{"id":{"repo_id":"ohiolink","oai_identifier":"oai:etd.ohiolink.edu:osu1355426775"},"canonical_url":"https://search.dev.ndltd.org/etd/ohiolink/oai:etd.ohiolink.edu:osu1355426775","repository":{"repo_id":"ohiolink","name":"OhioLINK","base_url":"https://etd.ohiolink.edu/acprod/odb_etd/ws/oai/oai"},"display":{"title":"Rapid Assessment of Quality Parameters in Processing Tomatoes using Handheld and Bench-top Infrared Spectrometers and Multivariate Analysis","abstract":"Two portable infrared sensors were evaluated for the rapid determination of quality parameters in processing tomatoes. A total of 370 hot-break juices were prepared from ~40 processing tomato varieties grown in 5 California counties. The levels of sugars (glucose and fructose), acids (citric, malic, and glutamic), soluble solids, titratable acidity, and pH in these juices were determined using standard reference methods. For FT-IR analysis, juices were centrifuged, filtered through Whatman¿¿ filter (0.45¿¿m), and directly applied to the FT-IR crystal (15-40¿¿L) to obtain spectra. Partial least squares regression (PLSR) was used to generate correlation models, both calibration and validation, between the component concentration and the sample spectra. The PLS validation models showed good ability in estimating the sugars, acids and especially soluble solids in tomato for both the transmission DialPath portable system and bench-top unit using a triple-bounce ATR, judging by the high correlation coefficient of validation (Rval > 0.80) and low standard error of predictions (SEP). Prediction errors of 1.3 g/L for estimation of sugars (fructose, glucose), 0.22 ¿¿Brix, and 0.22 g/L for glutamic and citric acids were determined using the 1800-900cm-1 infrared region. The IR portable unit may provide the tomato processing industry with an efficient method for in-field, high throughput quantification of quality parameters in tomatoes.","abstract_html":"Two portable infrared sensors were evaluated for the rapid determination of quality parameters in processing tomatoes. A total of 370 hot-break juices were prepared from ~40 processing tomato varieties grown in 5 California counties. The levels of sugars (glucose and fructose), acids (citric, malic, and glutamic), soluble solids, titratable acidity, and pH in these juices were determined using standard reference methods. For FT-IR analysis, juices were centrifuged, filtered through Whatman¿¿ filter (0.45¿¿m), and directly applied to the FT-IR crystal (15-40¿¿L) to obtain spectra. Partial least squares regression (PLSR) was used to generate correlation models, both calibration and validation, between the component concentration and the sample spectra. The PLS validation models showed good ability in estimating the sugars, acids and especially soluble solids in tomato for both the transmission DialPath portable system and bench-top unit using a triple-bounce ATR, judging by the high correlation coefficient of validation (Rval > 0.80) and low standard error of predictions (SEP). Prediction errors of 1.3 g/L for estimation of sugars (fructose, glucose), 0.22 ¿¿Brix, and 0.22 g/L for glutamic and citric acids were determined using the 1800-900cm-1 infrared region. The IR portable unit may provide the tomato processing industry with an efficient method for in-field, high throughput quantification of quality parameters in tomatoes.","abstract_has_math":false,"creators":["Wilkerson, Elizabeth Dalee"],"institution":"The Ohio State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":null,"school":null,"contributors":["Rodriguez-Saona, Luis"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2012,"date_issued":"2012","date_published":"2012","updated_at":"2026-07-24T03:36:08Z","subjects":["Agricultural Engineering","Agriculture","Food Science","processing tomatoes","infrared spectroscopy","portable"],"languages":["English"],"rights":["unrestricted","This thesis or dissertation is protected by copyright: all rights reserved. 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Partial least squares regression (PLSR) was used to generate correlation models, both calibration and validation, between the component concentration and the sample spectra. The PLS validation models showed good ability in estimating the sugars, acids and especially soluble solids in tomato for both the transmission DialPath portable system and bench-top unit using a triple-bounce ATR, judging by the high correlation coefficient of validation (Rval > 0.80) and low standard error of predictions (SEP). Prediction errors of 1.3 g/L for estimation of sugars (fructose, glucose), 0.22 ¿¿Brix, and 0.22 g/L for glutamic and citric acids were determined using the 1800-900cm-1 infrared region. The IR portable unit may provide the tomato processing industry with an efficient method for in-field, high throughput quantification of quality parameters in tomatoes."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf","p.83","1.34 MB"]},{"key":"dc:title","label":"Title","values":["Rapid Assessment of Quality Parameters in Processing Tomatoes using Handheld and Bench-top Infrared Spectrometers and Multivariate Analysis"]}]}],"canonical_facts":{"dc:contributor":["Rodriguez-Saona, Luis"],"dc:creator":["Wilkerson, Elizabeth Dalee"],"dc:date":["2012"],"dc:description":["Two portable infrared sensors were evaluated for the rapid determination of quality parameters in processing tomatoes. A total of 370 hot-break juices were prepared from ~40 processing tomato varieties grown in 5 California counties. The levels of sugars (glucose and fructose), acids (citric, malic, and glutamic), soluble solids, titratable acidity, and pH in these juices were determined using standard reference methods. For FT-IR analysis, juices were centrifuged, filtered through Whatman¿¿ filter (0.45¿¿m), and directly applied to the FT-IR crystal (15-40¿¿L) to obtain spectra. Partial least squares regression (PLSR) was used to generate correlation models, both calibration and validation, between the component concentration and the sample spectra. The PLS validation models showed good ability in estimating the sugars, acids and especially soluble solids in tomato for both the transmission DialPath portable system and bench-top unit using a triple-bounce ATR, judging by the high correlation coefficient of validation (Rval > 0.80) and low standard error of predictions (SEP). Prediction errors of 1.3 g/L for estimation of sugars (fructose, glucose), 0.22 ¿¿Brix, and 0.22 g/L for glutamic and citric acids were determined using the 1800-900cm-1 infrared region. The IR portable unit may provide the tomato processing industry with an efficient method for in-field, high throughput quantification of quality parameters in tomatoes."],"dc:format":["application/pdf","p.83","1.34 MB"],"dc:identifier":["http://rave.ohiolink.edu/etdc/view?acc_num=osu1355426775"],"dc:language":["English"],"dc:publisher":["The Ohio State University / OhioLINK"],"dc:rights":["unrestricted","This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws."],"dc:subject":["Agricultural Engineering","Agriculture","Food Science","processing tomatoes","infrared spectroscopy","portable"],"dc:title":["Rapid Assessment of Quality Parameters in Processing Tomatoes using Handheld and Bench-top Infrared Spectrometers and Multivariate Analysis"],"dc:type":["Electronic Thesis or Dissertation"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["The Ohio State University"]},"updated_at":"2026-07-24T03:36:08Z"}