| This thesis research project is aimed at setting up prediction models based on NIR spectroscopy, for quality control of organic apple wedges (Malus domestica B., var. Gala) during hot-air drying process (horizontal flow) up to 8 h. Hot-water and microwave blanching were both tested at 95°C for 5 min and 850 W for 45 sec, respectively, as pre-treatments to control the occurrence of enzymatic browning during drying. However, hot-water blanching had a negative impact on the appearance of the apple wedges, which were subjected to non-enzymatic discoloration (e.g. Maillard’s reaction). PLS regression showed good performances for the prediction of aw (RMSE = 0.03-0.04; R2 = 0.97-0.98), moisture (RMSE = 0.04-0.05; R2 = 0.97-0.98), SSC (RMSE = 4.54-4.99 °Brix; R2... |
