The firmness of stored tomatoes (cv. Tradiro). 1. Kinetic and near infrared models to describe firmness and moisture loss

Journal of Food Engineering

Volumn 77, Issue 3, 2006, Pages 575-584

  Van Dijk, C ^a   Boeriu, C ^a   Peter, F ^a   Stolle Smits, T ^a   Tijskens, L M M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Firmness; Modelling; Moisture loss; Near infrared spectroscopy; Tomato

Indexed keywords

DIFFERENTIAL EQUATIONS; FOOD STORAGE; INFRARED SPECTROSCOPY; MATHEMATICAL MODELS; MOISTURE; REACTION KINETICS; REGRESSION ANALYSIS; SPECTRUM ANALYSIS; THERMAL EFFECTS;

MOISTURE LOSS; NEAR INFRARED SPECTRA; STORED TOMATOES; TEMPERATURE DEPENDENT FIRMNESS;

FRUITS;

FOOD STORAGE; INFRARED SPECTRA; LOW TEMPERATURE; MOISTURE CONTENT; REACTION KINETICS; REGRESSION ANALYSIS; TOMATOES;

LYCOPERSICON ESCULENTUM;

EID: 33745216045     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.07.029     Document Type: Article

References (20)

1. Geladi P., and Kowalski B.R. Partial least squares regression: a tutorial. Analytica Chimica Acta 185 (1986) 1-17
2. Hadfield K.A., and Bennett A.B. Polygalacturonases: many genes in search of a function. Plant Physiology 117 (1998) 337-343
3. Johnson R.A., and Wichern D.W. Principal component analysis, projection persuit and graphical procedures. Applied multivariate statistical analysis (1992), Prentice Hall, New York 356-395
4. Kramer A., and Twigg B.A. Quality control for the food industry (1970), AVI Pub. Co, Westport
5. Murate N., and Los D.A. Membrane fluidity and temperature perception. Plant Physiology 115 (1997) 875-879
6. OECD (1988). International standardisation of fruit and vegetables. Tomatoes.
7. Polderdijk J.J., Tijskens L.M.M., Robbers J.E., and Van der Valk H.C.P.M. Predictive model of keeping quality of tomatoes. Postharvest Biology and Technology 2 (1993) 179-185
8. Raison J.K. Phase transitions in liposomes formed from the polar lipids of mitochondria from chilling-sensitive plants. Plant Physiology 81 (1986) 807-811
9. Ross G.J.S. Nonlinear estimation (1990), Springer Verlag, New York
10. Rushdi M., and Moroi Y. Evaporation rate measurements of water and liquid 1-alkonols across air-liquid interface using thermographimetry. Bulletin of the Chemical Society Japan 76 (2003) 919-926
11. Sharom M.S., Willemot C., and Thompson J.E. Chilling injury induced lipid phase changes in membranes of tomato fruit. Plant Physiology 105 (1994) 305-308
12. Sloof M. Problem decomposition. In: Tijskens L.M.M., Hertog M.L.A.T.M., and Nicolai{dotless}̈ B.M. (Eds). Food process modelling (2001), Woodhead Publishing, Cambridge, UK 19-34
13. Steenkamp, J. B. E. M. (1989). Product quality: an investigation into the concept and how it is perceived by consumers. Ph.D. Thesis, Agricultural University Wageningen, The Netherlands.
14. Stolle-Smits T., Beekhuizen J.G., Kok M.T.C., Pijnenburg M., Recourt K., Derksen J.W.M., et al. Changes in cell wall polysaccharides of green bean pods during development. Plant Physiology 121 (1999) 363-372
15. Tijskens, L. M. M. (1994). Modelling colour of tomatoes. Advantage of multiple nonlinear regression. In Proceedings COST94 workshop post-harvest treatment of fruit and vegetables (pp. 175-185), 14-15 September, Leuven, Belgium.
16. Tijskens, L. M. M., Hertog, M. L. A. T. M., & Van Dijk, C. (1997). Generic modelling and practical applications. In B. M. Nicolaï, B. M., & J. De Baerdemaeker (Eds.), Food quality modelling (pp. 145 - 151). Cost Action 915.
17. Tijskens, L. M. M., Hertog, M. L. A. T. M., Van Dijk, C. (1999). GESSI: a generic enzyme system for stimulation and inactivation during storage and processing. In: M. Hägg, R. Ahvenainen, A.M. Evers, K. Tiilikkala (Eds.), Proceedings Second International Conference AGRI-FOOD QUALITY II (pp. 81-86), 22-25 April 1998, Turku, Finland.
18. Van Dijk, C., Boeriu, C., Stolle-Smits, T., Tijskens, L. M. M. (in press). The firmness of stored tomatoes (cv. Tradiro). 2. Kinetic and near infrared models to describe pectin degrading enzymes and firmness loss. Journal of Food Engineering, doi:10.1016/j.jfoodeng.2005.07.017.
19. Van Dijk C., and Tijskens L.M.M. Mathematical modeling of enzymatic reactions as related to texture after storage and mild preheat treatment. In: Alzamora S.M., Tapia M.S., and Lopez-Malo A. (Eds). Minimally processed fruits and vegetables (2000), Aspen Publishers, Maryland, USA 127-152
20. Wang C.I., Boyan B.D., and Eanes E.D. In: Wang C.Y. (Ed). Chilling injury of horticultural crops (1990), CRC Press