publication . Article . 2007

Multiresponse modelling of the caramelisation reaction

Mafalda A. C. Quintas; Carla Guimarães; João Baylina; Teresa R. S. Brandão; Cristina L. M. Silva;
Open Access
  • Published: 01 Jan 2007 Journal: Innovative Food Science & Emerging Technologies, volume 8, pages 306-315 (issn: 1466-8564, Copyright policy)
  • Publisher: Elsevier BV
  • Country: Portugal
Abstract 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...
Persistent Identifiers
free text keywords: Multiresponse modelling, Sucrose thermal degradation, Caramelisation reaction, Kinetic parameters, Environmental chemistry, Chemistry, High sugar, Reaction mechanism, Food products, Biochemical engineering
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