Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees - Archive ouverte HAL Access content directly
Journal Articles Journal of Food Engineering Year : 2022

Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees

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Abstract

Near-infrared (NIR), mid-infrared (MIR), Raman spectroscopy and hyperspectral imaging (HSI) were comprehensively compared for their capacity to evaluate the composition and texture characteristics of apple purees issued from a large variability (cultivar, fruit thinning, post-harvest mealy texture and processing). NIR, MIR and HSI techniques had a good ability to estimate puree composition such as soluble solids (RPD >2.5), titratable acidity (RPD >2.4) and dry matter (RPD >2.3). Raman spectroscopy was less accurate to determine puree biochemical (RPD <1.8) and textural parameters (RPD <1.4) than the other techniques. MIR was the best tool to identify aforementioned factors (>91.7% of correct classification) and satisfactory predict the puree average particle size (RPD = 2.9), viscosity (RPD ≥2.1) and viscoelasticity (RPD >2.3). Consequently, NIR, MIR and HSI should be prioritized as process analytical technologies to detect apple puree variability, and assess their texture and taste.
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Dates and versions

hal-03604054 , version 1 (09-09-2022)

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Weijie Lan, Vincent Baeten, Benoit Jaillais, Catherine Renard, Quentin Arnould, et al.. Comparison of near-infrared, mid-infrared, Raman spectroscopy and near-infrared hyperspectral imaging to determine chemical, structural and rheological properties of apple purees. Journal of Food Engineering, 2022, 323, pp.111002. ⟨10.1016/j.jfoodeng.2022.111002⟩. ⟨hal-03604054⟩
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