Non-Destructive Quality Assessment of Tomato Paste by Using Portable Mid-Infrared Spectroscopy and Multivariate Analysis

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorOhio State Univ-
Autor(es): dc.contributorAdnan Menderes Univ-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorAykas, Didem Peren-
Autor(es): dc.creatorBorba, Karla Rodrigues [UNESP]-
Autor(es): dc.creatorRodriguez-Saona, Luis E.-
Data de aceite: dc.date.accessioned2022-02-22T00:56:59Z-
Data de disponibilização: dc.date.available2022-02-22T00:56:59Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2020-09-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/foods9091300-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/209574-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/209574-
Descrição: dc.descriptionThis research aims to provide simultaneous predictions of tomato paste's multiple quality traits without any sample preparation by using a field-deployable portable infrared spectrometer. A total of 1843 tomato paste samples were supplied by four different leading tomato processors in California, USA, over the tomato seasons of 2015, 2016, 2017, and 2019. The reference levels of quality traits including, natural tomato soluble solids (NTSS), pH, Bostwick consistency, titratable acidity (TA), serum viscosity, lycopene, glucose, fructose, ascorbic acid, and citric acid were determined by official methods. A portable FT-IR spectrometer with a triple-reflection diamond ATR sampling system was used to directly collect mid-infrared spectra. The calibration and external validation models were developed by using partial least square regression (PLSR). The evaluation of models was conducted on a randomly selected external validation set. A high correlation (R-CV= 0.85-0.99) between the reference values and FT-IR predicted values was observed from PLSR models. The standard errors of prediction were low (SEP = 0.04-35.11), and good predictive performances (RPD = 1.8-7.3) were achieved. Proposed FT-IR technology can be ideal for routine in-plant assessment of the tomato paste quality that would provide the tomato processors with accurate results in shorter time and lower cost.-
Descrição: dc.descriptionCalifornia League of Food Processors-
Descrição: dc.descriptionOhio State Univ, Dept Food Sci & Technol, 100 Parker Food Sci & Technol Bldg,2015 Fyffe Rd, Columbus, OH 43210 USA-
Descrição: dc.descriptionAdnan Menderes Univ, Fac Engn, Dept Food Engn, TR-09100 Aydin, Turkey-
Descrição: dc.descriptionSao Paulo State Univ, Dept Food & Nutr, BR-0104910 Araraquara, SP, Brazil-
Descrição: dc.descriptionSao Paulo State Univ, Dept Food & Nutr, BR-0104910 Araraquara, SP, Brazil-
Descrição: dc.descriptionCalifornia League of Food Processors: TR 4-19 GRT00056473-
Formato: dc.format14-
Idioma: dc.languageen-
Publicador: dc.publisherMdpi-
Relação: dc.relationFoods-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjecttomato paste-
Palavras-chave: dc.subjectquality traits-
Palavras-chave: dc.subjectnatural tomato soluble solids-
Palavras-chave: dc.subjectBostwick consistency serum viscosity-
Palavras-chave: dc.subjectlycopene-
Palavras-chave: dc.subjectFT-IR-
Palavras-chave: dc.subjectPLSR-
Título: dc.titleNon-Destructive Quality Assessment of Tomato Paste by Using Portable Mid-Infrared Spectroscopy and Multivariate Analysis-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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