Analysis of Soft Drinks and Fruit Juices

Orange peel was dried applying three different processes: convective drying, microwave drying, and freeze-drying. Some physicochemical properties (moisture content, water activity, and color parameters) and phytochemical characteristics (total phenolic compounds and total antioxidant activity) were assessed in fresh and dried samples. Four kinetic models were tested aiming for convenient modeling of the

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“…Color maybe also defined by Hue angle: red at 0°, yellow at 90°, green at 180°, and blue at 270° (Hammond, 2007).

sans-serifHue sans-serifangle (() °) = \tan^{- 1} ((), b^{*} / a^{*})

…”

Section: Methodsmentioning

confidence: 99%

“…Color maybe also defined by Hue angle: red at 0 , yellow at 90 , green at 180 , and blue at 270 (Hammond, 2007).…”

Section: Color Parametersmentioning

confidence: 99%

Assessment of the impact of drying processes on orange peel quality characteristics

Phuon

Ramos

Brandão

et al. 2021

J Food Process Engineering

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“…The a* and b* values were used to calculate hue angle [h ° = arctan (b*/a*)] and chroma values (C = (a* 2 + b* 2 ) 0.5 ) [21]. L is defined as lightness (luminosity) within the range of 0-100 (0: black, 100: white) [22]; h ° (Hue angle) is defined as what the color is (red at 0 °, yellow at 90 °, green at 180 °, blue at 270 °); C* (Chroma) is defined as the intensity or depth of color [23]. The higher the C* values, the higher the color density of the samples perceived [24].…”

Section: Peel Colormentioning

confidence: 99%

Quality of Different Papaya Cultivars Grown in the Greenhouse throughout the Year in Subtropical Regions

Gunes

Öziyci

Gübbük

2021

Food Science and Engineering

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Harvest time is one of the factors affecting postharvest fruit quality. Under the subtropical condition, greenhouse cultivation allows a year-round harvest. However, the crop should meet the quality and the marketing criteria for overall customer satisfaction. This study aims to determine the impact of the harvest season on the quality characteristics of papaya fruit. For this purpose, two different cultivars (Sel-42 and Tainung) were grown in the greenhouse and harvested in the winter, the summer, the spring, and the autumn of two years. Sampling was carried out at the same visual maturity stage at each season. The two cultivars had soft fruit flesh almost throughout the year, although the fruit harvested in the winter had a better visual appeal in terms of color. Both fruit cultivars harvested in the autumn had higher soluble solids and lower acidity. The highest concentrations of total phenolic content and L-ascorbic acid were observed in the spring and summer season harvested fruits although there was no significant difference between those (P > 0.05). It was concluded that the growth in the greenhouse minimizes the harvest season effects on papaya fruit quality. Thus, greenhouse cultivation is recommended for a higher quality product, especially in a subtropical climate.

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“…As food and beverage production becomes more global with hightech manufacturing, the demand for analytical methods is also increasing. On one side, government regulations con cerning food additives require a large variety of precise chemi cal analyses; chromatographic methods are the most widely applied (9). On the other side, because the ultimate goal is to satisfy the consumer, adaptation to human taste is extremely important.…”

Section: What Are Taste Sensors Needed For?mentioning

confidence: 99%

Smart Taste Sensors

Citterio¹,

Suzuki²

2008

Anal. Chem.

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T aste and smell are the two human senses that are chemical in nature, whereas hearing, touch, and sight are senses of a physical nature that have been partially replicated with sensors, such as microphones, thermometers, and CCDs. Taste and smell, however, have not been as successfully replicated with sensors, probably because of the complexity of the human system. Nevertheless, many attempts have been made to mimic the overall functionality of human taste, although not its structure and appearance. The goal is to try to transform a large number of chemical signals into a characteristic known as taste (1).In this article, we will discuss some approaches to artificial taste sensors and the philosophies behind them. We want to look at the role that taste sensors might play in the future for the food and beverage industry and for consumers. The purpose of this article is not to provide a general review (which can be found in Refs. 2-4). The terms "taste sensor" and "electronic tongue" are used here as synonyms to describe chemical sensor arrays com bined with a computerized data processing system for measure ments in liquid samples. However, the term "taste sensor" will also be defined more narrowly to mean a sensor array used to tar get the analysis of drinks and foodstuffs in terms of their taste.

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Analysis of Soft Drinks and Fruit Juices

Cited by 4 publications

References 25 publications

Assessment of the impact of drying processes on orange peel quality characteristics

Assessment of the impact of drying processes on orange peel quality characteristics

Quality of Different Papaya Cultivars Grown in the Greenhouse throughout the Year in Subtropical Regions

Smart Taste Sensors

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