Saberi, Mehdi, Ziaiifar, Aman, Kashaninejad, Mahdi, Aalami, Mehran, Mirzaei, Habib Ollah, Ghorbani, Khalil, Aghajanzadeh, Sara. (1398). Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree. , 2(2), 139-146.
Mehdi Saberi; Aman Mohammad Ziaiifar; Mahdi Kashaninejad; Mehran Aalami; Habib Ollah Mirzaei; Khalil Ghorbani; Sara Aghajanzadeh. "Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree". , 2, 2, 1398, 139-146.
Saberi, Mehdi, Ziaiifar, Aman, Kashaninejad, Mahdi, Aalami, Mehran, Mirzaei, Habib Ollah, Ghorbani, Khalil, Aghajanzadeh, Sara. (1398). 'Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree', , 2(2), pp. 139-146.
Saberi, Mehdi, Ziaiifar, Aman, Kashaninejad, Mahdi, Aalami, Mehran, Mirzaei, Habib Ollah, Ghorbani, Khalil, Aghajanzadeh, Sara. Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree. , 1398; 2(2): 139-146.

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
آمار
تعداد مشاهده مقاله: 649
تعداد دریافت فایل اصل مقاله: 692