Color change kinetics of sardine sheets during vacuum pulse osmotic dehydration

Abstract Kinetics of color ( L -value, a -value, b -value) change of sardine sheets during vacuum pulse osmotic dehydration was determined at temperatures of 30, 32, 34, 36, and 38 °C, and brine concentration of 0.15, 0.18, 0.21, 0.24, and 0.27 gNaCl/g. Results indicated that L -value, a -value and b -value changes during vacuum pulse osmotic dehydration of sardine sheets followed first order kinetics ( R 2  > 0.90) and the temperature dependence of these changes indicated an Arrhenius relationship ( R 2  > 0.90). Rate constant for a -value was found ( p L - and b -values ( E a  >  E L  >  E b ) at brine concentrations below 0.21 gNaCl/g. These temperature sensitivities were changed ( E b  >  E a  >  E L ) at brine concentrations equal to or higher than 0.21 gNaCl/g.

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