The aim of this study was to examine the ability of FT-NIR spectroscopy to monitor the food quality and the process kinetics. In particular this technique was applied to the shelf life evaluation of dairy product, such as packed industrial Ricotta and Crescenza cheese stored at constant temperature for different times. This technique was also used to study the cooking kinetics of milled, parboiled and quick cooking rice samples. FT-NIR spectroscopy was used with some success to investigate macromolecular changes during yeasted bread doughs proofing and bread staling. Comparison of results from FT-NIR spectra, electronic nose, image analysis and calorimetric technique was carried out. FT-NIR was shown to have considerable merit in following chemical-physical modifications involved during a process and thus the potential to be used as on-line method for controlling macromolecular changes during storage, cooking, dough proving and bread staling.
|Titolo:||NUOVI CAMPI APPLICATIVI DELLA SPETTROSCOPIA NIR PER IL CONTROLLO DI PROCESSO E DI PARAMETRI QUALITATIVI DEI PRODOTTI ALIMENTARI|
|Data di pubblicazione:||7-mar-2006|
|Parole Chiave:||FT-NIR spectroscopy ; kinetic process ; shelf life ; dough ; bread|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Citazione:||NUOVI CAMPI APPLICATIVI DELLA SPETTROSCOPIA NIR PER IL CONTROLLO DI PROCESSO E DI PARAMETRI QUALITATIVI DEI PRODOTTI ALIMENTARI ; M. Riva, T.M.P. Cattaneo. - Milano : Università degli studi di Milano. DIPARTIMENTO DI SCIENZE E TECNOLOGIE ALIMENTARI E MICROBIOLOGICHE, 2006 Mar 07. ((18. ciclo, Anno Accademico 2005/2006.|
|Appare nelle tipologie:||13 - Tesi di dottorato discussa entro ottobre 2010|