在线监测酸面粉发酵使用气体传感器阵列与多变量数据分析
Marvin Anker1, Abdolrahim Yousefi-Darani2, Viktoria Zettel2
1Department of Food Informatics and Computational Science Hub, University of Hohenheim, 70599 Stuttgart, Germany.
Sensors (Basel, Switzerland)
|September 28, 2023
概括
在线气体传感器可以预测酸面粉发酵质量. 这种方法有效地监测pH和总可定位酸度 (TTA),改进了传统的耗时的离线测量,以获得更好的面包制品.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 分析化学 分析化学
背景情况:
- 酸面粉发酵提高了面包产品的质量,包括保质期和营养价值.
- 精确监测酵母面的发酵对于稳定的质量至关重要.
- 传统的离线测量pH值和总可定位酸度 (TTA) 是耗时且昂贵的.
研究的目的:
- 开发和验证使用气体传感器阵列 (GSA) 进行酸面粉发酵的在线监测系统.
- 为了将GSA的废气数据与pH和TTA的离线测量相关联.
- 为关键发酵参数建立可靠的预测模型.
主要方法:
- 使用气体传感器阵列 (GSA) 系统实时监测酸面粉发酵.
- 从GSA废气数据中提取的特征.
- 使用主要成分分析 (PCA) 和联合发酵数据开发了预测模型.
主要成果:
- 获得了pH和TTA的强大预测模型,具有高的确定系数 (R2:pH为0.94-0.998,TTA为0.947-0.994).
- 报告的百分比根的平均平方误差 (RMSE) 在pH的1.4%-12%和TTA的2.7%-9.3%之间.
- 证明了PCA的有效性,并将发酵数据用于模型准确性.
结论:
- 使用GSA在线监测酸面酵母发酵废气是一种具有成本效益和效率的方法.
- 这种方法可以准确预测pH和TTA等关键过程变量.
- 开发的GSA系统为酸面粉生产的质量控制提供了有价值的工具.
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