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Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties

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Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties

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dc.contributor.author Verdú Amat, Samuel es_ES
dc.contributor.author Vasquez-Lara, Francisco es_ES
dc.contributor.author Ivorra Martínez, Eugenio es_ES
dc.contributor.author Sánchez Salmerón, Antonio José es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Grau Meló, Raúl es_ES
dc.date.accessioned 2018-05-19T04:22:34Z
dc.date.available 2018-05-19T04:22:34Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0260-8774 es_ES
dc.identifier.uri http://hdl.handle.net/10251/102255
dc.description.abstract [EN] A hyperspectral image analysis was used to characterize heat treatment in oat flour, performed by treating oat flour at 80, 100 and 130 °C for 30 min. Images from both original oat and treated flours were captured, and hyperspectral information was collected. Oat flours were used to obtain composite flours based on two different substitution levels (10 and 20%) of wheat flour. Composite breads were produced from the obtained flours. A battery of analyses was run to characterize them in terms of physical properties. The hyperspectral information of oat flours was analyzed by multivariate statistics and a pattern evolution-depending temperature was observed. Similarly, a set of the physical properties of breads was analyzed based on multivariate statistics, and a pattern of temperature-dependent evolution, in addition to the substitution level, was also recognized. Multivariate non linear regressions were done between both data sets to study their relationship and high values in the calibration and cross-validation results obtained. The changes undergone by oat flour during treatment were characterized with hyperspectral information, which could represent a non destructive monitoring tool to then regulate it until oat flours are obtained that confer composite bread adequate properties. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Oats flour es_ES
dc.subject Heat treatment es_ES
dc.subject Hyperspectral image es_ES
dc.subject Composite breads es_ES
dc.subject Process monitoring es_ES
dc.subject.classification INGENIERIA DE SISTEMAS Y AUTOMATICA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2016.07.017 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica es_ES
dc.description.bibliographicCitation Verdú Amat, S.; Vasquez-Lara, F.; Ivorra Martínez, E.; Sánchez Salmerón, AJ.; Barat Baviera, JM.; Grau Meló, R. (2017). Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties. Journal of Food Engineering. 192:45-52. doi:10.1016/j.jfoodeng.2016.07.017 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.jfoodeng.2016.07.017 es_ES
dc.description.upvformatpinicio 45 es_ES
dc.description.upvformatpfin 52 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 192 es_ES
dc.relation.pasarela S\316404 es_ES


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