Sensing the Heat of Tomato Products Red: The New Approach to the Objective Assessment of their Color |
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| Authors: | Dane Bicanic Ivan Vrbi? Jan Cozijnsen Sonja Lemi? Otto Dóka |
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| Institution: | (1) Laboratory for Photothermal Science, Biophysics Division, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Dreijenlaan 3, Transitorium, 6703 HA Wageningen, The Netherlands;(2) Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ulica 6, 10000 Zagreb, Croatia;(3) Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Bomenweg 2, Biotechnion, 6703 HA Wageningen, The Netherlands;(4) Department of Physics, University of West Hungary, P.O. Box 90, 9201 Mosonmagyarovár, Hungary |
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| 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. |
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| Keywords: | Tomato-based products Color Light emitting diode Optothermal window Lycopene |
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