The effects of processing variables on the color of canned red beets

Author

Robert Larry Bishop

Date of Award

8-1976

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

Hugh O. Jaynes

Committee Members

Oscar Fowler, Jimmie Collins, Ivon McCarty

Abstract

In this experiment, the color of canned beets was examined after different processing treatments. Four factors were considered: time, temperature, style, and storage. As the heat treatment increased, there was a shift in hue from red to orange. Diced beets were more heat-sensitive than sliced beets followed by whole beets. As the storage time increased, there was a pickup of color as the red beet pigment betanin diffused from the interior of the beet tissue to the outside. The color was analyzed on a Color-Eye instrument for the liquor, beet solids (sliced and whole beet), and the beet solids mixed with liquor. This data was converted to C.l.E, data and analysis of the three C.l.E. (Y_CIEcoordinates x, y) was made. Graphs were drawn to show diagramatically the significant interactions of the four processing factors: time, temperature, style, and storage. Conversion of the C.l.E. color notation to Munsell color notation was made in hopes of obtaining a color scale in order to grade beets in the canning industry. Complex interactions among the treatments did not allow clear-cut prediction of treatment effects. Consequently, no objective scale for grading beets was developed.

Recommended Citation

Bishop, Robert Larry, "The effects of processing variables on the color of canned red beets. " Master's Thesis, University of Tennessee, 1976.
https://trace.tennessee.edu/utk_gradthes/8063