Kinetics of color changes of aonla (Emblica officinalis) shreds were investigated using objective colorimetric measurements during drying with different blanching treatments. Kinetic parameters chroma, hue, total color difference, and browning index for the color change were determined using Hunter L, a, b values. The drying process changed all three color parameters (L, a, b), causing a color shift towards the darker region. Parameters L and b decreased and a-value increased during drying. The reaction associated with color change followed zero-order reaction kinetics. The minimum change was observed in the KMS (potassium metabisulphite) blanched shreds.
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Gupta et al. (2010) studied this question.
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