Quantification of the Browning Kinetic on Pita Bread Using Fractal Method

Primer Autor
Quevedo, Roberto
Co-autores
Rojas, Richard#Pedreschi, Franco#Miguel Bastias, Jose#Siche, Raul#Uquiche, Edgar#Silva, David#Diaz, Oscar
Título
Quantification of the Browning Kinetic on Pita Bread Using Fractal Method
Editorial
SPRINGER
Revista
FOOD AND BIOPROCESS TECHNOLOGY
Lenguaje
en
Resumen
Browning kinetic was quantified in two types of pita bread based on the resulting color heterogeneity formed on their surface due to toasting them at four different temperature states (160, 180, 200, and 220 A degrees C correspondingly). In the browning kinetic description, a fractal method was used. The fractal method measures color intensity resulting from toast assuming a non-homogenous distribution of the formed color during the toasting process. Simultaneously, the conventional method was also used to determine enzymatic browning kinetics among the three darkest toast colors. The kinetic of both methods were compared under the very same conditions. In order to gather data, computer vision was employed for 1 to 2 h (taking pictures every 15 s) allowing to accumulate a considerable amount of data (around 500 points per kinetic). In the results, a fractal method was applied to keep a record of the pita bread browning and to determine the fractal kinetic rate. The browning rate measured using the fractal method was always higher than when applying the traditional method. Furthermore, it was possible to apply the Arrhenius Law to calculate corresponding activation energies.
Tipo de Recurso
Artículo original
Description
The authors acknowledge financial support from project FNI 09/15 Universidad de Los Lagos.
Los autores agradecen el apoyo financiero del proyecto FNI 09/15 Universidad de Los Lagos.
doi
10.1007/s11947-017-2006-0
Formato Recurso
pdf
Palabras Claves
Non-enzymatic browning# Fractal kinetic# Non-homogenous color# Pita bread
Ubicación del archivo
http://dx.doi.org/10.1007/s11947-017-2006-0
Categoría OCDE
Food Science & Technology
Materias
Pardeamiento no enzimático# Cinética fractal# Color no homogéneo# pan de pita
Disciplinas de la OCDE
Tecnología de los Alimentos
Físico-Química
Ciencias de la Información y Bioinformática
Id de Web of Science
WOS:000418836500017
Título de la cita (Recomendado-único)
Quantification of the Browning Kinetic on Pita Bread Using Fractal Method
Identificador del recurso (Mandatado-único)
Artículo original
Versión del recurso (Recomendado-único)
version publicada
Editorial
SPRINGER
Revista/Libro
FOOD AND BIOPROCESS TECHNOLOGY
Categoría WOS
Ciencia y tecnología de los alimentos
ISSN
1935-5130
Idioma
en
Referencia del Financiador (Mandatado si es aplicable-repetible)
ULosLagos FNI 09/15
UdeLosLagos FNI 09/15
Descripción
The authors acknowledge financial support from project FNI 09/15 Universidad de Los Lagos.
Formato
pdf
Tipo de ruta
hibrida
Access Rights
restringido
Derechos de acceso
restringido
Página de inicio (Recomendado-único)
111
Página final (Recomendado-único)
128
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