prikaz prve stranice dokumenta Impact analysis of different chemical pre-treatments on colour of apple discs during drying process
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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. i 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. Preuzeto s 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, br. 1, 2009, str. 31-35. https://urn.nsk.hr/urn:nbn:hr:109:185603

Magdić, Damir, Jasmina Lukinac, Stela Jokić, Frane Čačić Kenjerić, Mate Bilić i 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, br. 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), str. 31-35. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:185603 (Datum pristupa: 21.02.2025.)

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]. 08.07.2009. [pristupljeno 21.02.2025.];1(1):31-35. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:185603

D. Magdić, J. Lukinac, S. Jokić, F. Čačić Kenjerić, M. Bilić i 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, br. 1, str. 31-35, Srpanj 2009. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:185603. [Citirano: 21.02.2025.]

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Podaci o radu
Naslov (engleski)Impact analysis of different chemical pre-treatments on colour of apple discs during drying process
AutorDamir Magdić
AutorJasmina Lukinac
AutorStela Jokić
AutorFrane Čačić Kenjerić
AutorMate Bilić
AutorDarko Velić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 1, br. 1, str. 31-35
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:185603
Datum objave publikacije2009-07-08
ProjektŠifra: 113-1130471-0338
Naziv (hrvatski): Modeliranje i simuliranje procesa sušenja i ekstrakcije u proizvodnji hrane
Naziv (engleski): Modelling and simulation of drying and extraction processes in food processing
Voditelj: Srećko Tomas
Pravna nadležnost: Hrvatska
Financijer: Ministarstvo znanosti, obrazovanja i mladih Republike Hrvatske
Linija financiranja: zProjects
ProjektŠifra: 113-1130471-0451
Naziv (hrvatski): Prijenos topline i toplinska svojstva pri procesiranju hrane
Naziv (engleski): Heat transfer and thermal properties of food during processing
Voditelj: Bernarda Šeruga
Pravna nadležnost: Hrvatska
Financijer: Ministarstvo znanosti, obrazovanja i mladih Republike Hrvatske
Linija financiranja: zProjects
ProjektŠifra: 113-1130471-0592
Naziv (hrvatski): Nedestruktivne metode u procesima proizvodnje i čuvanja hrane
Naziv (engleski): Nondestructive methods in processes of food production and storage
Voditelj: Damir Magdić
Pravna nadležnost: Hrvatska
Financijer: Ministarstvo znanosti, obrazovanja i mladih Republike Hrvatske
Linija financiranja: zProjects
URL dokumentahttps://hrcak.srce.hr/58696
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Javna napomenaProjekt: 113-0000000-3497 - Razvoj integriranih postupaka i procesa dehidratacije bioloških materijala
Datum i vrijeme pohrane2025-02-21 09:20:16