Luna Shrestha, R. Moscetti, S. Crichton, O. Hensel, B. Sturm
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引用次数: 5
Abstract
Organic dried apples are common snacks fulfilling functional as well as nutritional aspects. However, appearance of dried slices does not always satisfy consumer requirements, thus, improvements are needed. In this study, partial least squares (PLS) regression models were successfully developed to monitor changes in colour and moisture content in apple slices during the drying process over the Vis/NIR spectral range. The regression vector analysis results suggested that features at 580, 750 and 970 nm are better for predicting moisture content, while 580 and 680 nm allow to measure the (a*/b*) colour ratio. Keywords: Drying; Dried apple slices; Moisture content; Colour; PLSR modelling
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