Integration of design of experiment, surface response methodology, and multilayer validation to predict the effect of blanching on color of tomato juice

K. G. L. R. Jayathunge, Irene R. Grant, Anastasios Koidis

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Abstract

Response surface methodology was used to develop models to predict the effect of tomato cultivar, juice pH, blanching temperature and time on colour change of tomato juice after blanching. The juice from three tomato cultivars with adjusted pH levels ranging from 3.9 to 4.6 were blanched at temperatures from 60-100 °C for 1-5 min using the central composite design (CCD). The colour change was assessed by calculating the redness (a/b) and total colour change (∆E) after measuring the Hunter L, a and b values. Developed models for both redness and ∆E were significant (p<0.0001) with satisfactory coefficient of determination (R2 = 0.99 and 0.97) and low coefficient of variation (CV% = 1.89 and 7.23), respectively. Multilevel validation that was implemented revealed that the variation between the predicted and experimental values obtained for redness and ∆E were within the acceptable error range of 7.3 and 22.4%, respectively.
Original languageEnglish
Pages (from-to)1-10
Number of pages10
JournalJournal of Food Processing and Preservation
Volume2016
Early online date24 Feb 2017
DOIs
Publication statusEarly online date - 24 Feb 2017

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