Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 97, Issue 8, Pages 2533-2540Publisher
WILEY
DOI: 10.1002/jsfa.8070
Keywords
computer vision-based image analysis; polyphenol oxidase; 5-hydroxymethylfurfural; fluorescent compounds; Maillard reaction
Funding
- National Natural Science Foundation of China [31671867]
Ask authors/readers for more resources
BACKGROUND: Computer vision-based image analysis systems are widely used in food processing to evaluate quality changes. They are able to objectively measure the surface colour of various products since, providing someobvious advantages with their objectivity and quantitative capabilities. In this study, a computer vision-based image analysis system was used to investigate the colour changes of apple slices dried by instant controlled pressure drop-assisted hot air drying (AD-DIC). RESULTS: The CIE L* value and polyphenol oxidase activity in apple slices decreased during the entire drying process, whereas other colour indexes, including CIE a*, b*,Delta E and C* values, increased. The browning ratio calculatedby image analysis increased during the drying process, and a sharp increment was observed for the DIC process. The change in 5-hydroxymethylfurfural (5-HMF) and fluorescent compounds ( FIC) showed the same trend with browning ratio due to Maillard reaction. Moreover, the concentrations of 5-HMF and FIC both had a good quadratic correlation (R-2 > 0.998) with the browning ratio. CONCLUSION: Browning ratiowas a reliable indicator of 5-HMF and FIC changes in apple slices during drying. The image analysis system could be used tomonitor colour changes, 5-HMF and FIC in dehydrated apple slices during the AD-DIC process. (C) 2016 Society of Chemical Industry
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available