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Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique

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Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique

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dc.contributor.author Ivorra Martínez, Eugenio es_ES
dc.contributor.author Verdú Amat, Samuel 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 2014-07-22T07:51:42Z
dc.date.issued 2014-06
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/38948
dc.description.abstract Fermentation of the dough is an important phase in the bread-making process which is affected by several important factors related to raw materials and processing. Changes in fermentation affect parameters in the final product, such as texture, palatability and general quality. For this reason, it is important to develop dynamic methods to study this phase. In this work, a 3D vision system based on Structured Light (SL) was used to monitor the fermentation phase. The evolution of the dough was studied employing 10 wheat flours with non-physicochemical and rheological differences. However, differences in dough behaviors during fermentation were found based on SL method parameters. When the variation of the total transversal area was related to the maximum height at each fermentation time a set of peaks and valleys appeared. These sets were directly related to the fermentation capacity. Specifically, a lower number of peaks during the main fermentation time (100 min) is related to wheat flours with high fermentation capacity. Consequently, the proposed SL Technique could be used as a method to check the fermentation capacity of wheat flours according to their fermentation behavior. es_ES
dc.description.sponsorship We thank the Polytechnic University of Valencia and Generalitat Valenciana for the financial support provided (PAID-05-011-2870 and 226 GVPRE/2008/170 projects, respectively) en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Polytechnic University of Valencia [PAID- 05-011-2870] es_ES
dc.relation Generalitat Valenciana [226 GVPRE/2008/170] es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Structured Light es_ES
dc.subject Monitoring es_ES
dc.subject Fermentation es_ES
dc.subject Bread es_ES
dc.subject Behavior es_ES
dc.subject.classification INGENIERIA DE SISTEMAS Y AUTOMATICA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2013.12.031
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 Ivorra Martínez, E.; Verdú Amat, S.; Sánchez Salmerón, AJ.; Barat Baviera, JM.; Grau Meló, R. (2014). Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique. Journal of Food Engineering. 130:8-13. doi:10.1016/j.jfoodeng.2013.12.031 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.jfoodeng.2013.12.031 es_ES
dc.description.upvformatpinicio 8 es_ES
dc.description.upvformatpfin 13 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 130 es_ES
dc.relation.senia 256936


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