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Using Chemical Sensors in Process Control: Formation of Confectionery Mass Aroma

Authors
  • Kuchmenko, T. A.1
  • Lisitskaya, R. P.2
  • 1 Department of Environment and Chemical Engineering, Voronezh State University of Engineering Technology, Voronezh, 394000, Russia , Voronezh (Russia)
  • 2 Zhukovskii and Gagarin Military Air Academy, Voronezh, 394064, Russia , Voronezh (Russia)
Type
Published Article
Journal
Journal of Analytical Chemistry
Publisher
Pleiades Publishing
Publication Date
Jul 03, 2021
Volume
76
Issue
7
Pages
881–890
Identifiers
DOI: 10.1134/S1061934821070078
Source
Springer Nature
Keywords
Disciplines
  • Articles
License
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Abstract

AbstractWe demonstrated a possibility of using a chemical sensor array for the control of the formation of the aroma of confectionery masses during conching. The correlation between the results of sensor-metric analysis and physical and chemical indicators of the quality of confectionery masses was evaluated. An array of chemical sensors enables the assessment of the intensity and shift of the composition of the aroma during conching as the key stage of production. It ensures a rapid assessment of standard indicators, that is, the acid number of lauric substitute for cocoa butter by the signal of the sensor with polyethylene glycol adipate (Pearson’s correlation degree R = 0.94), the acidity of confectionery masses of different nature by the signals of sensors based on crown ether and Tween-40 (R = 0.90–0.92). The most valuable achievement is the ability of controlling the decrease in the concentration of nonvolatile compounds and the total concentration of sugars and reducing sugars during conching, based on the signals from two sensors (R = 0.90–0.93). We also show a possibility of introducing an electronic nose gas analyzer based on adsorption-type sensors into the control system of confectionery production for determining physical and chemical parameters and digitizing the most unstable property, that is, aroma, compliance and optimization of recipes, an objective and reproducible assessment of the quality of raw materials and confectionery products, and the control of the reproducibility of the integral indicator (aroma) for different batches of finished products.

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