DYNAMICS OF COLOUR CHANGES IN DIFFERENT APPLE VARIETIES DURING DRYING

In this work the dynamics of colour changes was examined in apple slices during convectional drying. The drying was carried out at a temperature of 60°C until 10% of moisture content was obtained. During drying, the colour of the tested apples was measured using the L*a*b* system. Three different apple varieties were used for tests (Ligol, Champion and Alwa). Each sample was divided into three parts – the first was dried without preliminary processing, the second was blanched in water at 98°C for 2 min, and the third was blanched in water (98°C, 2 min) with sugar and citric acid added. Based on the results obtained, the rate of changes in all colour parameters during the process was determined. It was concluded that the dynamics of colour changes depends on the variety. The type of preliminary treatment had an influence on the dynamics of colour changes mainly in the case of Ligol variety.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.