective of this study was to investigate the effect of various concentration methods namely microwave vacuum evaporation (MVE), microwave heating evaporation (MHE), and rotary vacuum evaporation (RVE) on the concentrate change, the kinetic of color degradation, and the rheological behavior of pineapple juice.  The concentrated behavior of pineapple juice from the experimental data of concentration rate was fitted with three types of exponential models for evaluating a suitable prediction.  The four-parameter exponential model was found to agreeably explain the concentrated change of pineapple juice during each concentration methods.  The Kinetics of color change during concentration processes was evaluated.  The color changing from three different evaporations was measured by lightness values (L*), redness values (a*) and yellowness (b*) values, total color difference (TCD) and brown pigment formation index (A420).  The result indicated that the change in Hunter parameters, L* and b*, fitted well with the first-order kinetic model while a*, TCD, and Browning index followed the zero-order kinetic model.  The observed apparent viscosities (μa) of pineapple concentrate at 55-85

Author Biographies

Rittichai Assawarachan, Asian Institute of Technology

Food Engineering and biotechnology

Athapol Noomhorm, Asian Institute of Technology

Food engineering and biotechnology

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Published

2010-03-31

How to Cite

Assawarachan, R., & Noomhorm, A. (2010). Changes in color and rheological behavior of pineapple concentrate through various evaporation methods. International Journal of Agricultural and Biological Engineering, 3(1), 74–84. https://doi.org/10.25165/ijabe.v3i1.105

Issue

Vol. 3 No. 1 (2010): IJABE

Section

Agro-product and Food Processing Systems

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