doctoral thesis
Mathematical modeling and optimization of the bread browning kinetics during baking

Jasmina Lukinac Čačić (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation
Metadata
TitleMatematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja
AuthorJasmina Lukinac Čačić
Mentor(s)Damir Magdić
Daniela Horvat
Abstract
S ciljem modeliranja kinetike promjene boje kore kruha u ovom radu primijenjeni su kinetički modeli reakcija nultog, prvog i drugog reda. Optimiranje procesa pečenja kruha provedeno je metodom odzivnih površina i odabirom centralno kompozitnog plana pokusa. Procesni parametri ispitani u ovom radu su vrijeme zamjesa (4 - 8 min), temperatura fermentacije (20 - 40 °C), vrijeme fermentacije (30 - 70 min), temperatura peći (210 - 250 °C) i vrijeme pečenja (10 – 30 min). Promjena boje kore kruha tijekom pečenja praćena je dvjema metodama, računalnom analizom slike te kolorimetrom. Uspješnost aproksimacije eksperimentalnih podatka matematičkim modelima procijenjena je pomoću više statističkih kriterija (R, R2, RMSE i AARD), te je utvrđeno da su svi ispitani modeli primjenjivi za opisivanje kinetike promjene boje kruha odabranih kultivara pšenice. Rezultati su pokazali da su, prema statističkoj značajnosti (ANOVA) utjecaja različitih procesnih uvjeta na promjenu boje kore kruha određivanu računalnom analizom slike najznačajniji utjecaj imali temperatura peći i vrijeme fermentacije kod oba ispitivana kultivara pšenice. Na boju kruha određivanu kolorimetrom statistički najznačajniji utjecaj imali su temperatura peći i vrijeme zamjesa (za uzorke kultivara Golubica), odnosno temperatura peći i vrijeme zamjesa (za uzorke kultivara Lucija). Za uzorke kruha od kultivara Golubica određeni su optimalni procesni uvjeti: vrijeme zamjesa od 5 min (brzina mjesilice 200 o/min), temperatura fermentacije 35 °C, vrijeme fermentacije 40 min i temperatura peći 220 °C, koji su se u odnosu na kultivara Lucija razlikovali u dužem vremenu zamjesa (7 min) i nižoj temperaturi fermentacije (25 °C).
Keywordsmathematical modelling optimization kinetics colour bread
Parallel title (English)Mathematical modeling and optimization of the bread browning kinetics during baking
Committee MembersDaliborka Koceva Komlenić (committee chairperson)
Damir Magdić (committee member)
Daniela Horvat (committee member)
Sandra Budžaki (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
UDK664
APPLIED SCIENCES. MEDICINE. TECHNOLOGY
Production and preservation of solid foodstuffs
51
NATURAL SCIENCES
Mathematics
Study programme typeuniversity
Study levelpostgraduate
Study programmeFood Engineering
Academic title abbreviationdr. sc.
Genredoctoral thesis
Language Croatian
Defense date2012-05-17
Parallel abstract (English)
The aim of this research was modelling of the bread browning kinetics during baking, and for this purpose several kinetics models were used (zero, first and second order kinetics model). Optimization of the baking process was investigated by using response surface methodology and central composite design. Investigated Process parameters in this study were mixing time (4 – 8 min), fermentation temperature (20 – 40 °C), fermentation time (30 - 70 min), oven temperature (210 – 250 °C) and baking time (10 – 30 min). Digital image analysis and colorimeter were used to evaluate the surface browning variation during bread baking. Approximation of experimental data was estimated using several statistical criteria (R, R2, RMSE and AARD). According to obtained results, all the tested kinetics models can be used for modelling browning kinetics of selected bread wheat cultivars. Also results showed that the most statistical significant influence on the colour change of bread crust (determined by digital image analysis) had oven temperature and fermentation time. For bread samples of cultivar Golubica the most statistical significant influence on the colour change of bread crust determined with colorimeter had oven temperature and kneading time, and for bread samples of cultivar Lucija it was oven temperature and kneading time. For samples of bread cultivars Golubica optimal processing conditions were as follow: mixing time of 5 minutes (speed kneader 200 rpm), fermentation temperature 35 °C, fermentation time 40 min and oven temperature 220 °C. Compared to the bread samples cultivars Lucija differed in longer mixing time (7 min) and lower fermentation temperature (25 °C).
Parallel keywords (Croatian)matematičko modeliranje optimiranje kinetika boja kruh
Extent174 str.: ilustr., graf. prikazi, 30 cm
Versionaccepted version
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Noteaccepted version
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:408988
CommitterSanda Hasenay