首页|Mathematical model of the ratio of sucrose added to dangshan pear paste based on GC analysis of D-allose as the characteristic component
Mathematical model of the ratio of sucrose added to dangshan pear paste based on GC analysis of D-allose as the characteristic component
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NSTL
Elsevier
The pear quantity is not consistent with the quality of pear paste products due to different proportions of edible cane sugar (sucrose) added during food processing. To determine sucrose addition rate in pear paste, a mathematical model was established to quantify soluble solid concentration, sucrose-adding ratio and D-allose concentration. Gas chromatography-mass spectrometer (GC-MS) results showed that 18 compounds were detected in pear paste. When the total soluble solids (TSS) concentration of pear paste was constant, there was a negative linear relationship between D-allose content and the Ratio of Sucrose Added (RSA) (0.97 <R2 < 0.99)., Accordingly, the mathematical model of TSS-RSA-Allose concentration was fitted. It was found that the theoretical values of the pear paste at varied RSAs were comparable with the actual values under different conditions: 85% of the verified values differed by < 10%. This study provides some reference for product testing departments to analyze products and establish the evaluation standard of sucrose ratioin pear paste.
Pear pasteD-alloseSucrose addition ratioTotal soluble solidsEvaluation model
NSTL
Elsevier
