Comparative analysis of methods and model prediction performance evaluation for continuous online non-invasive quality assessment during drying of apples from two cultivars

Shrestha, Luna; Crichton, Stuart; Kulig, Boris; Kiesel, Bernadette; Hensel, Oliver; Sturm, Barbara

doi:10.1016/j.tsep.2019.100461

Cited by 19 publications

(30 citation statements)

References 48 publications

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“…The lower the air temperature, the longer the amount of drying time required and vice versa. These results are analogous to those observed by von Gersdorff et al (2017) for beef and by Shrestha et al (2020) for apples. Thus, this indicates that air temperature plays a significant role in the drying process.…”

Section: Drying Behavioursupporting

confidence: 92%

Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques

Raut

Saleh

Kirchhofer

et al. 2021

Food Bioprocess Technol

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The present work aims to improve the understanding of the effect of different drying strategies at varying temperatures on the dynamic drying behaviour and quality of organic products such as carrots using non-invasive measurement techniques. For this purpose, carrot slices of 3 mm thickness were dried under three different strategies namely air temperature controlled (A), product temperature controlled (P) and stepwise temperature controlled (S) at different temperatures (50 °C, 60 °C and 70 °C) to measure and analyse the changes in moisture content, colour, total carotenoid retention, water activity, rehydration ratio and specific energy consumption. From the investigation performed, it was incurred that the application of different drying strategies influences rather significantly both the product quality as well as the overall process efficiency. Modelling the drying curves deemed Page model to be a good fit for all the strategies with R2adj = 0.99 and RMSE = 0.01. The results also show that implementing strategy P not only led to shorter drying times but also led to higher total carotenoid retention within the samples (TCR = 0.59–0.73). Colour changes, however, were observed to be maximum with strategy P as compared to strategy A and strategy S. Furthermore, the use of a non-invasive measurement technique such as infrared camera proved to be reliable in order to detect the phase transition of the product during the drying process.

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Section: Drying Behavioursupporting

confidence: 92%

Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques

Raut

Saleh

Kirchhofer

et al. 2021

Food Bioprocess Technol

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“…Additionally, the Variable Importance in the Projection (VIP) was used to select the important wavelengths from the PLS models [31,47]. e VIP scores obtained by PLS regression can be used to select the most influential variables or predictors, x. e jth x-variable can be estimated by the following equation: 4…”

Section: Statistical Analysis Modelling Technique and Methodsmentioning

confidence: 99%

“…e minimization of the sum of the squares can, therefore, not be achieved with an ordinary linear regression in the vertical direction. erefore, statistical approaches such as method comparison are applied to calibrate and validate new methods by assessing repeatability, relative precision, robustness, and reproducibility of the new method [30,31].…”

Section: Introductionmentioning

confidence: 99%

Comparison between Hyperspectral Imaging and Chemical Analysis of Polyphenol Oxidase Activity on Fresh-Cut Apple Slices

Shrestha

Kulig

Moscetti

et al. 2020

Journal of Spectroscopy

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The assessment of the quality of fresh-cut apple slices is important for processing, storage, market value, and consumption. Determination of polyphenol oxidase activity (PPO) in apples is critical for controlling the quality of the final product (i.e., dried apples and juices). Hyperspectral imaging (HSI) is a nondestructive, noncontact, and rapid food quality assessment technique. It has the potential to detect physical and chemical quality attributes of foods such as PPO of apple. The aim of this study was to investigate the suitability of HSI in the visible and near-infrared (VIS-NIR) range for indirect assessment of PPO activity of fresh-cut apple slices. Apple slices of two cultivars (cv. Golden Delicious and Elstar) were used to build a robust detection algorithm, which is independent of cultivars and applied treatments. Partial least squares (PLS) regression using the 7-fold cross-validation method and method comparison analysis (Bland–Altman plot, Passing–Bablok regression, and Deming regression) were performed. The 95% confidence interval (CI) bands for the Bland–Altman analysis between the methods were −4.19 and 13.11, and the mean difference was 3.7e−12. The Passing–Bablok regression had a slope of 0.8 and an intercept of 7.6. The slope of the Deming regression was 0.8 within the CI bands of 0.56 and 1.10. These results show acceptable performance and no significant deviation from linearity. Hence, the results demonstrated the feasibility of HSI as an indirect alternative to the standard chemical analysis of PPO enzyme activity.

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“…Despite having access to some resources for food production and producing enough staples, small-scale farmers in rural areas remain the most food-insecure and undernourished in the world [4]. Additionally, with increasing urbanisation and growing incomes for urban dwellers, particularly in developing countries, the demand for conveniently available healthy foods, particularly processed fruits, vegetables and tubers is projected to increase [5,6].…”

Section: Introductionmentioning

confidence: 99%

“…As a consequence, changes in the properties of the product and process settings may go unnoticed, which results in loss of quality and ultimately negatively influences acceptability by consumers. Moreover, sample processing using laboratory methods is often destructive, and therefore, the samples are discarded after the tests [5]. Nonetheless, the optimal performance of any monitoring and control system is highly dependent on the quality and timeliness of such measurements [20].…”

Section: Introductionmentioning

confidence: 99%

Vis-NIR Hyperspectral Imaging for Online Quality Evaluation during Food Processing: A Case Study of Hot Air Drying of Purple-Speckled Cocoyam (Colocasia esculenta (L.) Schott)

et al. 2021

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In this study, hyperspectral imaging (HSI) and chemometrics were implemented to develop prediction models for moisture, colour, chemical and structural attributes of purple-speckled cocoyam slices subjected to hot-air drying. Since HSI systems are costly and computationally demanding, the selection of a narrow band of wavelengths can enable the utilisation of simpler multispectral systems. In this study, 19 optimal wavelengths in the spectral range 400–1700 nm were selected using PLS-BETA and PLS-VIP feature selection methods. Prediction models for the studied quality attributes were developed from the 19 wavelengths. Excellent prediction performance (RMSEP < 2.0, r2P > 0.90, RPDP > 3.5) was obtained for MC, RR, VS and aw. Good prediction performance (RMSEP < 8.0, r2P = 0.70–0.90, RPDP > 2.0) was obtained for PC, BI, CIELAB b*, chroma, TFC, TAA and hue angle. Additionally, PPA and WI were also predicted successfully. An assessment of the agreement between predictions from the non-invasive hyperspectral imaging technique and experimental results from the routine laboratory methods established the potential of the HSI technique to replace or be used interchangeably with laboratory measurements. Additionally, a comparison of full-spectrum model results and the reduced models demonstrated the potential replacement of HSI with simpler imaging systems.

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Comparative analysis of methods and model prediction performance evaluation for continuous online non-invasive quality assessment during drying of apples from two cultivars

Cited by 19 publications

References 48 publications

Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques

Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques

Comparison between Hyperspectral Imaging and Chemical Analysis of Polyphenol Oxidase Activity on Fresh-Cut Apple Slices

Vis-NIR Hyperspectral Imaging for Online Quality Evaluation during Food Processing: A Case Study of Hot Air Drying of Purple-Speckled Cocoyam (Colocasia esculenta (L.) Schott)

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