In this study, we explored the potential of the Maillard reaction-based time-temperature indicators (TTI) as a tool for predicting and visualizing moisture variations during high-temperature drying. Using activation energy analysis, we found that the Maillard reaction-based TTI could not only visualize but also predict changes in moisture contents during high-temperature drying of 60-80oC. The color changes of the Maillard reaction solutions were distinct enough to be discerned with the naked eye, transitioning from colorless to black via the shift of yellow, light brown, brown, and dark brown. The dynamic characteristics for the color change in the Maillard reaction solutions and the moisture changes in the drying of thin-layer apples could be expressed with high suitability using a logistic model. This suggests that the Maillard reaction-based TTI can potentially be a practical and reliable tool for predicting the moisture changes for the high-temperature drying of thin-layer apples, offering a promising avenue for future research and applications.

서 론
재료 및 방법
    마이야르 반응용액의 색상변화 분석
    박층 사과의 건조 중 함수율 변화
    마이야르 반응 용액의 색변화 및 사과의 건조 함수율 곡선에 대한 동역학적 특성
    활성화에너지 분석
    분석환경
결과 및 고찰
    마이야르 반응용액의 색상변화
    박층 사과의 건조 중 함수율 변화
    활성화에너지 분석
요 약
감사의글
References
Author Information

• 이정현(충북대학교 바이오시스템공학과) | Jung-Hyun Lee (Department of Biosystems Engineering, Chungbuk National University) Corresponding author