Characterizing the Variability of Enzymatic Browning in Fresh-Cut Apple Slices

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dc.contributor.authorQuevedo, Roberto
dc.contributor.authorValencia, Emir
dc.contributor.authorLopez, Patricia
dc.contributor.authorGunckel, Erna
dc.contributor.authorPedreschi, Franco
dc.contributor.authorBastias, Jos
dc.date.accessioned2025-01-23T21:46:08Z
dc.date.available2025-01-23T21:46:08Z
dc.date.issued2014
dc.description.abstractBrowning 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 A degrees 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 A +/- 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 A +/- 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).
dc.description.funderproject FONDECYT-Chile
dc.fuente.origenWOS
dc.identifier.doi10.1007/s11947-013-1226-1
dc.identifier.eissn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttps://doi.org/10.1007/s11947-013-1226-1
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/101722
dc.identifier.wosidWOS:000334182800029
dc.issue.numero5
dc.language.isoen
dc.pagina.final1532
dc.pagina.inicio1526
dc.revistaFood and bioprocess technology
dc.rightsacceso restringido
dc.subjectBrowning
dc.subjectApple
dc.subjectImage analysis
dc.subjectKinetic
dc.titleCharacterizing the Variability of Enzymatic Browning in Fresh-Cut Apple Slices
dc.typeartículo
dc.volumen7
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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