Método basado en imágenes hiperespectrales para evaluar la vida útil de aguaymanto
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Date
2023
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Abstract
El presente proyecto tiene por objetivo proponer una estimación multivariante de la vida útil de aguaymanto basada en la prueba de vida útil acelerada multivariante (MASLT) y la imagen hiperespectral del infrarrojo cercano (NIR-HSI). Las muestras de aguaymanto se almacenaron a 6, 10 y 20 °C durante 0, 3, 6, 9 y 12 días. Cada día se tomaron imágenes de las muestras, se evaluaron mediante un panel sensorial y se caracterizó su composición fisicoquímica. Se seleccionó la mejor región de interés en las imágenes hiperespectrales, luego se realizó un Análisis de Componentes Principales (PCA). Se extrajeron las puntuaciones de PC2 relacionadas con el tiempo, se usaron para construir gráficos cinéticos y se ajustaron a la reacción de orden cero (R2> 0,82). A partir de la evaluación sensorial, se definió el valor de corte en -0,3576, correspondiente a la muestra almacenada a 20 °C durante 6 días. Finalmente, la vida útil se estimó en 7.5 días, 15.4 días y 20.5 días para el aguaymanto almacenado a 20, 10 y 6 °C, respectivamente. En conclusión, se desarrolló un método sin contacto basado en NIR-HSI para estimar la vida útil de aguaymanto, la cual está relacionada con la degradación global.
ABSTRACT. The research aims to propose a multivariate shelf life estimation of cape gooseberry based on Multivariate Accelerating Shelf Life Testing (MASLT) and Near Infrared Hyperspectral Imaging (NIR-HSI). The cape gooseberry samples were stored at 6, 10 and 20 °C for 0, 3, 6, 9 and 12 days. Each day samples were imaged, evaluated by sensory panel and characterized in physicochemical composition. The best region of interest in hyperspectral images were selected, then a Principal Component Analysis (PCA) was carried out. The time-related PC2 scores were extracted, used to build kinetic charts and fit to zero-order reaction (R2>0.82). From the sensory evaluation, the cut-off value was defined at -0.3576, corresponding to the sample stored at 20 °C for 6 days. Finally, the shelf life was estimated at 7.5 days, 15.4 days and 20.5 days for cape gooseberry stored at 20, 10 and 6 °C, respectively. In conclusion, a non-contact method based on NIR-HSI was developed to estimate the shelf life of cape gooseberry, which is related to global degradation, being more realistic.
ABSTRACT. The research aims to propose a multivariate shelf life estimation of cape gooseberry based on Multivariate Accelerating Shelf Life Testing (MASLT) and Near Infrared Hyperspectral Imaging (NIR-HSI). The cape gooseberry samples were stored at 6, 10 and 20 °C for 0, 3, 6, 9 and 12 days. Each day samples were imaged, evaluated by sensory panel and characterized in physicochemical composition. The best region of interest in hyperspectral images were selected, then a Principal Component Analysis (PCA) was carried out. The time-related PC2 scores were extracted, used to build kinetic charts and fit to zero-order reaction (R2>0.82). From the sensory evaluation, the cut-off value was defined at -0.3576, corresponding to the sample stored at 20 °C for 6 days. Finally, the shelf life was estimated at 7.5 days, 15.4 days and 20.5 days for cape gooseberry stored at 20, 10 and 6 °C, respectively. In conclusion, a non-contact method based on NIR-HSI was developed to estimate the shelf life of cape gooseberry, which is related to global degradation, being more realistic.
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Keywords
Aguaymanto, Quimiometría, Conservación de los alimentos