Modelling the browning of bread during baking

Autores
Purlis, Emmanuel; Salvadori, Viviana Olga
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, we study the development of browning at bread surface during baking. Computer vision is applied to follow the progress of browning at surface, while the variations of temperature and water activity are obtained by numerical simulation of a mathematical model previously validated. The formation of the bread crust is a complex process where temperature and water content change continuously during baking, making browning a non isothermal process occurring in a non ideal system. Minimum requirements for initiation of colour formation are temperature greater than 120 ºC and water activity less than 0.6. We apply a non isothermal kinetics approach to model the browning development at bread surface during baking, where the variation of local temperature and water activity is taken into account. The methodology presented here is suitable for modelling and predicting browning during baking; model parameters can be estimated by using a non ideal system closer to real processing conditions.
Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
COLOUR CHANGE
COMPUTER VISION
MATHEMATICAL MODEL
NON-ISOTHERMAL KINETICS
QUALITY
THERMAL HISTORY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/167724
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Modelling the browning of bread during bakingPurlis, EmmanuelSalvadori, Viviana OlgaCOLOUR CHANGECOMPUTER VISIONMATHEMATICAL MODELNON-ISOTHERMAL KINETICSQUALITYTHERMAL HISTORYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this work, we study the development of browning at bread surface during baking. Computer vision is applied to follow the progress of browning at surface, while the variations of temperature and water activity are obtained by numerical simulation of a mathematical model previously validated. The formation of the bread crust is a complex process where temperature and water content change continuously during baking, making browning a non isothermal process occurring in a non ideal system. Minimum requirements for initiation of colour formation are temperature greater than 120 ºC and water activity less than 0.6. We apply a non isothermal kinetics approach to model the browning development at bread surface during baking, where the variation of local temperature and water activity is taken into account. The methodology presented here is suitable for modelling and predicting browning during baking; model parameters can be estimated by using a non ideal system closer to real processing conditions.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2009-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/167724Purlis, Emmanuel; Salvadori, Viviana Olga; Modelling the browning of bread during baking; Elsevier Science; Food Research International; 42; 7; 8-2009; 865-8700963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2009.03.007info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996909000817info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:39Zoai:ri.conicet.gov.ar:11336/167724instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:52:39.762CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Modelling the browning of bread during baking
title Modelling the browning of bread during baking
spellingShingle Modelling the browning of bread during baking
Purlis, Emmanuel
COLOUR CHANGE
COMPUTER VISION
MATHEMATICAL MODEL
NON-ISOTHERMAL KINETICS
QUALITY
THERMAL HISTORY
title_short Modelling the browning of bread during baking
title_full Modelling the browning of bread during baking
title_fullStr Modelling the browning of bread during baking
title_full_unstemmed Modelling the browning of bread during baking
title_sort Modelling the browning of bread during baking
dc.creator.none.fl_str_mv Purlis, Emmanuel
Salvadori, Viviana Olga
author Purlis, Emmanuel
author_facet Purlis, Emmanuel
Salvadori, Viviana Olga
author_role author
author2 Salvadori, Viviana Olga
author2_role author
dc.subject.none.fl_str_mv COLOUR CHANGE
COMPUTER VISION
MATHEMATICAL MODEL
NON-ISOTHERMAL KINETICS
QUALITY
THERMAL HISTORY
topic COLOUR CHANGE
COMPUTER VISION
MATHEMATICAL MODEL
NON-ISOTHERMAL KINETICS
QUALITY
THERMAL HISTORY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this work, we study the development of browning at bread surface during baking. Computer vision is applied to follow the progress of browning at surface, while the variations of temperature and water activity are obtained by numerical simulation of a mathematical model previously validated. The formation of the bread crust is a complex process where temperature and water content change continuously during baking, making browning a non isothermal process occurring in a non ideal system. Minimum requirements for initiation of colour formation are temperature greater than 120 ºC and water activity less than 0.6. We apply a non isothermal kinetics approach to model the browning development at bread surface during baking, where the variation of local temperature and water activity is taken into account. The methodology presented here is suitable for modelling and predicting browning during baking; model parameters can be estimated by using a non ideal system closer to real processing conditions.
Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description In this work, we study the development of browning at bread surface during baking. Computer vision is applied to follow the progress of browning at surface, while the variations of temperature and water activity are obtained by numerical simulation of a mathematical model previously validated. The formation of the bread crust is a complex process where temperature and water content change continuously during baking, making browning a non isothermal process occurring in a non ideal system. Minimum requirements for initiation of colour formation are temperature greater than 120 ºC and water activity less than 0.6. We apply a non isothermal kinetics approach to model the browning development at bread surface during baking, where the variation of local temperature and water activity is taken into account. The methodology presented here is suitable for modelling and predicting browning during baking; model parameters can be estimated by using a non ideal system closer to real processing conditions.
publishDate 2009
dc.date.none.fl_str_mv 2009-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/167724
Purlis, Emmanuel; Salvadori, Viviana Olga; Modelling the browning of bread during baking; Elsevier Science; Food Research International; 42; 7; 8-2009; 865-870
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/167724
identifier_str_mv Purlis, Emmanuel; Salvadori, Viviana Olga; Modelling the browning of bread during baking; Elsevier Science; Food Research International; 42; 7; 8-2009; 865-870
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2009.03.007
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996909000817
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269173955166208
score 13.13397

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