METHOD TO DETERMINE THE SUSCEPTIBILITY OF A FOOD PRODUCT OF VEGETABLE ORIGIN TO DEVELOP THE DEFECTS OF THE RACK.

摘要

The method comprises: a) quantifying a parameter related to the structure or matrix of the food product of plant origin to be tested by an objective color measurement system and obtaining an average value of said parameter; b) compare the average value of the parameter quantified in step a), determined in the food product of plant origin to be tested, with the value established for said parameter, in a food product of plant origin, of the same nature as the product a test, used as a control, that the cracking defect will not develop during storage and / or transport; and c) establish whether the food product of plant origin to be tested is susceptible to suffering or developing the cracking defect in view of the comparison made in step b). The method can be carried out in a warehouse of food products of plant origin or in the processing line of said food products. Of application in the food industry.