Effect of pretreatment on surface topographical features of vegetables during drying

It is well recognized that many adverse changes occur to a food product during drying. Various pretreatment methods have thus been introduced to maintain the quality of the product. Among the various qualities, or properties, of a food product surface characteristics are one of the most important as these affect directly the consumer acceptance of the product. In terms of food safety surface characteristics may also be related to the attachment and hence thermal resistance of pathogenic microorganisms on the product surface. In this study attempt was made to investigate changes of the surface topographical features of vegetables as affected by pretreatment (blanching in hot water or soaking in 0.5–1.5% v/v acetic acid solution) and hot air drying (60 °C); cabbage and spring onion were selected as model vegetables to represent different natural topographical features of vegetables. An image analysis technique was used to monitor the changes of vegetable surfaces after pretreatment and during drying. The surface characteristic changes of vegetables were described quantitatively in terms of the relative roughness factor (R). It was observed that the surface characteristic changes, as affected by both pretreatment and drying processes, could be well monitored by the evolution of the R value.