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dc.contributor.authorNieto-Ortega, Sonia-
dc.contributor.authorGarcia, Silvia Mas-
dc.contributor.authorMelado-Herreros, Angela-
dc.contributor.authorFoti, Giuseppe-
dc.contributor.authorOlabarrieta, Idoia-
dc.contributor.authorRoger, Jean-Michel-
dc.date.accessioned2023-10-04T10:45:03Z-
dc.date.available2023-10-04T10:45:03Z-
dc.date.issued2023-
dc.identifierWOS:000901656500001-
dc.identifier.citationFOOD AND BIOPROCESS TECHNOLOGY, 2023, 16, 881-896-
dc.identifier.issn1935-5130-
dc.identifier.urihttp://dspace.azti.es/handle/24689/1570-
dc.description.abstractThis 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.-
dc.language.isoEnglish-
dc.publisherSPRINGER-
dc.subjectWhite sauce-
dc.subjectNear infrared spectroscopy-
dc.subjectMultivariate curve resolution alternative least squares-
dc.subjectScanning electron microscope-
dc.subjectChemometrics-
dc.subjectProcess monitoring-
dc.subjectNIR SPECTROSCOPY-
dc.subjectCORN STARCH-
dc.subjectWATER-
dc.subjectFOOD-
dc.subjectGELATINIZATION-
dc.subjectABSORPTION-
dc.titleMultivariate Curve Resolution Applied to Near Infrared Spectroscopic Data Acquired Throughout the Cooking Process to Monitor Evolving Bechamel Sauces-
dc.typeArticle-
dc.identifier.journalFOOD AND BIOPROCESS TECHNOLOGY-
dc.format.page881-896-
dc.format.volume16-
dc.contributor.funderBasque Government-Department of Economic Development, Sustainability and Environment-Vice. Dept. of Agriculture, Fishing and Food Policy, Directorate of Quality and Food Industries-
dc.contributor.funderscholarship of Sonia Nieto-Ortega-
dc.identifier.e-issn1935-5149-
dc.identifier.doi10.1007/s11947-022-02972-4-
Appears in Publication types:Artículos científicos



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