Abstract:

Three-dimensional dynamic models were established using temperature and time as independent variables to
describe color changes of loquat fruits during drying taking into account the interaction between the independent variables.
Results showed that the changes in total color difference, Hunter L*, a* and b*, chroma and hue were well fitted to a
modified first order reaction kinetics model, a first order reaction model with interaction, a polynomial model, a zero
order reaction model with interaction, a Gaussian distribution model and a zero order with interaction, respectively, with
determination coefficients between 0.84 and 0.98 and standard errors of estimation between 0.40 and 1.35. The models were
validated by error test, and they were found to be suitable for the prediction of color changes of loquat fruits during drying
with good precision.

Key words: loquat, dried fruit, color, kinetic models