Color Stability of Freeze-dried Date Fruits (Barhi CV.) during Storage | Chapter 08 | Advances in Applied Science and Technology Vol. 5
Fresh Date fruits “Barhi CV.” were freeze dried as slices to characterize the dried fruit quality. CIELAB color parameters (L*, a*, and b*) were measured as well as Chroma, the hue angle, the browning index and the total color difference parameters were derivative. The samples were stored for 12 months at three temperatures of 5, 15 and 25°C with an uncertainty of ±1°C to assess the color change kinetics and quantify the degree of change during storage. The L*, a* and b* values for fresh samples at room temperature were 93.16±0.15, 18.76±0.45 and 61.70±0.32, respectively, while they were 78.72±0.51, 29.52±0.07 and 62.75±0.14 after 12 months. To explain the changing kinetics of the date slices, zero, first ...