Fig. 3 – Relationship between hue parameter and moisture
content during pineapple drying at 45, 60 and 75◦
C. Full
line: values estimated with Eq. (12).
Pineapple slices tend to get darker (“more red”) as drying
proceeds (as a result ofnon-enzymatic browning reactions) as
indicated by the progressive increasing of a values, without
change of L values.
The average L-, a- and b-values of fresh pineapple were
68.77±2.63, −12.41±1.73 and 28.23±1.67, and of dried
pineapple were 69.26±2.92, −8.62±0.85 and 29.11±1.58,
respectively.