A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements.
Apples and purees
Discriminant analyses
Malus domestica Borkh
Near infrared spectroscopy
PLS models
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
25 Apr 2020
25 Apr 2020
Historique:
received:
23
05
2019
revised:
19
11
2019
accepted:
20
11
2019
pubmed:
14
12
2019
medline:
14
3
2020
entrez:
14
12
2019
Statut:
ppublish
Résumé
The potential of NIRS was investigated on both apples and purees to (i) examine factors involving quality variability (variety, agricultural practice, cold storage, puree mechanical refining level) and (ii) establish the link between quality traits before and after processing in order to predict the quality characteristics of purees from spectral information of raw apples. Apples and purees were well-classified at over 82% and 88% according to varieties and storage times respectively. The PLS models showed a good ability to estimate puree characteristics from spectra acquired on corresponding apples such as viscosity (R
Identifiants
pubmed: 31835215
pii: S0308-8146(19)32083-7
doi: 10.1016/j.foodchem.2019.125944
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
125944Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.