Determination of Relationships Between Colour Indices and Colour Parameters in Dried Persimmon Slices

In this study, the effects of different infrared radiation intensity (IP) and air velocity (Av) on color index values and color change indicators of persimmon varieties (Fuyu, Hachiya and Rojo Brillante) were investigated and the relationships between color change indicators and color indexes were determined to define color quality. Drying trials were conducted at 1037, 1210 and 1407 W m-2 IP and 1.0, 1.5 and 2.0 m s-1 Av. During the drying process, the power of the energy source and air velocity were the factors directly affecting the color index and color change values of persimmon varieties. According to the results obtained, in terms of the change in color indices, the change in browning index (?BI: 9.47) and yellowness index (?YI: 10.08) was less in Rojo Brilllante variety compared to other varieties, while the change in whitening index (?WI: 4.61) was observed more. In color change indicators, total color change (?E) was lower in Hachiya (?E: 7.36) and Fuyu (?E: 7.43) varieties, change in color saturation (?C*: 11.15) was lower in Rojo Brillante variety and change in hue angle (?H*: 3.47) was lower in Fuyu variety. Regarding the relationships between color change and color indices, ?E - ?a*, ?BI - ?YI, ?b* - ?C* values exhibited similar behavior with each other, while behavioral differences occurred between ?H* - ?a*, ?L* - ?E and ?E - ?H*.