Effect of microwave heating on the near infrared spectra and on the prediction accuracy of chemical parameters in red grape homogenates

Daniel Cozzolino, Wies Cynkar, Robert Dambergs

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

This study reports the effect of microwaving on the chemical composition [pH, total soluble solids (TSS), dry matter (DM) and total anthocyanins extraction], and the visible (VIS) and (NIR) spectra of red grape homogenates. It was observed that microwaving red grape homogenates prior to analysis improved the NIR calibrations for total anthocyanins (SECV: 0.21–0.13 mg g−1) and TSS (SECV: 0.89–0.54 °Brix), however no improvements in the NIR calibrations for DM were observed. Microwaving red grape samples prior to NIR scanning also caused an increased in absorbance for samples heated for up to 3 min, particularly in those wavelengths associated with water (1400 nm and 1930 nm). The practical implication of this study is that microwaving of red grape samples prior to scanning did not improve the NIR calibration statistics for the most common chemical parameters measured in red grapes.
Original languageEnglish
Pages (from-to)97-103
Number of pages7
JournalSensing and Instrumentation for Food Quality and Safety
Volume5
DOIs
Publication statusPublished - 30 Jul 2011

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