پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 161 |
| تعداد شمارهها | 6,477 |
| تعداد مقالات | 70,011 |
| تعداد مشاهده مقاله | 122,909,082 |
| تعداد دریافت فایل اصل مقاله | 96,120,454 |
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 9، دوره 2، شماره 2، اسفند 2019، صفحه 139-146 اصل مقاله (826.89 K) | ||
| نوع مقاله: Original research | ||
| نویسندگان | ||
| Mehdi Saberi1؛ Aman Mohammad Ziaiifar* 1؛ Mahdi Kashaninejad1؛ Mehran Aalami2؛ Habib Ollah Mirzaei1؛ Khalil Ghorbani3؛ Sara Aghajanzadeh1 | ||
| 1Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran | ||
| 2Department of food science and technology, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran | ||
| 3Department of Water Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran | ||
| چکیده | ||
| Thermal pasteurization is known as the most common method in food processing. In this study, the effectiveness of come up time on inactivation of heat resistance isoform of polyphenol oxidase (PPO), as a pasteurization index, was investigated during heating of the quince puree in a water bath at 60 to 90 . M5 decision tree, a novel statistical method, was applied to understand the simple relationship between the treatment conditions (time and temperature) and changes in physicochemical properties of the puree. Browning index and the total color difference increased as a result of PPO inactivation and ascorbic acid degradation. Based on the results of the M5 decision tree models and sensitivity analysis it showed temperature was a more leading factor in the changes of the puree quality. | ||
| کلیدواژهها | ||
| Quince puree؛ Thermal treatment؛ Physicochemical properties؛ M5 decision tree؛ Sensitivity analysis | ||
| مراجع | ||
|
Aghajanzadeh, S., Kashaninejad, M., & Ziaiifar, A. M. (2016). Effect of infrared heating on degradation kinetics of key lime juice physicochemical properties. Innovative Food Science & Emerging Technologies, 38, 139–148.
Aghajanzadeh, S., Ziaiifar, A. M., Kashaninejad, M., Maghsoudlou, Y., & Esmailzadeh, E. (2016). Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice. Journal of Food Engineering, 185, 72–77.
Akbari, H., & Ebrahimpour, H. (2014). Interaction between potassium permanganate and heat treatment on quality and storability of Isfahan quince fruit (Cydonia oblonga Mill.). Indian Journal of Fundamental and Applied Life Sciences, 4(3), 2231–6345.
AOAC (2012) Association of Official Analytical Chemists. Official methods of analysis of the Association of Official Analytical Chemists, Washington DC.
Avila, I., & Silva, C. L. M. (1999). Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, 39(2), 161–166.
Bai, J., Gao, Z., Xiao, H., Wang, X., & Zhang, Q. (2013). Polyphenol oxidase inactivation and vitamin C degradation kinetics of F uji apple quarters by high humidity air impingement blanching. International Journal of Food Science & Technology, 48(6), 1135–1141.
Ball, C. O. (1923). Thermal process time for canned food. National research council of the National academy of sciences,Washington DC
Burdurlu, H. S., Koca, N., & Karadeniz, F. (2006). Degradation of vitamin C in citrus juice concentrates during storage. Journal of Food Engineering, 74(2), 211–216.
Chen, L., Ingham, B. H., & Ingham, S. C. (2004). Polyphenol oxidase activity as a potential intrinsic index of adequate thermal pasteurization of apple cider. Journal of Food Protection, 67(5), 908–914.
Chutintrasri, B., & Noomhorm, A. (2006). Thermal inactivation of polyphenoloxidase in pineapple puree. LWT-Food Science and Technology, 39(5), 492–495.
Dalmadi, I., Rapeanu, G., Van Loey, A. N. N., Smout, C., & Hendrickx, M. (2006). Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study. Journal of Food Biochemistry, 30(1), 56–76.
Eslamian, S., Khordadi, M. J., & Abedi-Koupai, J. (2011). Effects of variations in climatic parameters on evapotranspiration in the arid and semi-arid regions. Global and Planetary Change, 78(3–4), 188–194.
