prikaz prve stranice dokumenta Impact analysis of different chemical pre-treatments on colour of apple discs during drying process
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Scientific paper - Original scientific paper
Impact analysis of different chemical pre-treatments on colour of apple discs during drying process
Croatian journal of food science and technology, 1 (2009), 1; 31-35. urn:nbn:hr:109:185603
Magdić, Damir; Lukinac, Jasmina; Jokić, Stela; Čačić Kenjerić, Frane; Bilić, Mate; Velić, Darko

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Magdić, D., Lukinac, J., Jokić, S., Čačić Kenjerić, F., Bilić, M. & Velić, D. (2009). Impact analysis of different chemical pre-treatments on colour of apple discs during drying process. Croatian journal of food science and technology, 1. (1), 31-35. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:185603

Magdić, Damir, et al. "Impact analysis of different chemical pre-treatments on colour of apple discs during drying process." Croatian journal of food science and technology, vol. 1, no. 1, 2009, pp. 31-35. https://urn.nsk.hr/urn:nbn:hr:109:185603

Magdić, Damir, Jasmina Lukinac, Stela Jokić, Frane Čačić Kenjerić, Mate Bilić and Darko Velić. "Impact analysis of different chemical pre-treatments on colour of apple discs during drying process." Croatian journal of food science and technology 1, no. 1 (2009): 31-35. https://urn.nsk.hr/urn:nbn:hr:109:185603

Magdić, D., et al. (2009) 'Impact analysis of different chemical pre-treatments on colour of apple discs during drying process', Croatian journal of food science and technology, 1(1), pp. 31-35. Available at: https://urn.nsk.hr/urn:nbn:hr:109:185603 (Accessed 21 February 2025)

Magdić D, Lukinac J, Jokić S, Čačić Kenjerić F, Bilić M, Velić D. Impact analysis of different chemical pre-treatments on colour of apple discs during drying process. Croatian journal of food science and technology [Internet]. 2009 July 08 [cited 2025 February 21];1(1):31-35. Available at: https://urn.nsk.hr/urn:nbn:hr:109:185603

D. Magdić, J. Lukinac, S. Jokić, F. Čačić Kenjerić, M. Bilić and D. Velić, "Impact analysis of different chemical pre-treatments on colour of apple discs during drying process", Croatian journal of food science and technology, vol. 1, no. 1, pp. 31-35, July 2009. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:185603. [Accessed: 21 February 2025]

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Metadata
Title (english)Impact analysis of different chemical pre-treatments on colour of apple discs during drying process
AuthorDamir Magdić
AuthorJasmina Lukinac
AuthorStela Jokić
AuthorFrane Čačić Kenjerić
AuthorMate Bilić
AuthorDarko Velić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The main purpose of this study was to compare colour changes of chemically pre-treated dried apple discs. Changes were observed by chromameter in L*a*b* colour model by using Minolta chromameter CR-400 and by image analysis system in RGB colour model. Apple discs variety "Gold Rush" were pre-treated and dried in laboratory tray drier at drying temperature 70 °C and at airflow velocity of 1.5 ms-1. Different chemical pre- treatments were applied on apple discs (dipping in 0.5% ascorbic acid solution ; 0.3% L– cysteine solution ; 0.1% 4–hexyl resorcinol solution and 1% sodium metabisulphite solution). Mean values of colour parameters, colour changes and correlation coefficients for apple discs were calculated for both colour models. The analysis showed statistically significant influence of pre-treatment method on total colour changes for both chosen colour models of dried apples. Calculated correlation coefficient between colour changes for used models was found to be 0.894. According to colour characteristics the best results were achieved when samples were pre- treated with 0.5% ascorbic acid solution. According to calculated results it was found that image analysis method as well as colorimetric method can be used to observe the colour changes on dried apple discs.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 1, no. 1, pp. 31-35
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:185603
Publication2009-07-08
ProjectNumber: 113-1130471-0338
Title (croatian): Modeliranje i simuliranje procesa sušenja i ekstrakcije u proizvodnji hrane
Title (english): Modelling and simulation of drying and extraction processes in food processing
Leader: Srećko Tomas
Jurisdiction: Croatia
Funding stream: zProjects
ProjectNumber: 113-1130471-0451
Title (croatian): Prijenos topline i toplinska svojstva pri procesiranju hrane
Title (english): Heat transfer and thermal properties of food during processing
Leader: Bernarda Šeruga
Jurisdiction: Croatia
Funding stream: zProjects
ProjectNumber: 113-1130471-0592
Title (croatian): Nedestruktivne metode u procesima proizvodnje i čuvanja hrane
Title (english): Nondestructive methods in processes of food production and storage
Leader: Damir Magdić
Jurisdiction: Croatia
Funding stream: zProjects
Document URLhttps://hrcak.srce.hr/58696
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Public noteProjekt: 113-0000000-3497 - Razvoj integriranih postupaka i procesa dehidratacije bioloških materijala
Created on2025-02-21 09:20:16