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以PAT驱动的乳制品加工:一种基于Rheo-Raman的动力模型,用于在线预测牛奶凝结动态

Leonardo Sibono¹, Stefania Tronci¹, Martin Aage Barsøe Hedegaard²

¹Dipartimento di Ingegneria Meccanica, Chimica e dei Materiali, Università degli Studi di Cagliari, Via Marengo 2, 09123, Cagliari, Italy.

Analytical and bioanalytical chemistry

|June 26, 2025

概括

这项研究使用拉曼光谱和风学来模拟牛奶凝结,开发了一个数学框架,以预测在引发的凝过程中的弹性模量演变. 该模型准确预测凝血动态,使工业应用中的实时监测成为可能.

科学领域:

食品科学食品科学食品科学
生物物理学的生物物理.
化学工程是化学工程的重要组成部分.

背景情况:

在乳制品加工过程中,乳皮诱导的牛奶凝结非常重要.
了解凝固过程中牛奶成分的动态行为对于过程优化至关重要.
现有的模型可能无法完全捕捉复杂的动力学和实时变化.

研究的目的:

开发一种数学模型来描述牛奶成分在引发的凝血过程中的动态行为.
预测弹性模块的时间演变,这是工业应用中的一个关键参数.
以使用拉曼光谱和风湿学数据实时监测牛奶凝血.

主要方法:

拉曼光谱的分析与风湿学测量相结合.
多变量统计分析 (主要组件分析) 用于解释光谱数据.
一个普通微分方程 (ODE) 系统的开发和分析整合.
使用测试样本进行验证,并与卡尔曼波器进行合,以实时估计.

主要成果:

开发了一个数学模型,预测了拉曼光谱主要成分和弹性模块的演变.
该模型包含一个激活功能,以考虑凝延迟.
伪运动常数和滞后时间被发现取决于温度和湿液度.
实现了高预测性能 (R2 = 0.9992),证明了模型的准确性.

结论:

开发的数学模型准确地描述了因而引起的牛奶凝固动态.
该模型能够可靠地预测弹性模量,这对于工业奶酪制造至关重要.
与卡尔曼波器的集成允许实时,在线监测牛奶凝结.

关键词:

酶是一种酶.食品食品食品食品运动学运动学建模建模模型是什么拉曼光谱法拉曼光谱法类风病学类风病学类风病学

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