Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening

This work deals with the electromagnetic characterization of Carasau bread doughs, in the microwave range region. The microstructure, texture, product quality, and dielectric properties were investigated, jointly with a thorough thermogravimetric analysis. The goal is to link the physical properties...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Matteo Bruno Lodi [verfasserIn] Nicola Curreli [verfasserIn] Andrea Melis [verfasserIn] Emanuele Garau [verfasserIn] Fabio Fanari [verfasserIn] Alessandro Fedeli [verfasserIn] Andrea Randazzo [verfasserIn] Giuseppe Mazzarella [verfasserIn] Alessandro Fanti [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Carasau bread dough dielectric materials dielectric measurements dielectric spectroscopy food manufacturing microwave measurements

Übergeordnetes Werk:	In: IEEE Access - IEEE, 2014, 9(2021), Seite 159833-159847
Übergeordnetes Werk:	volume:9 ; year:2021 ; pages:159833-159847

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1109/ACCESS.2021.3131207

Katalog-ID:	DOAJ048822531

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spelling	10.1109/ACCESS.2021.3131207 doi (DE-627)DOAJ048822531 (DE-599)DOAJ44773441ab5643efa7f102f4f540c3b5 DE-627 ger DE-627 rakwb eng TK1-9971 Matteo Bruno Lodi verfasserin aut Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This work deals with the electromagnetic characterization of Carasau bread doughs, in the microwave range region. The microstructure, texture, product quality, and dielectric properties were investigated, jointly with a thorough thermogravimetric analysis. The goal is to link the physical properties with the product quality and to process variables. The variation of the dielectric properties during the dough leavening is studied. The dielectric properties of raw materials (water, yeast, salt, and semolina) were measured from 500 MHz to 8.5 GHz. Given the heterogeneous character of bread microstructure, the possibility of predicting by using mixing formula the final characteristic of a standard Carasau bread dough, manufactured with three different semolina wheat batches, is investigated. A power-law model can predict the average dough properties for frequencies higher than 2.45 GHz. This work proposes a dielectric spectroscopy model for this food material. A third-order Cole-Cole model can describe the dielectric spectra of the Carasau doughs over the entire frequency range. The decrease of the complex permittivity of the dough during leavening can be modeled with a reduction of the static permittivity and a decrement of the electrical conductivity. This study can foster the development of a microwave inline system for leavening monitoring. Carasau bread dough dielectric materials dielectric measurements dielectric spectroscopy food manufacturing microwave measurements Electrical engineering. Electronics. Nuclear engineering Nicola Curreli verfasserin aut Andrea Melis verfasserin aut Emanuele Garau verfasserin aut Fabio Fanari verfasserin aut Alessandro Fedeli verfasserin aut Andrea Randazzo verfasserin aut Giuseppe Mazzarella verfasserin aut Alessandro Fanti verfasserin aut In IEEE Access IEEE, 2014 9(2021), Seite 159833-159847 (DE-627)728440385 (DE-600)2687964-5 21693536 nnns volume:9 year:2021 pages:159833-159847 https://doi.org/10.1109/ACCESS.2021.3131207 kostenfrei https://doaj.org/article/44773441ab5643efa7f102f4f540c3b5 kostenfrei https://ieeexplore.ieee.org/document/9627930/ kostenfrei https://doaj.org/toc/2169-3536 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2021 159833-159847
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allfieldsSound	10.1109/ACCESS.2021.3131207 doi (DE-627)DOAJ048822531 (DE-599)DOAJ44773441ab5643efa7f102f4f540c3b5 DE-627 ger DE-627 rakwb eng TK1-9971 Matteo Bruno Lodi verfasserin aut Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This work deals with the electromagnetic characterization of Carasau bread doughs, in the microwave range region. The microstructure, texture, product quality, and dielectric properties were investigated, jointly with a thorough thermogravimetric analysis. The goal is to link the physical properties with the product quality and to process variables. The variation of the dielectric properties during the dough leavening is studied. The dielectric properties of raw materials (water, yeast, salt, and semolina) were measured from 500 MHz to 8.5 GHz. Given the heterogeneous character of bread microstructure, the possibility of predicting by using mixing formula the final characteristic of a standard Carasau bread dough, manufactured with three different semolina wheat batches, is investigated. A power-law model can predict the average dough properties for frequencies higher than 2.45 GHz. This work proposes a dielectric spectroscopy model for this food material. A third-order Cole-Cole model can describe the dielectric spectra of the Carasau doughs over the entire frequency range. The decrease of the complex permittivity of the dough during leavening can be modeled with a reduction of the static permittivity and a decrement of the electrical conductivity. This study can foster the development of a microwave inline system for leavening monitoring. Carasau bread dough dielectric materials dielectric measurements dielectric spectroscopy food manufacturing microwave measurements Electrical engineering. Electronics. Nuclear engineering Nicola Curreli verfasserin aut Andrea Melis verfasserin aut Emanuele Garau verfasserin aut Fabio Fanari verfasserin aut Alessandro Fedeli verfasserin aut Andrea Randazzo verfasserin aut Giuseppe Mazzarella verfasserin aut Alessandro Fanti verfasserin aut In IEEE Access IEEE, 2014 9(2021), Seite 159833-159847 (DE-627)728440385 (DE-600)2687964-5 21693536 nnns volume:9 year:2021 pages:159833-159847 https://doi.org/10.1109/ACCESS.2021.3131207 kostenfrei https://doaj.org/article/44773441ab5643efa7f102f4f540c3b5 kostenfrei https://ieeexplore.ieee.org/document/9627930/ kostenfrei https://doaj.org/toc/2169-3536 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2021 159833-159847
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callnumber-first	T - Technology
author	Matteo Bruno Lodi
