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Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning

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Abstract

This study was focused on a comparison between the first order model and the Weibull model regarding their suitability to fit the enzymatic browning kinetic data in samples of mushrooms, pears, apples, avocados, and bananas (based on the use of the L* luminosity, the ΔE*, and the BI as the browning indexes). In order to obtain statistically robust results, at least 900 points by curve kinetic were used to describe the enzymatic browning. A mean square error was used to measure the suitability of each model. In this study, 60 slices from each sample were analyzed in a computer vision system to calculate L* values. In the results, it was demonstrated that the Weibull model appears to be the best model for mushrooms, pears, apples, avocados, and bananas. According to that expected for a First order kinetic, the β values should be equal to one in the Weibull model. In this study, the β values observed were always less than one. Therefore, it is not possible to assert that the enzymatic browning always follows an empirical First order kinetic. According to the results of this investigation, it is recommended to use the Weibull model first to insure that enzymatic browning kinetic is of the first order.

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Acknowledgments

This research was supported by the project FONDECYT-Chile No. 1130745.

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Authors and Affiliations

  1. Departamento de Acuicultura y Recursos Agroalimentarios, Programa FITOGEN, Av. Fuchslocher 1305 Universidad de Los Lagos, Osorno, Chile

    Roberto Quevedo, Oscar Díaz & Emir Valencia

  2. Department of Chemical Engineering and Bioprocesses, Pontifica Universidad Católica de Chile, Av. Vicuña Mackena 4869, Santiago, Chile

    Franco Pedreschi

  3. Departamento de Ingeniería en Alimentos, Universidad del Bio Bio, Av. Andrés Bello s 720, /n, Chillán, Chile

    José M Bastias

  4. Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Av. Juan Pablo II s/n. Ciudad Universitaria, Trujillo, Peru

    Raúl Siche

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  1. Roberto Quevedo
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  2. Oscar Díaz
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  3. Emir Valencia
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  4. Franco Pedreschi
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  5. José M Bastias
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  6. Raúl Siche
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Correspondence to Roberto Quevedo.

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Quevedo, R., Díaz, O., Valencia, E. et al. Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning. Food Bioprocess Technol 9, 1961–1967 (2016). https://doi.org/10.1007/s11947-016-1775-1

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  • DOI: https://doi.org/10.1007/s11947-016-1775-1

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