Principal Component Analysis as an exploration tool for kinetic modeling of food quality: A case study of a dried apple cluster snack

Use of Decompression Instant Vacuum (DIC) Method into Vegetal Snack Production from Dehydrated Apple (cv. Reineta) and Pear (cv.Conferencia)

“…For an air dried process under 40ºC of temperature, a moisture content d" 8% is considered such as stable stage of snacks 11 . Other studies 12 remarked that moisture content between 1-2.5% is related to high level of microbiological stability for apple snacks production. In our study, the moisture contents were similar (final moisture content< 5%) than these previous studies in apple 1ºMoisture and water activity (Aw) 2 EEM: standard average error for n= 5samples per treatment.…”

“…Noorbakhsh et al, (2013) 11 demonstrated that bacterial stability depends on the dehydration process and with less than 0.35 of activity water (7% moisture content), dried apple slices (40ºC air drying temperature) remains stable refer to microbiological activity. Saavedra et al, (2013) 12 showed that apple snacks products during their storage keep stable between 18-35ºC if their water activity is close to 0.2-0.26 or moisture content is less than 4%.…”

Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce

“…According to MacGregor and Kourti (1995) and to Saavedra et al (2013), the contribution plot of the PCA provides information related to the influence of the process variables on the scores of the experimental observations. With the aim to analyze the impact of each quality attribute on the overall degradation phenomena of fresh cut-lettuce, Fig.…”

“…The Arrhenius equation fitted the estimated rate constants well with a correlation coefficient of 0.97. In addition, activation energy of 6.0 kJ/mol was estimated, according to the results of Saavedra et al (2013) who, in studying the shelf life of dried apple snacks, reported a value for Ea m of 6.544 kJ/mol. However, the log-logistic model yielded the best equation to describe the behavior of the multivariate rate constant, b m , as a function of storage temperature, showing a correlation coefficient of 0.99.…”

“…Despite the potential application of this method, it has been used only in a few practical situations, such as for concentrated tomato pastes (Pedro and Ferreira, 2006), for a dried apple snack (Saavedra et al, 2013) as well as for determining shelf life through near-infrared spectroscopy (Pedro and Ferreira, 2009). The MASLT method has never been used for fresh-cut produce for whose quality, more than for other food products, is rapidly affected by the contemporaneous changes of several attributes during storage; in addition, given that the shelf duration is usually limited to 1 or 2 weeks, an accurate estimation of its shelf life, although difficult to obtain, is of paramount importance.…”