Evaluation of organoleptic and texture properties of dried apples by hybrid electronic tongue

Sensors and Actuators, B: Chemical

Volumn 187, Issue , 2013, Pages 234-240

  Kutyła Olesiuk, Anna ^a   Nowacka, Małgorzata ^b   Wesoły, Małgorzata ^a   Ciosek, Patrycja ^a  

^a WARSAW UNIVERSITY OF TECHNOLOGY   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Dried apples; Hybrid electronic tongue; Organoleptic analysis; PLS DA

Indexed keywords

FOOD PROCESSING; FRUITS; MEAN SQUARE ERROR; THERMAL PROCESSING (FOODS);

CHEMOMETRIC TECHNIQUES; CLASSIFICATION ABILITY; DETERMINATION COEFFICIENTS; DRIED APPLES; ORGANOLEPTIC ANALYSIS; PLS-DA; QUALITATIVE AND QUANTITATIVE ANALYSIS; ROOT MEAN SQUARED ERRORS;

ELECTRONIC TONGUES;

EID: 84885483679     PISSN: 09254005     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.snb.2012.10.133     Document Type: Article

References (41)

1. S.K. Chou, K.J. Chua, New hybrid drying technologies for heat sensitive foodstuffs, Trends In Food Science & Technology 12 (2001) 359-369. (Pubitemid 34749782)
2. H. Vega-Mercado, M.M. Angora-Nieto, G.V. Bartosa-Cánovas, Advanced in dehydration of food, Journal of Food Engineering 49 (2001) 271-289.
3. P.P. Lewicki, Design of hot airdrying forbetter foods, Trends In Food Science & Technology 17 (2006) 153-163.
4. Y. Deng, Y. Zhao, Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji), LWT - Food Science and Technology 41 (2008) 1575-1585.
5. K.J. Chua, S.K. Chou, Low-cost drying methods for developing countries, Trends In Food Science & Technology 14 (2003) 519-528. (Pubitemid 37399476)
6. C. Ratti, A.S. Mujumdar, Drying of fruit, in: D.M. Barrett, L. Somogyi, H. Ramaswamy (Eds.), Processing Fruit, CRC Press, New York, 2005 (Chapter 7).
7. D. Witrowa-Rajchert, M. Rzaca, Effect of drying method on the microstructure and physical properties of dried apples, Drying Technology 27 (2009)903-909.
8. M. Maskan, Kinetics of colour change of kiwifruits during hot air and microwave drying, Journal of Food Engineering 48 (2001) 169-175. (Pubitemid 33646446)
9. G.P. Sharma, S. Prasad, Drying of garlic (Pallium sativum) cloves by microwavehot air combination, Journal of Food Engineering 50 (2001) 99-105. (Pubitemid 32922986)
10. W. Kalt, Effect of production and processing factors on major fruit and vegetable antioxidants, Journal of Food Engineering 70 (2005) 11-19.
11. R. Vadivambal, D.S. Jayas, Changes in quality of microwave-treated agricultural products - a review, Journal of Biosystems Engineering 98 (2007) 1-16. (Pubitemid 47371220)
12. J. Wilska-Jeszka, Food colorants, in: Z.E. Sikorski (Ed.), Chemicaland Functional Properties of Food Componants, CRC Press, Boca Raton, 2007, pp. 245-274.
13. G. Sumnu, E. Turabi, M. Oztop, Drying of carrots in microwave and halogen lamp-microwave combination movens, LWT - Food Science and Technology 38 (2005)549-553. (Pubitemid 40359333)
14. K. Krishnamurth, H.K. Khurana, S. Jun, J. Irudayaraj, A. Demirci, Infrared heating in food processing: an overview, Comprehensive Reviews in Food Science and Food Safety 7 (2008) 2-13. (Pubitemid 351176983)
15. M. Maskan, Microwave/air and microwave finish drying of banana, Journal of Food Engineering 44 (2000) 71-78. (Pubitemid 30564128)
16. J. Varith, P. Dijkanarukkul, A. Achariyaviriya, S. Achariyaviriya, Combined microwave-hot air drying of peeled longan, Journal of Food Engineering 81 (2007)459-468. (Pubitemid 46227657)
17. P.P. Lewicki, E. Jakubczyk, Effect of hot air temperature on mechanical properties of dried apples, Journal of Food Engineering 64 (2004)307-314.
18. T. Labuza, K. Roe, C. Payne, F. Panda, T.J. Labuza, P.S. Labuza, L. Krusch, in: M. Silva, S. Rocha (Eds.), Storage Stability of Dry Food Systems: Influence of State Changes During Drying and Storage Drying 2004, Ourograf Grafica Campinas, Sao Paulo, 2004, pp. 48-68.
19. P. Ciosek, W. Wróblewski, Sensor arrays for liquid sensing - electronic tongue systems, The Analyst 132 (2007) 963-978. (Pubitemid 47479679)
20. K. Toko, Taste sensor with global selectivity, Materials Science and Engineering 4 (1996) 69-82. (Pubitemid 126381987)
