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- W2391489372 abstract "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 500MPa).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 ΔL*a*/b*,ΔL*a*b*,Δ(ΔE) and ΔW.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 conformed to zero-order kinetic reaction.Specially,ΔL*a*/b* was selected to be the better combination index to describe the effect of pressure-treated on color-changing.Basing on ΔL*a*/b*,a model were established to study the relation between the color-changing(ΔL*a*/b*) and pressure(P).From this model,400MPa was the optimal pressure for apple sliced processing." @default.
- W2391489372 created "2016-06-24" @default.
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- W2391489372 date "2012-01-01" @default.
- W2391489372 modified "2023-09-24" @default.
- W2391489372 title "DISCOLORATION DYNAMIC CHARACTERISTICS OF APPLE SLICES AFTER ULTRA-HIGH TREATMENT" @default.
- W2391489372 hasPublicationYear "2012" @default.
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