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Multiresponse modelling of the caramelisation reaction

2007Journal article Open access
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dc.contributor.authorQuintas, Mafalda
dc.contributor.authorGuimarães, Carla
dc.contributor.authorBaylina, João
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2010-10-11T21:27:15Z
dc.date.available2010-10-11T21:27:15Z
dc.date.issued2007
dc.description.abstractMultiresponse 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.por
dc.identifier.citation"Innovative food science and emerging technologies". ISSN 1466-8564. 8: 2 (2007) 306-315por
dc.identifier.urihttp://hdl.handle.net/10400.14/2839
dc.language.isoengpor
dc.publisherElsevierpor
dc.relation.publisherversionhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6W6D-4N5TN8H-1&_user=10&_coverDate=06%2F30%2F2007&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_searchStrId=1493807945&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=63161bfacd4fea0459d7a61a322c18a0&searchtype=apor
dc.subjectMultiresponse modellingpor
dc.subjectSucrose thermal degradationpor
dc.subjectCaramelisation reactionpor
dc.subjectKinetic parameterspor
dc.titleMultiresponse modelling of the caramelisation reactionpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameBrandão
person.familyNameSilva
person.givenNameTeresa
person.givenNameCristina
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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