spellingShingle	Matteo Bruno Lodi misc TK1-9971 misc Carasau bread dough misc dielectric materials misc dielectric measurements misc dielectric spectroscopy misc food manufacturing misc microwave measurements misc Electrical engineering. Electronics. Nuclear engineering Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening
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topic_title	TK1-9971 Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening Carasau bread dough dielectric materials dielectric measurements dielectric spectroscopy food manufacturing microwave measurements
topic	misc TK1-9971 misc Carasau bread dough misc dielectric materials misc dielectric measurements misc dielectric spectroscopy misc food manufacturing misc microwave measurements misc Electrical engineering. Electronics. Nuclear engineering
topic_unstemmed	misc TK1-9971 misc Carasau bread dough misc dielectric materials misc dielectric measurements misc dielectric spectroscopy misc food manufacturing misc microwave measurements misc Electrical engineering. Electronics. Nuclear engineering
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title	Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening
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title_full	Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening
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title_sort	microwave characterization and modeling of the carasau bread doughs during leavening
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title_auth	Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening
abstract	This work deals with the electromagnetic characterization of Carasau bread doughs, in the microwave range region. The microstructure, texture, product quality, and dielectric properties were investigated, jointly with a thorough thermogravimetric analysis. The goal is to link the physical properties with the product quality and to process variables. The variation of the dielectric properties during the dough leavening is studied. The dielectric properties of raw materials (water, yeast, salt, and semolina) were measured from 500 MHz to 8.5 GHz. Given the heterogeneous character of bread microstructure, the possibility of predicting by using mixing formula the final characteristic of a standard Carasau bread dough, manufactured with three different semolina wheat batches, is investigated. A power-law model can predict the average dough properties for frequencies higher than 2.45 GHz. This work proposes a dielectric spectroscopy model for this food material. A third-order Cole-Cole model can describe the dielectric spectra of the Carasau doughs over the entire frequency range. The decrease of the complex permittivity of the dough during leavening can be modeled with a reduction of the static permittivity and a decrement of the electrical conductivity. This study can foster the development of a microwave inline system for leavening monitoring.
abstractGer	This work deals with the electromagnetic characterization of Carasau bread doughs, in the microwave range region. The microstructure, texture, product quality, and dielectric properties were investigated, jointly with a thorough thermogravimetric analysis. The goal is to link the physical properties with the product quality and to process variables. The variation of the dielectric properties during the dough leavening is studied. The dielectric properties of raw materials (water, yeast, salt, and semolina) were measured from 500 MHz to 8.5 GHz. Given the heterogeneous character of bread microstructure, the possibility of predicting by using mixing formula the final characteristic of a standard Carasau bread dough, manufactured with three different semolina wheat batches, is investigated. A power-law model can predict the average dough properties for frequencies higher than 2.45 GHz. This work proposes a dielectric spectroscopy model for this food material. A third-order Cole-Cole model can describe the dielectric spectra of the Carasau doughs over the entire frequency range. The decrease of the complex permittivity of the dough during leavening can be modeled with a reduction of the static permittivity and a decrement of the electrical conductivity. This study can foster the development of a microwave inline system for leavening monitoring.
abstract_unstemmed	This work deals with the electromagnetic characterization of Carasau bread doughs, in the microwave range region. The microstructure, texture, product quality, and dielectric properties were investigated, jointly with a thorough thermogravimetric analysis. The goal is to link the physical properties with the product quality and to process variables. The variation of the dielectric properties during the dough leavening is studied. The dielectric properties of raw materials (water, yeast, salt, and semolina) were measured from 500 MHz to 8.5 GHz. Given the heterogeneous character of bread microstructure, the possibility of predicting by using mixing formula the final characteristic of a standard Carasau bread dough, manufactured with three different semolina wheat batches, is investigated. A power-law model can predict the average dough properties for frequencies higher than 2.45 GHz. This work proposes a dielectric spectroscopy model for this food material. A third-order Cole-Cole model can describe the dielectric spectra of the Carasau doughs over the entire frequency range. The decrease of the complex permittivity of the dough during leavening can be modeled with a reduction of the static permittivity and a decrement of the electrical conductivity. This study can foster the development of a microwave inline system for leavening monitoring.
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title_short	Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening
url	https://doi.org/10.1109/ACCESS.2021.3131207 https://doaj.org/article/44773441ab5643efa7f102f4f540c3b5 https://ieeexplore.ieee.org/document/9627930/ https://doaj.org/toc/2169-3536
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author2	Nicola Curreli Andrea Melis Emanuele Garau Fabio Fanari Alessandro Fedeli Andrea Randazzo Giuseppe Mazzarella Alessandro Fanti
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up_date	2024-07-03T19:52:48.497Z
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Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening

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