alexa Effects Of Edible Surface Coating On Color Stability Of Cucumber (Cucumis Sativus L.) Fruits During Storage | 5665
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Effects of edible surface coating on color stability of cucumber (Cucumis sativus l.) fruits during storage

International Conference and Exhibition on Food Processing & Technology

Fahad Al-Juhaimi

ScientificTracks Abstracts: J Food Process Technol

DOI: 10.4172/2157-7110.S1.002

Abstract
The effect of application of gum arabic edible coating on kinetics of color change in cucumber (Cucumis sativus L.) fruits during storage at 10 and 25?C was investigated. Color changes were determined by tri-stimulus Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness). The color values obtained were used for calculation of total color change (ΔE), chroma and hue angle. The values of L and a of the control fruits decreased while that of b increased. ΔE of fruits stored at 10 and 25oC significantly increased for the control sample and slightly for the coated fruits during storage. Mathematical modeling of color change kinetics indicated that L, b and chroma could be defined using a first-order kinetic model, while a and hue angle could be defined using a zero-order kinetic model. Color of cucumber fruit is a very important quality characteristic and it can be significantly affected by storing at ambient temperatures. Coating of cucumber fruit with gum Arabic is an ideal and cheap method to retain and preserve its color characteristics for a longer time. Furthermore modeling of kinetics of change in different color attributes of cucumber can help food processor to predict possible change of these quality attributes until consumption.
Biography
Fahad is a renowned food technologist in Saudi Arabia, He earned his MS (1996) and PhD (2001) degrees in 2001 from University of Leeds, UK. Currently he is chairman of department of Food Science & Nutrition in King Saud University. He has previously held various positions of including Dean of Riyadh Technology College. He is an active researcher in area of food technology and has published significant research papers. His research interests also include modified atmosphere packaging, innovative food processing, functional foods etc.
Relevant Topics
Leave Your Message 24x7
Top