College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China..
INRAE, Avignon University, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France..
Food Chem. 2024 Dec 15;461:140935. doi: 10.1016/j.foodchem.2024.140935. Epub 2024 Aug 21.
This work explored the optical absorption (μ) and reduced scattering (μ') properties at 400-1050 nm (Vis-NIR) and 900-1650 nm (SWIR) of apple puree at different heating times to evaluate their changes in composition and structure. The optical absorption and scattering coefficients of μ and μ' decreased with increasing heating time. The specific μ' coefficients at 432 nm, 455 nm, 1183 nm and 1304 nm were related to particle structural changes. The partial least squares regression (PLSR) models based on μ' coefficients in the combined Vis-NIR and SWIR regions provided satisfactory estimations of puree particle area (R = 0.90) and particle perimeter (R = 0.85), whereas the μ' coefficients in the Vis-NIR region predicted puree viscosity (R = 0.83), elasticity modulus (R = 0.81) and viscous modulus (R = 0.78). Consequently, optical properties can be a potential tool to determine structural and rheological changes of apple puree.
本研究旨在探索不同加热时间下的苹果泥在 400-1050nm（可见近红外）和 900-1650nm（短波近红外）下的光学吸收（μ）和散射（μ'）特性，以评估其组成和结构的变化。随着加热时间的增加，μ和μ'的光学吸收和散射系数降低。432nm、455nm、1183nm 和 1304nm 处的特定 μ'系数与颗粒结构变化有关。基于组合可见近红外和短波近红外区域的 μ'系数的偏最小二乘回归（PLSR）模型，对泥状颗粒面积（R=0.90）和颗粒周长（R=0.85）提供了令人满意的估计，而可见近红外区域的 μ'系数预测了泥状的黏度（R=0.83）、弹性模量（R=0.81）和黏性模量（R=0.78）。因此，光学性质可能是一种确定苹果泥结构和流变变化的潜在工具。
