欧亚国际

近期，科学家利用Videometer多光谱成像系统在知名期刊Food Chemistry上发表了题为“Batch-wise versus continuous dough mixing of Danish butter cookies. A near infrared hyperspectral imaging study”的文章，这是在该期刊发表的数十篇文字之一。

Videometer成立于1999年总部位于丹麦，是一家专注于光谱成像、自动视觉测量和质量监控的高科技公司。多年来，Videometer不断发展，开发了多样化和熟练的专业知识。为多个工业领域开发高性能视觉系统，产品应用于植物表型研究、种子表型研究、生态学研究、微生物学和制药以及食品监测如肉类、海鲜、蔬菜、水果、酸奶、烘焙和油炸食品等等领域。Videometer因其设备广泛用于质构、颜色、形态、光泽、形状以及表面化学方面的测量已在知名期刊中发表超过300多篇科学论文，其多光谱成像技术代表了业界高水准。

主要产品系列包括：

VideometerLab 4台式多光谱成像平台、便携式多光谱成像系统Videometer Minilab、VideometerMic显微多光谱成像平台、VideometerMR根系多光谱成像系统、Videometer多光谱种子检验与表型实验室、VideometerLiq固、液两用多光谱成像分析平台（多光谱液体稳定性分析仪）、VideometerMiniLiq便携式多光谱稳定性分析仪、VideometerLab 500大成像面积多光谱成像系统、Videometer Lab UV紫外多光谱成像系统、VideometerLab XY高通量颗粒多光谱成像系统等等。

食品品质多丹麦黄油曲奇的分批与连续面团混合-近红外高光谱成像研究

热点

批量生产与饼干生产中的连续生产相比较。

HSI-NIR揭示了制造过程中表面成分的不均匀性。

HSI-NIR和化学计量学是研究食品生产的完美组合。

PCA、ASCA和HSI-NIR对于理解食品中的物理化学效应至关重要。

摘要

丹麦黄油曲奇是一种著名的糖果产品，其成功对所需的大批量生产形成了挑战，需要采取不同的策略来提高产量，同时保持高质量标准。使用的两条生产线是分批和连续面团混合。尽管配方相同，但两种生产类型的结果在质地和外观上有所不同。虽然这不会影响质量，但可以观察到纹理的变化。本文使用近红外高光谱成像和化学计量学分析了烘烤后饼干的物理化学差异。研究表明，批量生产和连续生产之间质地的变化主要是由于饼干表面或附近的不可见斑点中出现的结晶蔗糖的差异，以及连续生产过程中饼干表面迁移黄油脂肪斑点的较高趋势。

关键词

丹麦黄油饼干，化学分布，实验设计，化学成像，PCA，ASCA

Batch-wise versus continuous dough mixing of Danish butter cookies. A near infrared hyperspectral imaging study

Highlights

Batch-wise is compared to continuous production in cookies manufacturing.

HSI-NIR reveals surface compositional inhomogeneity with the manufacturing procedure.

HSI-NIR and chemometrics are a perfect combination to study food production.

PCA, ASCA and HSI-NIR are essential to understand physicochemical effects in food.

Abstract

The Danish buttered cookie is a famous confectionery product. Its success makes manufacturing of the large volumes required challenging, introducing the need for different strategies to increase production while maintaining a high-quality standard. Two manufacturing lines used are batch-wise and continuous dough mixing. Despite the recipe being the same, the outcome of the two production types differs in texture and external appearance. While this does not infringe on the quality, changes in texture are observable. This manuscript analyses the physicochemical differences of the cookies after baking using Near Infrared hyperspectral imaging and Chemometrics. The study demonstrates that the changes in texture between batch and continuous production are mostly due to the difference in crystalline sucrose emerging in invisible spots on or near the surface of the cookies and a higher tendency of migrated butter-fat spots on the surface of the cookies for the continuous manufacturing procedure. 

Keywords

Danish buttered cookies,Chemical distribution,Design of Experiments,Chemical Imaging,PCA,ASCA