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INVESTIGATION INTO THE STABILITY OF ANTHOCYAN DYES AND COLOUR IN FREEZE-DRIED STRAWBERRY JUICE DURING 17-MONTH STORAGE.

[In Polish. / En polonais.]

Author(s) : IRZYNIEC Z., KLIMCZAK J., NIEDZIELSKI Z.

Type of article: Article

Summary

THE INFLUENCE OF WATER ON KINETICS OF CHANGES OF ANTHOCYAN DYE S AND COLOUR PARAMETERS WAS MEASURED USING THE CIELAB SYSTEM. THE FOLLOWING WERE STUDIED: THE REACTION ORDER, THE REACTION CONSTANT RATE AND THE LENGTH OF TIME OF THE HALF CHANGE OF ANTHOCYANS IN GENERAL, COLOUR PARAMETERS OF FREEZE-DRIED STRAWBERRY JUICE IN TWO DIFFERENT WATER ACTIVITIES (0.02 AND 0.23) DURING STORAGE. HIGHER COLOUR STABILITY IN FREEZE-DRIED PRODUCT WAS FOUND TO BE AT 0.02 WATER ACTIVITY.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1992-1949
  • Languages: Polish
  • Source: Chlodnictwo - vol. 26 - n. 10
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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