Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Figure 3

Effect of drying temperature on color differences (), chromaticity coordinates , , and (whiteness or brightness, redness/greenness, and yellowness/blueness), and nonenzymatic browning (NEB × 10⁻²) of fresh and rehydrated abalone. Different letters above the bars indicate significant differences ().