Effect of moisture content on CIE color values in dried apricots


OZKAN M., Kirca A. , CEMEROGLU B.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.216, no.3, pp.217-219, 2003 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 216 Issue: 3
  • Publication Date: 2003
  • Doi Number: 10.1007/s00217-002-0627-6
  • Title of Journal : EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Page Numbers: pp.217-219

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.