【摘 要】
：
The color-changing dynamic characteristics of fresh apple slices were studied with two cultivars (Fuji and Candy-heart) apple after different levels of ultr
【机 构】
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CollegeofBiosystemsEngineeringandFoodScience,ZhejiangUniversity,Hangzhou,Zhejiang310029,CHINA
【出 处】
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2011 Beijing Internation Conference on Non-thermal Processin
论文部分内容阅读
The color-changing dynamic characteristics of fresh apple slices were studied with two cultivars (Fuji and Candy-heart) apple after different levels of ultra-high pressure treatment (0, 200, 300, 400 and 500 MPa).The results showed that, the color-changing rate of apple slices were significantly inhibited by ultra-high pressure treatment compared to untreated ones.Four kinds of combination of tristimulus index (L*, a* and b*), including △L*a*/b*, △L*a*b*, △(△E) and △W.I., were investigated to present slices color change.Each combination index showed a linear change with time.This suggested that the color-changing of fresh apple slices conforms to zero-order kinetic reaction.Specially, △L*a*/b* was selected to be the better combination index to describe the effect of pressure-treated on color-changing.
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