Study of the distribution of water within a biscuit during cooling; effect on the checking and the breakage
| Autor: | Le-Bail Alain, Jaillais Benoit, Ribourg Lucie, Courcoux Philippe, Queveau Delphine, Jonchere Camille, Le-Bail Patricia, Guihard Luc, Bedas Marion |
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| Přispěvatelé: | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Institut de biologie structurale et microbiologie (IBSM), Université de la Méditerranée - Aix-Marseille 2-Université Paul Cézanne - Aix-Marseille 3-Université de Provence - Aix-Marseille 1-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Mines Nantes (Mines Nantes)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS), Université de Nantes (UN)-Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Materials science
Biscuits Edge (geometry) Cooling effect 01 natural sciences Phase Transition Analytical Chemistry [SPI]Engineering Sciences [physics] 0404 agricultural biotechnology Breakage Water distribution NIR imaging system [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Cooking Composite material Crack 010401 analytical chemistry Temperature Water Bread 04 agricultural and veterinary sciences General Medicine 040401 food science 6. Clean water 0104 chemical sciences Distribution (mathematics) Karl Fischer Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2019, 299 (125078), pp.1-9. ⟨10.1016/j.foodchem.2019.125078⟩ Food Chemistry, 2019, 299 (125078), pp.1-9. ⟨10.1016/j.foodchem.2019.125078⟩ |
| ISSN: | 0308-8146 1873-7072 |
| DOI: | 10.1016/j.foodchem.2019.125078⟩ |
| Popis: | International audience; The fragility of biscuits yields checking (cracks) and eventually breakage, which originated mainly from heterogeneity in water distribution in the thickness dimension (surface vs centre) and also to the plan dimension (edge vs centre) of the product. The objective of the BRICE project is to study the impact of the distribution of water on the occurrence of checking and breakage (C&B) in biscuits, considering a round and thick biscuit and a rectangular and thinner biscuit presenting piercing points.C&B counting was performed over 15 days of storage (the time needed to reach stability). A higher C&B occurrence was observed in the round biscuits, while rectangular biscuits had a near-zero C&B rate. The Karl Fischer method was combined with an automated NIR imaging system to monitor the water distribution at the centres and surfaces of the products, as well as the apparition of C&B. The results confirmed that minuscule water gradients are involved. |
| Databáze: | OpenAIRE |
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