Title: The use of visible and near-infrared reflectance measurements to assess sensory changes in carrot texture and sweetness during heat treatment
Authors: De Belie, N ×
Pedersen, DK
Martens, M
Bro, R
Munck, L
De Baerdemaeker, Josse #
Issue Date: Jun-2003
Publisher: Academic press inc elsevier science
Series Title: Biosystems engineering vol:85 issue:2 pages:213-225
Abstract: The use of non-destructive near-infrared reflectance (NIR) measurements to predict the change in sensory quality of carrot discs during heat treatment was investigated. Near-infrared reflectance measurements were performed on five different batches of carrots, cooked for 0, 1, 2, 5, 10, or 15 min, with a spectrophotometer with a wavelength range of 400-2500 nm. Per combination of batch and heat treatment, 20 carrot discs with a height of 8 mm and a diameter of 25 mm were tested. As instrumental reference measurements the dry matter content (DM), soluble solids content (SSC), compressive strength F-C and tensile strength F-t were recorded on carrots from the same batches and heat treatments. Sensory profiling was carried out on three of the five batches. The sensory attributes considered were hardness, crispness, juiciness, sweet smell, and sweet taste.
ISSN: 1537-5110
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Mechatronics, Biostatistics and Sensors (MeBioS)
× corresponding author
# (joint) last author

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