Friedl, M. A., & Brodley, C. E. (1997). Decision tree classification of land cover from remotely sensed data. Remote Sensing of Environment, 61(3), 399–409.
Ibarz, A., Pagan, J., & Garza, S. (1999). Kinetic models for colour changes in pear puree during heating at relatively high temperatures. Journal of Food Engineering, 39(4), 415–422.
Kashyap, G., & Gautam, M. D. (2012). Analysis of vitamin C in commercial and naturals substances by iodometric titration found in nimar and malwaregeion. Journal of Scientific Research in Pharmacy, 1(2), 77–78.
Lee, S. K., & Kader, A. A. (2000). Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology, 20(3), 207–220.
Matsui, K. N., Gut, J. A. W., De Oliveira, P. V., & Tadini, C. C. (2008). Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, 88(2), 169–176.
Mehta, M., Agrawal, R., & Rissanen, J. (1996). SLIQ: A fast scalable classifier for data mining. International Conference on Extending Database Technology, 18–32. Springer.
Pal, M., & Mather, P. M. (2003). An assessment of the effectiveness of decision tree methods for land cover classification. Remote Sensing of Environment, 86(4), 554–565.
Palou, E., López‐Malo, A., Barbosa‐Cánovas, G. V, Welti‐Chanes, J., & Swanson, B. G. (1999). Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree. Journal of Food Science, 64(1), 42–45.
Pianosi, F., Beven, K., Freer, J., Hall, J. W., Rougier, J., Stephenson, D. B., & Wagener, T. (2016). Sensitivity analysis of environmental models: A systematic review with practical workflow. Environmental Modelling & Software, 79, 214–232.
Pizzocaro, F., Torreggiani, D., & Gilardi, G. (1993). Inhibition of apple polyphenoloxidase (PPO) by ascorbic acid, citric acid and sodium chloride. Journal of Food Processing and Preservation, 17(1), 21–30.
Roig, M. G., Bello, J. F., Rivera, Z. S., & Kennedy, J. F. (1999). Studies on the occurrence of non-enzymatic browning during storage of citrus juice. Food Research International, 32(9), 609–619.
Saito, H., Nakayama, D., & Matsuyama, H. (2009). Comparison of landslide susceptibility based on a decision-tree model and actual landslide occurrence: the Akaishi Mountains, Japan. Geomorphology, 109(3–4), 108–121.
Sharma, R., Joshi, V. K., & Rana, J. C. (2011). Nutritional composition and processed products of quince (Cydonia oblonga Mill.). Indian Journal of Natural Products and Resources, 2(3), 354-357.
Solomatine, D. P., & Xue, Y. (2004). M5 model trees and neural networks: application to flood forecasting in the upper reach of the Huai River in China. Journal of Hydrologic Engineering, 9(6), 491–501.
Tajchakavit, S., & Ramaswamy, H. S. (1997). Thermalvs. Microwave inactivation kinetics of pectin methylesterase in orange juice under batch mode heating conditions. LWT-Food Science and Technology, 30(1), 85–93.
Vámos‐Vigyázó, L., & Haard, N. F. (1981). Polyphenol oxidases and peroxidases in fruits and vegetables. Critical Reviews in Food Science & Nutrition, 15(1), 49–127.
Vikram, V. B., Ramesh, M. N., & Prapulla, S. G. (2005). Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, 69(1), 31–40.
Weng, Z., Hendrickx, M., Maesmans, G., & Tobback, P. (1991). Immobilized peroxidase: a potential bioindicator for evaluation of thermal processes. Journal of Food Science, 56(2), 567–570.
Xu, M., Watanachaturaporn, P., Varshney, P. K., & Arora, M. K. (2005). Decision tree regression for soft classification of remote sensing data. Remote Sensing of Environment, 97(3), 322–336.
Yemenicioglu, A., Ozkan, M., & Cemeroglu, B. (1999). Some characteristics of polyphenol oxidase and peroxidase from taro (Colocasia antiquorum). Turkish Journal of Agriculture and Forestry, 23(4), 425–430. | ||
|
آمار تعداد مشاهده مقاله: 430 تعداد دریافت فایل اصل مقاله: 406 |
||