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Orientador(es)
Resumo(s)
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 and caramelisation products formation in highly concentrated sucrose solutions, with different water contents and under various temperatures. Results demonstrated the usefulness of multiresponse modelling in understanding reaction mechanisms in food matrices. A mechanistic model
for the caramelisation reaction was proposed, which successfully described the experimental data of concentrated solutions in the 30.03 to 12.20% (w/w) water content range. Furthermore, good predictions of temperature and water content effects were achieved. For extremely low water
content systems (3.58% (w/w)), the proposed mechanistic model failed to describe experimental data, indicating different reaction pathways.
Descrição
Palavras-chave
Multiresponse modelling Sucrose thermal degradation Caramelisation reaction Kinetic parameters
Contexto Educativo
Citação
"Innovative food science and emerging technologies". ISSN 1466-8564. 8: 2 (2007) 306-315
Editora
Elsevier