Abstract
This research aims to provide simultaneous predictions of tomato paste’s multiple quality traits without any sample preparation by using a field-deployable portable infrared spectrometer. A total of 1843 tomato paste samples were supplied by four different leading tomato processors in California, USA, over the tomato seasons of 2015, 2016, 2017, and 2019. The reference levels of quality traits including, natural tomato soluble solids (NTSS), pH, Bostwick consistency, titratable acidity (TA), serum viscosity, lycopene, glucose, fructose, ascorbic acid, and citric acid were determined by official methods. A portable FT-IR spectrometer with a triple-reflection diamond ATR sampling system was used to directly collect mid-infrared spectra. The calibration and external validation models were developed by using partial least square regression (PLSR). The evaluation of models was conducted on a randomly selected external validation set. A high correlation (RCV = 0.85–0.99) between the reference values and FT-IR predicted values was observed from PLSR models. The standard errors of prediction were low (SEP = 0.04–35.11), and good predictive performances (RPD = 1.8–7.3) were achieved. Proposed FT-IR technology can be ideal for routine in-plant assessment of the tomato paste quality that would provide the tomato processors with accurate results in shorter time and lower cost.
Highlights
California produces 96% of the total USA processed tomato products (11–15 million tons annually), and that number represents 30% of the world’s total production [1]
This study aimed to evaluate the use of the field-deployable portable infrared sensor to the simultaneous prediction of multiple quality traits of tomato paste without any sample preparation
The reference values for natural tomato soluble solids (NTSS), pH, Bostwick consistency, titratable acidity (TA), and serum viscosity were provided by the quality assurance department of each tomato processor company
Summary
California produces 96% of the total USA processed tomato products (11–15 million tons annually), and that number represents 30% of the world’s total production [1]. Processed tomatoes are used to make tomato products such as juice, ketchup, sauces, but they are mainly (75%) concentrated into a paste [2,3]. The concentrated paste is generally stored up to 2 years and sold as it is or diluted into value-added products, including sauces, salsas, or ketchup [3,4,5]. Tomato paste is the main constituent in tomato products, and monitoring and retaining the quality traits during the production process is very important [5,6]. Routine quality control practices involve hourly testing of freshly manufactured tomato paste samples from each production line. These tests include soluble solids, viscosity, consistency, pH, acidity, and color [5,7]. Besides having a crucial part in the end-product quality and acceptability, consistency and viscosity have crucial
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