| Full text | |
| Author(s): |
Netto, Jose Marcelino S.
;
Honorato, Fernanda A.
;
Azoubel, Patricia M.
;
Kurozawa, Louise E.
;
Barbin, Douglas F.
Total Authors: 5
|
| Document type: | Journal article |
| Source: | LWT-FOOD SCIENCE AND TECHNOLOGY; v. 143, p. 8-pg., 2021-02-24. |
| Abstract | |
The evaluation of the melon drying process under different pretreatments using hyperspectral images in near infrared (HSI-NIR) is presented as a quick and non-destructive means. Hyperspectral images of melon slices (3.0 cm x 3.0 cm x 0.3 cm) were obtained for different drying times. Principal Component Analysis applied to the images of cross sections of the dried samples without pre-treatment indicated that the water evaporation occurred unidirectionally. PLS models were generated for each drying pretreatment condition according to the moisture content based on their respective reference values. Prediction errors (RMSEP) obtained for these models were 3.79; 3.69; 3.24 and 2.98% moisture content under the following conditions, respectively: no pretreatment, ultrasound, vacuum, and the combination of vacuum and ultrasound. Chemical maps reveal that the use of vacuum and the combination of vacuum and ultrasound result in uniform drying, corroborating the results obtained by the drying kinetic curve, indicating that these pretreatments facilitate water diffusion in the samples. (AU) | |
| FAPESP's process: | 15/24351-2 - Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products |
| Grantee: | Douglas Fernandes Barbin |
| Support Opportunities: | Research Grants - Young Investigators Grants |