Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree

Document Type: Original research


1 Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran

2 Department of food science and technology, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran

3 Department of Water Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran


Thermal pasteurization is known as the most common method in food processing. In this study, the effectiveness of come up time on inactivation of heat resistance isoform of polyphenol oxidase (PPO), as a pasteurization index, was investigated during heating of the quince puree in a water bath at 60 to 90 . M5 decision tree, a novel statistical method, was applied to understand the simple relationship between the treatment conditions (time and temperature) and changes in physicochemical properties of the puree. Browning index and the total color difference increased as a result of PPO inactivation and ascorbic acid degradation. Based on the results of the M5 decision tree models and sensitivity analysis it showed temperature was a more leading factor in the changes of the puree quality.


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