期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 97, 期 8, 页码 2533-2540出版社
WILEY
DOI: 10.1002/jsfa.8070
关键词
computer vision-based image analysis; polyphenol oxidase; 5-hydroxymethylfurfural; fluorescent compounds; Maillard reaction
资金
- National Natural Science Foundation of China [31671867]
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
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