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
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
Subjects
free text keywords: Multiresponse modelling, Sucrose thermal degradation, Caramelisation reaction, Kinetic parameters, Environmental chemistry, Chemistry, High sugar, Reaction mechanism, Food products, Biochemical engineering
40 references, page 1 of 3

Antal Jr., M. J., Mok, W. S. L., & Richards, G. N. (1990). Mechanism of formation of 5-(hydroxymethyl)-2-furaldehyde from fructose and sucrose. Carbohydrate Research, 199(1), 91−109.

Arena, E., Fallico, B., & Maccarone, E. (2001). Thermal damage in blood orange juice: Kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation. International Journal of Food Science and Technology, 36(2), 145−151.

Barros, R. M., & Malcata, F. X. (2004). A kinetic model for hydrolysis of whey proteins by cardosin a extracted from cynara cardunculus. Food Chemistry, 88(3), 351−359. [OpenAIRE]

Bates, D., & Watts, D. (1988). Non-linear Regression Analysis and Its Applications. New York: John Wiley & Sons.

Bell, L. N., & Labuza, T. P. (1994). Influence of the low-moisture state on pH and its implication for reaction kinetics. Journal of Food Engineering, 22(1-4), 291−312.

Box, G. E. P., & Draper, N. R. (1965). The bayesian estimation of common parameters from several responses. Biometrika, 52(3,4), 355−365.

Box, G. E. P., & Hunter, W. G. (1965). The experimental study of physical mechanisms. Technometrics, 7(1), 23−42.

Braga da Cruz, I., MacInnes, W. M., Oliveira, J. C., & Malcata, F. X. (2002). Supplemented state diagram for sucrose from dynamic mechanical thermal analysis. In H. Levine (Ed.), Amorphous food and pharmaceutical systems (pp. 59−70). Cambridge: The Royal Society of Chemistry.

Buera, M. P., Chirifie, J., Resnik, S. L., & Wetzler, G. (1987). Non-enzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning. Journal of Food Science, 52(4), 1063−1066.

Clarke, M. A., Edye, L. A., & Eggleston, G. (1997). Sucrose decomposition in aqueous solution, and losses in sugar manufacture and refining. Advances in Carbohydrate Chemistry and Biochemistry (pp. 441−470).

Cohen, E., Birk, Y., Mannheim, C. H., & Saguy, I. S. (1994). Kinetic parameterestimation for quality change during continuous thermal-processing of grapefruit juice. Journal of Food Science, 59(1), 155−158.

Defaye, J., & García-Fernández, J. M. (1995). The oligosaccharide components of caramel. Zuckerindustrie, 120(8), 700−704.

Eggleston, G., Trask-Morrel, B., & Vercellotti, J. R. (1996). Use of differential scanning calorimetry and thermogravimetric analysis to characterize the thermal degradation of crystalline sucrose and dried sucrose-salt residues. Journal of Agricultural and Food Chemistry, 44(10), 3319−3325.

Haralampu, S. G., Saguy, I. S., & Karel, M. (1985). Estimation of Arrhenius model parameters using three least squares methods. Journal of Food Processing and Preservation, 9(3), 129−143. [OpenAIRE]

Karel, M. (1993). Temperature-dependence of food deterioration processes. Journal of Food Science, 58(6), ii.

40 references, page 1 of 3
Any information missing or wrong?Report an Issue