Sensing the heat of tomato products red: the new approach to the objective assessment of their color

D.D. Bicanic; I. Vrbic; J.L. Cozijnsen; S. Lemic; O. Doka

doi:10.1007/s11483-006-9006-3

Sensing the heat of tomato products red: the new approach to the objective assessment of their color

D.D. Bicanic, I. Vrbic, J.L. Cozijnsen, S. Lemic, O. Doka

Research output: Contribution to journal › Article › Academic › peer-review

5 Citations (Scopus)

Abstract

The concept of optothermal window (OW) detection was used for the first time to assess the color of several products (juice, purée, paste) derived from thermally processed tomatoes. Unlike traditional techniques that operate either in the reflectance or transmission mode, the method proposed here actually relies on indirect measurement of absorbance in optically opaque and scattering samples. Very good correlation between the magnitude of the OW signal and the color-related parameters [colorimetric index L* and tomato paste index (TPI)] was observed.

Original language	English
Pages (from-to)	14-20
Number of pages	6
Journal	Food Biophysics
Volume	1
Issue number	1
DOIs	https://doi.org/10.1007/s11483-006-9006-3
Publication status	Published - 2006

Keywords

optothermal window
lycopene content
quantification

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AU - Lemic, S.

AU - Doka, O.

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AB - The concept of optothermal window (OW) detection was used for the first time to assess the color of several products (juice, purée, paste) derived from thermally processed tomatoes. Unlike traditional techniques that operate either in the reflectance or transmission mode, the method proposed here actually relies on indirect measurement of absorbance in optically opaque and scattering samples. Very good correlation between the magnitude of the OW signal and the color-related parameters [colorimetric index L* and tomato paste index (TPI)] was observed.

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KW - lycopene content

KW - quantification

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DO - 10.1007/s11483-006-9006-3

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