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Title: Multivariate Curve Resolution Applied to Near Infrared Spectroscopic Data Acquired Throughout the Cooking Process to Monitor Evolving Bechamel Sauces
Authors: Nieto-Ortega, Sonia; Garcia, Silvia Mas; Melado-Herreros, Angela; Foti, Giuseppe; Olabarrieta, Idoia; Roger, Jean-Michel
Citation: FOOD AND BIOPROCESS TECHNOLOGY, 2023, 16, 881-896
Abstract: This study presents an exploratory analysis of the kinetics and mechanisms involved in the cooking process of 27 b \& eacute;chamel sauces. The evolving b \& eacute;chamel sauces during their elaboration were investigated using a hand-held near infrared spectroscopy (NIRS) sensor in combination with multivariate curve resolution-alternating least-squares (MCR-ALS) approach. MCR-ALS under hybrid hard-and soft-constraints as well as other active constraints within the ALS optimization phase was applied to elucidate the mechanism of the cooking process of evolving b \& eacute;chamel sauces aiming to resolve kinetic profiles and pure spectral signatures of the monitored products, being the rate constants outputted as additional information. The evolving k b \& eacute;chamel sauces could be described with a kinetic model based on a first-order reaction (A (SIC) B) . B) involved on the process were related to changes in the scattering and in the nature and state of the water. Differences in the kinetic constants between b \& eacute;chamel sauces were found, which were associated with differences in the initial temperature of the cooking process. The obtained results were coherent with the images observed using a scanning electron microscopy (SEM). The methodology presented in this work offers a new strategy to study the elaboration of b \& eacute;chamel sauces in a nondestructive way, with the aim to give industrial producers a better understanding of their manufacturing process in a rapid and real time manner.
Keywords: White sauce; Near infrared spectroscopy; Multivariate curve resolution alternative least squares; Scanning electron microscope; Chemometrics; Process monitoring; NIR SPECTROSCOPY; CORN STARCH; WATER; FOOD; GELATINIZATION; ABSORPTION
Issue Date: 2023
Publisher: SPRINGER
Type: Article
DOI: 10.1007/s11947-022-02972-4
ISSN: 1935-5130
E-ISSN: 1935-5149
Funder: Basque Government-Department of Economic Development, Sustainability and Environment-Vice. Dept. of Agriculture, Fishing and Food Policy, Directorate of Quality and Food Industries
scholarship of Sonia Nieto-Ortega
Appears in Publication types:Artículos científicos

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