Kinetics of colour changes in dehydrated carrots

Abstract Carotenoid degradation and colour loss in dehydrated blanched and unblanched carrot slices during storage at 27, 37, 47 and 57 °C were investigated. The degradation of β-carotene and colour loss followed a first-order reaction. A significant relationship was found between the colour loss and β-carotene degradation in blanched (r =  0.878–0.971, p

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