21. P. Ciosek, W. Wróblewski, Potentiometric electronic tongues for foodstuff and biosample recognition - an overview, Sensors 11 (2011) 4688-4701.
22. A. Gutes, F. Cespendes, M. del Valle, Electronic tongues in flow analysis, Analytica Chimica Acta 600 (2007) 90-96. (Pubitemid 47445433)
23. A. Rudnitskaya, A. Ehlert, A. Legin, Y. Vlasov, S. Buttgenbach, Multisensorsystem on the basis of an array of non-specific chemical sensors and artificial neural networks for determination of inorganic pollutants in a model groundwater, Talanta 55 (2001) 425-431. (Pubitemid 32756734)
24. A. Kutyła-Olesiuk, M. Zaborowski, P. Prokaryn, P. Ciosek, Monitoring of beer fermentation based on hybrid electronic tongue, Bioelectrochemistry 87 (2012) 104-113.
25. P. Ciosek, K.W. Brudzewski, Wróblewski Milk classification by means of an electronic tongue and support vector machine neural network, Measurement Science and Technology 17 (2006) 1379-1384. (Pubitemid 43787556)
26. P. Ciosek, I. Grabowska, Z. Brzózka, W. Wróblewski, Analysis of dialysate fluids with the use of a potentiometric electronic tongue, Microchimica Acta 163 (2008)139-145.
27. M. Janczyk, A. Kutyła, K. Sollohub, H. Wosicka, K. Cal, P. Ciosek, Electronic tongue for the detection of taste-masking microencapsulation of active pharmaceutical substances, Bioelectrochemistry 80 (2010) 94-98.
28. F. Winquist, S. Holmin, C. Krantz-Rulcker, P. Wide, I. Lundstrom, A hybrid electronic tongue, Analytica Chimica Acta 406 (2000) 147-157. (Pubitemid 30060399)
29. A. Legin, A. Rudnitskaya, Y. Vlasov, C. Di Natale, F. Davide, A. D'Amico, Tasting of beverages using an electronic tongue, Sensors and Actuators B: Chemical 44 (1997)291-296. (Pubitemid 127437386)
30. R. Labrador, J. Soto, R. Martínez-Manez, L. Gil, An electronic tongue for qualitative and quantitative analyses of anions in natural waters, Journal of Applied Electrochemistry 39 (2008) 2505-2511.
31. P. Ciosek, E. Augustyniak, W. Wróblewski, Polymeric membrane ion-selective and cross-sensitive electrode-based electronic tongue for qualitative analysis of beverages, The Analyst 129 (2004) 639-644. (Pubitemid 38961996)
32. Z. Kovács, L. Sipos, D. Szöllõsi, Z. Kókai, G. Székely, A. Fekete, Electronic tongue and sensory evaluation for sensing apple juice taste attributes, Sensor Letters 9(2011)1273-1281.
33. A. Rudnitskaya, A. Legin, S. Makarychev-Mikhailov, O. Goryacheva, Y. Vlasov, Quality monitoring of fruit juices using an electronic tongue, Analytical Sciences 17 (Suppl.) (2001) i309-i312.
34. A. Rudnitskaya, D. Kirsanov, A. Legin, K. Beullens, J. Lammertyn, B.M. Nicoläi, J. Irudayaraj, Analysis of apples varieties - comparison of electronic tongue with different analytical techniques, Sensors and Actuators B: Chemical 116 (2006) 23-28. (Pubitemid 43766129)
35. E. Witkowska, A. Buczkowska, A. Zamojska, K.W. Szewczyk, P. Ciosek, Monitoring of periodic anaerobic digestion with flow-through array of miniaturized ion-selective electrodes, Bioelectrochemistry 80 (2010) 87-93.
36. J. Markiewicz, J. Taff, B. Wysocki, W. Wróblewski, Modular flow-through cell of the ion-selective electrode for water quality monitoring, Date of application: 21.07.2008 P384364.
37. G. Mazza, Health aspects of natural colors, in: G.J. Lauro, F.J. Francis (Eds.), Natural Colors, Marcel Dekker, Inc., New York, 2000, pp. 289-314.
38. D. Nowak, P.P. Lewicki, Infrared drying of apple slices, Innovative Food Science and Emerging Technologies 5 (2004)353-360. (Pubitemid 39256199)
39. I.G. Mandala, E.F. Anagrostaras, CK. Oikonmou, Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics, Journal of Food Engineering 69 (2005)307-316. (Pubitemid 40308612)
40. N. Leeratanarak, S. Devahastin, N. Chiewchan, Drying kinetics and quality of potato chips undergoing different drying technics, Journal of Food Engineering 77 (2006)635-643.
41. S. Timoumi, D. Mihoubi, F. Zagrouba, Schrinkage, vitamin C degradation and aroma losses during infra-red drying of apple slices, LWT - Food Science and Technology 40 (2007) 1648-1654. (Pubitemid 46992674)