Effect of moisture content on CIE color values in dried apricots |
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Authors: | Mehmet Özkan Ayşegül Kirca Bekir Cemeroğlu |
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Affiliation: | 1.Ankara University, Faculty of Agriculture, Department of Food Engineering, Diskapi 06110, Ankara, Turkey, |
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Abstract: | The color change in dried apricots at various moisture contents was studied. Dried apricots originally at 19.32% moisture were first dried to 15.49% and then rehydrated to 20.10%, 25.21% and finally 30.20% moisture levels. The CIE L*, a*, and b* color variables were measured to determine the color of dried apricots, and C* (chroma) and h* (hue) values were calculated from a* and b* values. A linear relationship was found between the color variables and moisture contents at 15.49-30.20%. As the moisture content increased, the L* (lightness), b* (yellowness), C* and h* color values increased while the a* (redness) value decreased for the dried apricots at all moisture levels. Results showed that the moisture content of dried fruits should be specified once the reflectance color variables are reported. |
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