2011
DOI: 10.1007/s11694-011-9116-6
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Effect of microwave heating on the near infrared spectra and on the prediction accuracy of chemical parameters in red grape homogenates

Abstract: This study reports the effect of microwaving on the chemical composition [pH, total soluble solids (TSS), dry matter (DM) and total anthocyanins extraction], and the visible (VIS) and (NIR) spectra of red grape homogenates. It was observed that microwaving red grape homogenates prior to analysis improved the NIR calibrations for total anthocyanins (SECV: 0.21-0.13 mg g -1 ) and TSS (SECV: 0.89-0.54°Brix), however no improvements in the NIR calibrations for DM were observed. Microwaving red grape samples prior … Show more

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