Heat and mass transfer phenomena that take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of garlic has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (∆E) were ...

statement of problem: the effect of mouth washes on discolouration of dental ceramics with different surface preparations is not well documented. objectives: this in-vitro study has been conducted to evaluate the effect of chlorhexidine (chx) mouth rinse on colour stability of overglazed (op), autoglazed, (ap) or polished porcelain (pop) specimens. materials and methods: the restorative materia...

carotenoids are the main pigments of tomato, of which 93% is lycopene. lycopene has desirable physiological effects in human sush as cancer prevention. recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become very important. in this research firstly, solvent extraction method was used for tomato caro...

The effect of frying pressure on the kinetics of color changes during atmospheric and vacuum deep fat frying of Reshteh Khoshkar has been studied. The Hunter color parameters redness, yellowness, lightness and total color difference were used to estimate color changes during frying as a function of process. Lightness (L*) decreased from 85.37 to 75.01 with vacuum frying time, while redness (a*)...

the effect of pre-treatments in combination with hot air, vacuum and hot-a microwave drying methods the progress of the drying process, and textural, and colour and rehydration rate on button mushroom (agaricus bisporus) slices were investigated. in this work, one of the following methods: hot air, vacuum drying or microwave-assisted convective drying and also different pre-drying treatments, v...