Multiresponse modelling of the caramelisation reaction
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/2839 |
Resumo: | Multiresponse modelling is a powerful tool for studying complex kinetics of reactions occurring in food products. This modelling technique uses information of reactants and products involved, allowing insightful kinetic parameters estimation and helping in clarifying reaction mechanisms. One example of a complex reaction that occurs in food processing is the caramelisation reaction. Caramelisation is the common name for a group of reactions observed when carbohydrates are exposed to high temperatures. The objective of this work was to apply multiresponse regression in developing a mathematical mechanistic model that describes sucrose thermal degradation and caramelisation products formation in highly concentrated sucrose solutions, with different water contents and under various temperatures. Results demonstrated the usefulness of multiresponse modelling in understanding reaction mechanisms in food matrices. A mechanistic model for the caramelisation reaction was proposed, which successfully described the experimental data of concentrated solutions in the 30.03 to 12.20% (w/w) water content range. Furthermore, good predictions of temperature and water content effects were achieved. For extremely low water content systems (3.58% (w/w)), the proposed mechanistic model failed to describe experimental data, indicating different reaction pathways. |
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Multiresponse modelling of the caramelisation reactionMultiresponse modellingSucrose thermal degradationCaramelisation reactionKinetic parametersMultiresponse modelling is a powerful tool for studying complex kinetics of reactions occurring in food products. This modelling technique uses information of reactants and products involved, allowing insightful kinetic parameters estimation and helping in clarifying reaction mechanisms. One example of a complex reaction that occurs in food processing is the caramelisation reaction. Caramelisation is the common name for a group of reactions observed when carbohydrates are exposed to high temperatures. The objective of this work was to apply multiresponse regression in developing a mathematical mechanistic model that describes sucrose thermal degradation and caramelisation products formation in highly concentrated sucrose solutions, with different water contents and under various temperatures. Results demonstrated the usefulness of multiresponse modelling in understanding reaction mechanisms in food matrices. A mechanistic model for the caramelisation reaction was proposed, which successfully described the experimental data of concentrated solutions in the 30.03 to 12.20% (w/w) water content range. Furthermore, good predictions of temperature and water content effects were achieved. For extremely low water content systems (3.58% (w/w)), the proposed mechanistic model failed to describe experimental data, indicating different reaction pathways.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaQuintas, MafaldaGuimarães, CarlaBaylina, JoãoBrandão, Teresa R. S.Silva, Cristina L.M.2010-10-11T21:27:15Z20072007-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/2839eng"Innovative food science and emerging technologies". ISSN 1466-8564. 8: 2 (2007) 306-315info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:27Zoai:repositorio.ucp.pt:10400.14/2839Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:04.527453Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Multiresponse modelling of the caramelisation reaction |
title |
Multiresponse modelling of the caramelisation reaction |
spellingShingle |
Multiresponse modelling of the caramelisation reaction Quintas, Mafalda Multiresponse modelling Sucrose thermal degradation Caramelisation reaction Kinetic parameters |
title_short |
Multiresponse modelling of the caramelisation reaction |
title_full |
Multiresponse modelling of the caramelisation reaction |
title_fullStr |
Multiresponse modelling of the caramelisation reaction |
title_full_unstemmed |
Multiresponse modelling of the caramelisation reaction |
title_sort |
Multiresponse modelling of the caramelisation reaction |
author |
Quintas, Mafalda |
author_facet |
Quintas, Mafalda Guimarães, Carla Baylina, João Brandão, Teresa R. S. Silva, Cristina L.M. |
author_role |
author |
author2 |
Guimarães, Carla Baylina, João Brandão, Teresa R. S. Silva, Cristina L.M. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Quintas, Mafalda Guimarães, Carla Baylina, João Brandão, Teresa R. S. Silva, Cristina L.M. |
dc.subject.por.fl_str_mv |
Multiresponse modelling Sucrose thermal degradation Caramelisation reaction Kinetic parameters |
topic |
Multiresponse modelling Sucrose thermal degradation Caramelisation reaction Kinetic parameters |
description |
Multiresponse modelling is a powerful tool for studying complex kinetics of reactions occurring in food products. This modelling technique uses information of reactants and products involved, allowing insightful kinetic parameters estimation and helping in clarifying reaction mechanisms. One example of a complex reaction that occurs in food processing is the caramelisation reaction. Caramelisation is the common name for a group of reactions observed when carbohydrates are exposed to high temperatures. The objective of this work was to apply multiresponse regression in developing a mathematical mechanistic model that describes sucrose thermal degradation and caramelisation products formation in highly concentrated sucrose solutions, with different water contents and under various temperatures. Results demonstrated the usefulness of multiresponse modelling in understanding reaction mechanisms in food matrices. A mechanistic model for the caramelisation reaction was proposed, which successfully described the experimental data of concentrated solutions in the 30.03 to 12.20% (w/w) water content range. Furthermore, good predictions of temperature and water content effects were achieved. For extremely low water content systems (3.58% (w/w)), the proposed mechanistic model failed to describe experimental data, indicating different reaction pathways. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007 2007-01-01T00:00:00Z 2010-10-11T21:27:15Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/2839 |
url |
http://hdl.handle.net/10400.14/2839 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Innovative food science and emerging technologies". ISSN 1466-8564. 8: 2 (2007) 306-315 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131712957972480 |