Effects of UVC treatment on re-milled semolina dough and data - driven analysis of leavening process

被引:7
作者
Campagna, A. [1 ]
Romano, A. [1 ,2 ]
Raiola, A. [2 ]
Masi, P. [1 ,2 ]
Toraldo, G. [3 ]
Cavella, S. [1 ,2 ]
机构
[1] Univ Naples Federico II, Div Food Sci & Technol, Dept Agr Sci, Via Univ 100, I-80055 Naples, Italy
[2] Univ Naples Federico II, CAISIAL Ctr Food Innovat & Dev Food Ind, Via Univ 133, I-80055 Naples, Italy
[3] Univ Naples Federico II, Dept Math & Applicat, Naples, Italy
关键词
Bread dough; Evolution-observation models; Leavening kinetic; Food structure; Image analysis; Particle filter; WHEAT; BREAD;
D O I
10.1016/j.fbp.2019.10.009
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The aims of the present work were to evaluate the impact of ultraviolet treatment of re milled semolina on structural development of dough during mixing and leavening and to define a mathematical modelling for leavened doughs. The re-milled semolina was treated with UVC irradiation for 5, 15, 30 and 120 min. The UVC treatment caused some changes of moisture content, colour and dough farinographic indices. The leavening kinetic was investigated by recording over time the variation of the dough volume by means of Image Analysis procedure. The mathematical procedure in this study was to model the evolution of a macroscopic morphology descriptor (volume) by a data-driven approach; the Particle Filter (PF) methodology incorporates the direct observations of the evolutionary dynamics in order to predict the data evolution. A specific differential problem is calibrated on the volume data of semolina doughs. An interesting feature of the proposed scheme is its ability to forecast variable states even when little information is available. More in detail, the volume variations are represented with a stochastic differential model and the dynamics of dough leavening are described by an evolution-observation scheme. The approach suggests the possibility of overcoming the costly data managing and image acquisitions. (C) 2019 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
引用
收藏
页码:31 / 37
页数:7
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