（棕榈）汁液加工成糖的过程中的颜色变化。
Colour changes during the processing of (palm) sap into sugar.
作者信息
Victor Inneke, Orsat Valérie
机构信息
1Bioresource Engineering, McGill University, 21,111 Lakeshore, Ste-Anne-de-Bellevue, QC H9X 3V9 Canada.
2Industrial Engineering, Institut Teknologi Minaesa, Jalan Stadion Selatan Walian, Tomohon, 95439 Indonesia.
出版信息
J Food Sci Technol. 2018 Sep;55(9):3845-3849. doi: 10.1007/s13197-018-3314-8. Epub 2018 Jul 11.
This study reports the colour changes using CIELAB measurements (Lab* color space) and their correlation with time, temperature, total soluble solids (TSS), and pH during the processing of (palm) sap into granulated sugar. As a function of time, the sap became darker, more red, and more yellow indicating a continuous decrease of L* values, and an increase in both a* and b* values. A constant decrease of L* and an increase of a* and b* were particularly observed when TSS of the sap was more than 33.5%. During the process, regression analysis showed that a linear pattern was indicated for total colour difference (ΔE*) with time, whereas a non linear relationship was shown for ΔE* with TSS, temperature and pH. Stirring the syrup changed the Lab* values while ΔE* showed a decrease throughout the process. This research will serve as a base for future developments for the manufacture and quality grading of (palm) sugar.
本研究报告了在将（棕榈）汁液加工成砂糖过程中，使用CIELAB测量值（Lab颜色空间）的颜色变化及其与时间、温度、总可溶性固形物（TSS）和pH值的相关性。随着时间的推移，汁液变得更暗、更红、更黄，这表明L值持续下降，而a和b值均增加。当汁液的TSS超过33.5%时，尤其观察到L持续下降，a和b增加。在该过程中，回归分析表明总色差（ΔE）与时间呈线性关系，而ΔE与TSS、温度和pH值呈非线性关系。搅拌糖浆会改变Lab值，而ΔE*在整个过程中呈下降趋势。本研究将为未来（棕榈）糖的制造和质量分级发展奠定基础。
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