Publicación: CHARACTERIZING THE VARIABILITY OF ENZYMATIC BROWNING IN FRESH -CUT APPLE SLICE
Fecha
2014
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Food and Bioprocess Technology
Resumen
BROWNING REACTION VARIABILITY IN APPLE SLICES WAS CHARACTERIZED USING A NEW PROCEDURE DENOMINATING THE DIFFERENTIAL PIXEL METHOD. USING THIS METHOD, A KINETIC RATE AND AN EMPIRICAL ORDER OF REACTION WERE DERIVED FOR EACH PIXEL IN AN IMAGE CORRESPONDING TO A SLICED APPLE SURFACE UNDERGOING BROWNING; EACH PIXEL IN THE IMAGE CAN BE SEEN AS A SMALL PORTION OF THE FRUIT. IN THE EXPERIMENTS, 40 SAMPLES OF FRESH-CUT APPLE SLICE WERE PUT ON A COMPUTER VISION SYSTEM AND IMAGES RECORDED OVER TIME AT A ROOM TEMPERATURE OF 5 °C. DATA WAS FITTED TO THE WEIBULLIAN MODEL KINETIC. RESULTS CONFIRMED STRONG HETEROGENEITY IN THE VALUES OF ENZYMATIC BROWNING KINETIC RATE ON THE APPLE SURFACE; THIS VARIABILITY WAS CHARACTERIZED AS A NORMAL LOGARITHMICAL DISTRIBUTION, WITH A MEAN RATE KINETIC VALUE OF THE ?0.0117?±?0.0036 UNITS OF L* DECAYED PER MINUTE. THE EMPIRICAL ORDER OF REACTION WAS DISTRIBUTED ON THE SURFACE FOLLOWING A NORMAL STATISTICAL DISTRIBUTION WITH A MEAN EQUAL TO 0.451?±?0.046. NO STATISTICAL DIFFERENCES WERE ESTABLISHED IN THE KINETIC RATE AND IN THE EMPIRICAL ORDER WHEN THE DIFFERENTIAL PIXEL METHOD WAS COMPARED WITH THE TRADITIONAL METHOD (WHERE A MEAN OF THE L* INTENSITY VALUE WAS USED).
