What You Need to Know
By monitoring protein denaturation via NIR spectroscopy, starch gelatinization through ultrasound acoustic‑emission, and fat rendering with thermal imaging and force sensors, the system dynamically adjusts heat input to maintain target shear modulus and gelatinization temperatures. This integration of spectroscopic, acoustic, and thermal data allows the preservation of desirable rheological properties while preventing over‑cooking or over‑gelation.
The Science
Primary Reaction
Protein denaturation, starch gelatinization, fat rendering