کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9486869 | 1330527 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Potential applications of near infrared spectroscopy for evaluating thermal treatments of fresh egg pasta
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
A non-invasive near infrared technique has been used to identify changes in fresh unfilled egg pasta (tagliatelle, fettuccine and tagliolini) during thermal treatment. The treatment of fresh pasta was quantified in terms of time-temperature integrated indices, and F7010 values of each treatment calculated. Heat-treated pasta samples were scanned by reflectance spectroscopy. A calibration set of 67 samples and a validation set of 20 samples of fresh egg pasta was used. The calibration was carried out using the partial least square (PLS) model and combined all wavelengths in a range from 4000 to 10,000 cmâ1. The model predicted F7010 values with an SEE of 0.16 and an r of 0.91. An NIR analysis can be used to rapidly monitor thermal processing parameters.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 16, Issue 3, March 2005, Pages 249-256
Journal: Food Control - Volume 16, Issue 3, March 2005, Pages 249-256
نویسندگان
Stefano Zardetto,