2026-04-17T22:11:08Zhttps://riubu.ubu.es/oai/request
oai:riubu.ubu.es:10259/99592025-01-20T07:58:53Zcom_10259_4249com_10259_5086com_10259_2604col_10259_4250
Repositorio Institucional de la Universidad de Burgos author Castro Reigía, David author Ortiz Fernández, Mª Cruz author Sanllorente Méndez, Silvia author García Esteban-Barcina, Iker author Sarabia Peinador, Luis Antonio 2025-01-17T13:57:17Z 2025-01-17T13:57:17Z 2024-03 0169-7439 http://hdl.handle.net/10259/9959 10.1016/j.chemolab.2024.105092 Biscuits are a highly demanded product worldwide. Its success makes their manufacture process a challenging task, needing new strategies to maintain the high production levels and a high-quality standard. This is determined by two key processes: the kneading and the rolling. This manuscript aims to reflect the improvements that the application of a novel soft multiclass compliant classification method (PLS2-CM) entails regarding the traditional chemometric class modelling. With this new approach, the intention is to detect possible deficiencies in biscuit doughs (excess of water, lack of water or little kneading time) during both industrial processes by using NIR spectroscopy. In PLS2-CM, the coding of the classes is done using an Error Correcting Code Matrix (ECOC), which implies to employ several binary learners so that their number and structure are not predetermined beforehand but are function of the data set to be modelled. The optimization criterion in PLS2-CM is the sensitivity and specificity matrix evaluated by the Diagonal Modified Confusion Entropy (DMCEN), a new index inspired by the Shannon's entropy that is more sensitive to changes in the elements of that matrix than the usual total efficiency. The results obtained according to this index are better with this new soft classification method than the ones obtained when using other soft class modelling techniques such as soft independent modelling of class analogy (SIMCA) or unequal dispersed classes (UNEQ). In this work it is shown that it is possible to completely distinguish a correct kneaded dough from another defective one with a specificity equal to 1 during the kneading process, but the class corresponding with water deficit dough, accepts a very high percentage (80 % in training and 92 % in prediction) of the excess-water dough spectra. Despite that, after the fermentation and during the rolling process, the same doughs are modelled with complete sensitivity and specificity in prediction (100 %), which indicates that the physico-chemical changes produced during the fermentation are decisive to characterize the absence of defects in biscuit doughs kneading by NIR spectroscopy. eng Atribución-NoComercial 4.0 Internacional Sensitivity and specificity DMCEN PLS2-Class modelling Process control Kneading Rolling PLS class modelling using error correction output code matrices, entropy and NIR spectroscopy to detect deficiencies in pastry doughs info:eu-repo/semantics/article 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 URL https://riubu.ubu.es/bitstream/10259/9959/1/Castro-cils_2024.pdf File MD5 306dae78dda550c0509373b57d3b2375 1932068 application/pdf Castro-cils_2024.pdf