Color change kinetics of sardine sheets during vacuum pulse osmotic dehydration Original Research Article

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 (R2 > 0.90) and the temperature dependence of these changes indicated an Arrhenius relationship (R2 > 0.90). Rate constant for a-value was found (p < 0.05) to be great temperature sensitive than those for L- and b-values (Ea > EL > Eb) at brine concentrations below 0.21 gNaCl/g. These temperature sensitivities were changed (Eb > Ea > EL) at brine concentrations equal to or higher than 0.21 gNaCl/g.