Publication : International Conference
Determining Total Sugars to Sucrose Ratio of Osmotic Dehydrated Mango and Pineapple prior to Drying using Near Infrared Spectroscopy
AbstractThailand is a major manufacturer and exporter of dried tropical fruits especially mango and pineapple. The total sugars to sucrose ratio (TS.S-1 ratio) of osmotic dehydrated fruit before drying process is a crucial quality parameter to control the production at factory level. The objective of this study was to investigates the possibility of using near infrared spectroscopy (NIRS) for determining TS.S-1 ratio of osmotic dehydrated mango and pineapple slices before drying. The total of 117 mango slices and 140 pineapple slices were immersed in sugar solutions under different conditions for obtaining the TS.S-1 ratio in the ranges of 1.07-2.86 and 1.05-3.61 for mango and pineapple slices, respectively. The fruit samples were rinsed by distill water before spectral measurement. The samples were measured diffuse reflectance spectra in the range of 12500-4000 cm-1 using FT-NIR spectrometer with resolution of 32 cm-1 and 64 number of scanning. The result showed that each osmotic dehydrated fruit slices (mango and pineapple) calibration model predicted the TS.S-1 ratio in validation set with R2 of 0.939, 0.813 and RMSEP 0.13 and 0.25 respectively. The common model developed from the combined osmotic dehydrated slices predicted TS.S-1 ratio with R2 of 0.814 and RMSEP 0.215. The NIRS have a possibility for determining TS.S-1 ratio of those osmotic dehydrated fruit slices before drying.
AdviserAsst. Prof. Busarakorn Mahayothee, Ph.D.
Author
Asst. Prof. Busarakorn Mahayothee, Ph.D.

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