MICROWAVE PROCESSING IN ORANGE JAM MANUFACTURING: EFFECT ON COLOR DEGRADATION KINETICS

Improvement of color, as a quality attribute of jam products, has been made possible by the increase in knowledge of kinetic of color change. Effect of microwave processing (MW) at 700 W on the color kinetics of orange jam was compared to conventional heating (CH) method. L, a, b parameters were used to estimate the extent of color loss. Zero- and First-order kinetic models were applied to describe color change. Both models were found to describe the experimental (L,a,b) kinetics adequately. The Hunter parameters kinetics were more influenced by the MW process but no significant difference was found in the final product.