Determination of soluble solids content in apple products by terahertz time-domain spectroscopy

Hao, Guohui; Liu, Jianjun; Hong, Zhi

doi:10.1117/12.900671

Cited by 4 publications

(3 citation statements)

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“…During physico-chemical analysis of the mass fraction of dry substances was determined by the refractometric method [8]; moisture content -by the accelerated method of Chizhova [22]; the content of organic acids was determined by alkali titration (in terms of malic acid) [10]; sugar content -using the permanganate method [11]; the content of mineral impurities (ash) -the irrigation of a batch weight [12]; the content of pectin substancesusing calcium pectate [13]; vitamin C content is potentiated by titration of 2,6dichlorophenolindophenol [14].…”

Section: Methods and Research Facilitiesmentioning

confidence: 99%

Influence of differential heat treatment on foodstuffs with apples obtained by the convection-thermoradiation method of drying

Стрельченко¹,

Dubkovetskyi²,

Malezhyk³

2019

Ukr. food j.

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Introduction. The influence of differential heat treatment on products from apples with different sugar content in semi-finished products is considered. Materials and methods. Material for drying elect apples varieties «Golden Delicious». Samples of dried apples, snack and candied fruits were analyzed by organoleptic, physico-chemical and differential-thermal effects. The prepared semi-finished products were dried by the convective-thermoradiationаl method at a coolant temperature of 60 °C, a coolant movement speed of 5.5 m/s, a specific load of 8.8 kg/m 2 , an exposure value of thermal radiation heating elements of 8 kW/m 2 , and an external heating element power of 2.5 kW/m 2. The results and discussions. Based on the drying curves, the rate of moisture removal occurred in direct proportion to the increase in the concentration of sugar in the products. Drying time of products depends on the content of dry substances (DM) in semi-finished products: which were 12% for dried apples, 18.2% for snack and 72% for candied fruits. Energy costs for dried apples, snack and candied fruits are respectively 5.9; 7.55; 19.8 kW in kg of raw materials and 1.93; 1.99; 26.0 MJ/kg of evaporated moisture. The dependence is observed, the greater the concentration of sugar in the semi-finished product, the longer it takes to remove moisture from the material. In the presented derivatograms, when apples were heated in the T1 = 108 °C region, a mass loss of Δm = 13.0% was observed, which was accompanied by an endothermic peak on the DTA dependence. This mass loss is due to evaporation of moisture. When the temperature increased to T2 = 140 °C, destruction began to occur in the sample. When the snack was heated at T1 = 108 °C, the mass was lost by Δm = 14.5%, which was accompanied by an endothermic peak on the DTA dependence. As the temperature rises to T2 = 131 o С, destruction begins to occur in the sample. Heating the candied fruit at T1 = 109 °C resulted in a weight loss of Δm = 14.8% with an endothermic peak on the DTA dependence. As the temperature rises to T2 = 125 o C, destruction begins to occur in the sample. Conclusions. Based on the derivatogram (T, TG, DTG, and DTA time dependencies), the prediction factor (k0) was calculated for dried apples, snack and candied fruits to be 55; 61; 70 and also activation energy (E) for dried apples, snacks and candied fruits, respectively, 186; 203 and 236 kJ/mol.

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Section: Methods and Research Facilitiesmentioning

confidence: 99%

Influence of differential heat treatment on foodstuffs with apples obtained by the convection-thermoradiation method of drying

Стрельченко¹,

Dubkovetskyi²,

Malezhyk³

2019

Ukr. food j.

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“…Hao et al (64) reported the use of a THz-TDS transmission spectroscopy technique for quantitative analysis of the SSC in apple products. A quartz cuvette was used for the liquid sample to minimize the effect of water's strong absorption in the terahertz region.…”

Section: Applicationsmentioning

confidence: 99%

The Detection of Agricultural Products and Food Using Terahertz Spectroscopy: A Review

Qin

Ying

Xie

2013

Applied Spectroscopy Reviews

129

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Demand for high levels of quality and safety in agricultural products and food requires appropriate analytical techniques for analysis both during and after production. Desirable techniques should be quick, easy, and safe to use; require minimal or no sample preparation; avoid sample destruction; and be accurate. In this study, the recent technical applications of terahertz spectroscopy to identify and classify, qualitatively and quantitatively analyze, evaluate, and safely control agricultural products and food are reviewed. The challenges and future outlook of terahertz spectroscopy are discussed.

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“…The absorption coefficient of the sample to the electromagnetic waves indicates the interacts of waves and biological tissue, and this can be applied to characterize the constituents in the fruits including MC and Soluble Solids Content (SSC). In [18], quantification of the SSC in apples was determined by utilizing terahertz Time-Domain Transmission Spectroscopy (THz-TDTS) technology. In [19], the SSC was quantitatively predicted by investigating NIR spectroscopic techniques.…”

Section: Introductionmentioning

confidence: 99%

Terahertz Sensing for Fruit Spoilage Monitoring

Ren

Zahid

Alomainy

et al. 2019

2019 Second International Workshop on Mobile Terahertz Systems (IWMTS)

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A novel method was presented in this paper to obtain the absorption coefficient of pear and apple slices based on the scattering parameters, which were measured by employing Vector Network Analyzer (VNA) extended into the Terahertz (THz) frequency range of 0.75 THz to 1.1 THz with Swissto 12 waveguide systems. The results show the significant difference of absorption coefficient and transmission response between pear and apple slices when the Moisture Content (MC) value is less than 50% with the passing days. The comparison results display that the decreasing ratio of the absorption with the MC in apple slice is nearly three times faster than that in pear slice due to the different characteristics of the internal constituents and texture structures in the THz region. The application presented in this paper can be applied to detect the chemical characteristics and the signatures of inner compositions for quality control in fruits.

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Determination of soluble solids content in apple products by terahertz time-domain spectroscopy

Cited by 4 publications

References 0 publications

Influence of differential heat treatment on foodstuffs with apples obtained by the convection-thermoradiation method of drying

Influence of differential heat treatment on foodstuffs with apples obtained by the convection-thermoradiation method of drying

The Detection of Agricultural Products and Food Using Terahertz Spectroscopy: A Review

Terahertz Sensing for Fruit Spoilage Monitoring

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