Pontificia Universidad Católica de Chile Pontificia Universidad Católica de Chile
Quevedo R., Díaz O., Valencia E., Pedreschi F., Bastías J.M. and Siche R. (2016)

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

Revista : Food and Bioprocess Technology
Volumen : 9
Número : 11
Páginas : 1961-1967
Tipo de publicación : ISI Ir a publicación


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