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Changes in color and rheological behavior of pineapple concentrate through various evaporation methods

机译：通过各种蒸发方法改变菠萝浓缩液的颜色和流变行为

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The objective of this study was to investigate the effect of various concentration methods namely microwave vacuum evaporation (MVE), microwave heating evaporation (MHE), and rotary vacuum evaporation (RVE) on the concentrate change, the kinetic of color degradation, and the rheological behavior of pineapple juice. The concentrated behavior of pineapple juice from the experimental data of concentration rate was fitted with three types of exponential models for evaluating a suitable prediction. The four-parameter exponential model was found to agreeably explain the concentrated change of pineapple juice during each concentration methods. The Kinetics of color change during concentration processes was evaluated. The color changing from three different evaporations was measured by lightness values ( L *), redness values ( a *) and yellowness ( b *) values, total color difference (TCD) and brown pigment formation index ( A 420). The result indicated that the change in Hunter parameters, L * and b *, fitted well with the first-order kinetic model while a *, TCD, and Browning index followed the zero-order kinetic model. The observed apparent viscosities ( μa ) of pineapple concentrate at 55-85℃ through the three different evaporation methods were also measured. In relation to temperature and shear rate, the viscosity decreased as these two parameters increased, for all concentrated pineapple juice. On comparing the values of μa of pineapple concentrate from different concentration methods, pineapple concentrate from MHE has higher values than those from MVE and RVE. The Duncan test, applied to the experimental results, indicates no significant difference in the μa of pineapple juice concentrate by MVE and by RVE. Keywords: Pineapple juice concentrate, microwave vacuum evaporation, microwave heating, rotary vacuum evaporation, kinetic of color change DOI: 10.3965/j.issn.1934-6344.2009.04.0-0 Citation: Rittichai Assawarachan, Athapol Noomhorm. Change in color and rheological behavior of pineapple concentrate through various evaporation methods. Int J Agric & Biol Eng, 2009; 2(4): －.
机译：这项研究的目的是研究各种浓缩方法，即微波真空蒸发（MVE），微波加热蒸发（MHE）和旋转真空蒸发（RVE）对浓缩物变化，颜色降解动力学和流变学的影响。菠萝汁的行为。根据浓缩率的实验数据对菠萝汁的浓缩行为进行拟合，并使用三种指数模型来评估合适的预测。发现四参数指数模型可以很好地解释每种浓缩方法中菠萝汁的浓缩变化。评估了浓缩过程中颜色变化的动力学。通过亮度值（L * ），红色值（a * ）和黄色度（b * ）测量三种不同蒸发产生的颜色变化值，总色差（TCD）和棕色颜料形成指数（A 420 ）。结果表明，亨特参数L * 和b * 的变化与一阶动力学模型吻合，而 * TCD和布朗宁指数遵循零级动力学模型。还测量了三种蒸发方法在55-85℃下菠萝浓缩液的表观粘度（μ a ）。关于温度和剪切速率，对于所有浓缩菠萝汁，粘度随着这两个参数的增加而降低。通过比较不同浓缩方法的菠萝浓缩物的μ a 值，MHE的菠萝浓缩物的值高于MVE和RVE的菠萝浓缩物的值。应用于实验结果的Duncan测试表明，用MVE和RVE对菠萝汁浓缩物的μ a 无显着差异。关键字：菠萝浓缩汁，微波真空蒸发，微波加热，旋转真空蒸发，变色动力学DOI：10.3965 / j.issn.1934-6344.2009.04.0-0引用：Rittichai Assawarachan，Athapol Noomhorm。通过各种蒸发方法改变菠萝浓缩液的颜色和流变行为。农业与生物工程学杂志，2009; 2（4）：－。

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