Author/Authors :
Saberi, Mehdi Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources , Ziaiifar, Aman Mohammad Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources , Kashaninejad, Mahdi Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources , Aalami, Mehran Department of food science and technology - Gorgan University of Agricultural Sciences and Natural Resources , Mirzaei, Habib Ollah Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources , Ghorbani, Khalil Department of Water Engineering - Gorgan University of Agricultural Sciences and Natural Resources , Aghajanzadeh, Sara Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources
Abstract :
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.
Keywords :
Quince puree , Thermal treatment , Physicochemical properties , M5 decision tree , Sensitivity analysis
