Quality prediction of bakery products in the initial phase of process design

被引:63
作者
Hadiyanto
Asselman, A.
van Straten, G.
Boom, R. M.
Esveld, D. C.
van Boxtel, A. J. B.
机构
[1] Wageningen Univ, Dept Agrotechnol & Food Sci, Syst & Control Grp, NL-6700 AA Wageningen, Netherlands
[2] Wageningen Univ, Dept Agrotechnol & Food Sci, Food Proc Engn Grp, NL-6700 EV Wageningen, Netherlands
关键词
baking; heat mass transfer; product quality prediction;
D O I
10.1016/j.ifset.2007.01.006
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The development of food production processes is facilitated by tools which explore the interaction between process design, operation conditions and product characteristics. In this work an approach how to set-up a simulation model is presented for the phenomena and transformations which occur during baking and which fix the product quality. The simulation model has three consecutive parts: mass and heat transport in the product, transformations concerning starch state transition and color, and the formation of quality attributes (color, softness, crispness and staling). The model for mass and heat transfer is based on laws of conservation and expressed in partial differential equations for spatial products. The starch state transition and color formation are a mixture of qualitative and quantitative information, while the product quality model is mainly based on qualitative information. The model is applied to three bakery products: bread, biscuit and a cake-type. The results show that the model estimates the product quality and its transformations as a function of dough composition, baking and storage condition. The results fit well to observed changes of properties and product quality during baking. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码:285 / 298
页数:14
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