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Monitoring of heat-treated wheat milling fractions by near infrared spectroscopic method

机译：监测热处理小麦铣分数通过近红外光谱方法

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摘要

Near infrared (NIR) technology is used effectively in the quality control field of cereal science and technology. The aim of this study is to elaborate on the usage of the near-infrared method for testing purposes, as well as on the recognition of the heat-treatment effects in the case of wheat milling fractions and changes in quality in these fractions. The heat treatment processes are being applied to increase the shelf life properties of products or to change the physical/rheological properties of goods. The wheat products and fractions examined in this study had been produced under industrial conditions The following products have been analysed: Hungarian wheat fraction (WF), Hungarian cake flour (CF) and aleurone-rich wheat flour (ARF). These basic flours were originated and produced by Gyermelyi Corp. flour mill. After that, the entire heat treatment process of WF, CF, ARF flour fractions were achieved and completed in cooperation of Buhler AG and Budapest University of Technology and Economics. The samples were collected based on the heat treatments, and involved hydrothermal and dry-thermal treated samples as well as untreated samples. The changes in the main chemical components (such as starch and protein) were analysed with dispersive spectrophotometers, using visible and NIR regions of the electromagnetic radiation with regards to the heat treatments. Close correlation has been established between the data of spectroscopic measurement techniques processed by various chemometric methods (e.g. principal component analysis, cluster analysis) and the types of treatments that were used. Not only differences caused by the milling technology and the heat treatment settings have been clearly observed, but also differences between the dry-thermal and the hydrothermal treatment. During this task, it became obvious that the NIR methods can detect the deviation in parameters of the heat treatments.
机译：近红外(NIR)技术有效地使用谷物科学的质量控制领域和技术。详细说明使用近红外出于测试目的,方法,以及在识别的热处理效果小麦磨分数和变化在这些质量分数。过程被应用来增加架子上生活产品或改变的性质物理/流变特性的产品。小麦产品和分数了研究已经在工业生产条件以下产品分析:匈牙利小麦分数(WF),匈牙利蛋糕面粉(CF)和aleurone-rich小麦面粉(ARF)。和Gyermelyi corp .)生产的磨粉机。WF的整个热处理过程,CF, ARF面粉分数了在布勒公司AG)和合作完成布达佩斯大学技术和经济学。基于热样本收集治疗和热液和dry-thermal治疗以及未经处理的样品样本。组件(如淀粉和蛋白质)分析了色散分光光度计,使用可见光和近红外区域的关于电磁辐射热治疗。建立数据之间的光谱测量技术通过各种处理最优化方法(如主成分分析、聚类分析)和类型的治疗使用。由铣削技术和热引起的治疗设置已经清楚地观察到,而且dry-thermal和之间的区别热液治疗。明显,近红外光谱方法可以检测热参数的偏差治疗方法。

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