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Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing

Abstract : The potential of MIRS was investigated to: i) differentiate cooked purees issued from different apples and process conditions, and ii) predict the puree quality characteristics from the spectra of homogenized raw apples. Partial least squares (PLS) regression was tested both, on the real spectra of cooked purees and their reconstructed spectra calculated from the spectra of homogenized raw apples by direct standardization. The cooked purees were well-classified according to apple thinning practices and cold storage durations, and to different heating and grinding conditions. PLS models using the spectra of homogenized raw apples can anticipate the titratable acidity (the residual predictive deviation (RPD) = 2.9), soluble solid content (RPD = 2.8), particle averaged size (RPD = 2.6) and viscosity (RPD ≥ 2.5) of cooked purees. MIR technique can provide sustainable evaluations of puree quality, and even forecast texture and taste of purees based on the prior information of raw materials.
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https://hal.inrae.fr/hal-03250179
Contributor : Line Touloumet <>
Submitted on : Friday, June 4, 2021 - 3:28:59 PM
Last modification on : Saturday, June 5, 2021 - 3:42:17 AM

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Weijie Lan, Catherine M.G.C. Renard, Benoit Jaillais, Alexandra Buergy, Alexandre Leca, et al.. Mid-infrared technique to forecast cooked puree properties from raw apples: A potential strategy towards sustainability and precision processing. Food Chemistry, Elsevier, 2021, 355, pp.129636. ⟨10.1016/j.foodchem.2021.129636⟩. ⟨hal-03250179⟩

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