Mostrar el registro sencillo del ítem
dc.contributor.author | Garcia-Perez, J.V. | es_ES |
dc.contributor.author | De Prados, M. | es_ES |
dc.contributor.author | Martínez, G. | es_ES |
dc.contributor.author | Gomez Alvarez-Arenas, T. E. | es_ES |
dc.contributor.author | Benedito Fort, José Javier | es_ES |
dc.date.accessioned | 2021-02-06T04:33:42Z | |
dc.date.available | 2021-02-06T04:33:42Z | |
dc.date.issued | 2019-12 | es_ES |
dc.identifier.issn | 0260-8774 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/160831 | |
dc.description.abstract | [EN] In the dry-cured ham industry, an accurate control of the dry-salting process is especially complex because of the great heterogeneity of the meat pieces and the effect of different operational variables. The main objective of this study was to evaluate the feasibility of using an ultrasound system and methodology, adapted to the industry requirements, for the online monitoring of the ham dry-salting process. For that purpose, hams were dry salted for different times (4, 10, 11, 14, 16 and 30 days) at 2 degrees C. The cushion zone of the ham was placed over the transducers during salting and ultrasonic signals were taken automatically (5 min interval by using pulse-echo mode. Several methods of signal analysis were considered in order to assess the time of flight (TOF). TOF estimations by means of the energy threshold and cross-correlation methods (between the initial ultrasonic signal and the remaining signals measured during salting and between consecutive signals 5 min apart without interpolation) were affected by the low signal-to-noise ratio and the pulse distortion and were discarded for the online monitoring of ham salting. Otherwise, the cross-correlation method between consecutive signals (5 min apart) with interpolation n = 3 (CCM-CS n = 3), between non-consecutive signals (1 h apart) (CCM-NCS) and the phase spectrum method (PSM), provided close estimations of the variation of the TOF, which correlated well with the ham salt gain (R-2 = 0.83 for CCM-CS n = 3, 0.93 for CCM-NCS and 0.90 for PSM). Consequently, the use of ultrasonic pulse-echo TOF measurements could be considered as a simple, non-invasive, non-destructive and reliable technique for the industrial monitoring of the ham dry-salting process. | es_ES |
dc.description.sponsorship | This work was supported by the Spanish Ministerio de Economia y Competitividad (MINECO), Institute Nacional de Investigacion y Tecnologia Agraria y Alimentaria and European Regional Development Fund (ERDF 2014-2020) (project RTA 2013-00030-C03-02), and by the Universitat Politecnica de Valencia through the FPI grant awarded to Marta de Prados (SP-1.2011-S1-2757). | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Salting | es_ES |
dc.subject | Ham | es_ES |
dc.subject | Time of flight | es_ES |
dc.subject | Energy threshold | es_ES |
dc.subject | Cross-correlation | es_ES |
dc.subject | Phase spectrum | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Ultrasonic online monitoring of the ham salting process. Methods for signal analysis: Time of flight calculation | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2019.05.032 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/UPV//SP-1.2011-S1-2757/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//RTA2013-00030-C03-02/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Garcia-Perez, J.; De Prados, M.; Martínez, G.; Gomez Alvarez-Arenas, TE.; Benedito Fort, JJ. (2019). Ultrasonic online monitoring of the ham salting process. Methods for signal analysis: Time of flight calculation. Journal of Food Engineering. 263:87-95. https://doi.org/10.1016/j.jfoodeng.2019.05.032 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.jfoodeng.2019.05.032 | es_ES |
dc.description.upvformatpinicio | 87 | es_ES |
dc.description.upvformatpfin | 95 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 263 | es_ES |
dc.relation.pasarela | S\394397 | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad | es_ES |
dc.description.references | Aparicio, C., Otero, L., Guignon, B., Molina-García, A. D., & Sanz, P. D. (2008). Ice content and temperature determination from ultrasonic measurements in partially frozen foods. Journal of Food Engineering, 88(2), 272-279. doi:10.1016/j.jfoodeng.2008.02.011 | es_ES |
dc.description.references | Awad, T., & Sato, K. (2002). Acceleration of crystallisation of palm kernel oil in oil-in-water emulsion by hydrophobic emulsifier additives. Colloids and Surfaces B: Biointerfaces, 25(1), 45-53. doi:10.1016/s0927-7765(01)00298-3 | es_ES |
dc.description.references | Benedito, J., Mulet, A., Velasco, J., & Dobarganes, M. C. (2002). Ultrasonic Assessment of Oil Quality during Frying. Journal of Agricultural and Food Chemistry, 50(16), 4531-4536. doi:10.1021/jf020230s | es_ES |
dc.description.references | Cárcel, J. A., Benedito, J., Bon, J., & Mulet, A. (2007). High intensity ultrasound effects on meat brining. Meat Science, 76(4), 611-619. doi:10.1016/j.meatsci.2007.01.022 | es_ES |
dc.description.references | De Prados, M., García-Pérez, J. V., & Benedito, J. (2015). Non-destructive salt content prediction in brined pork meat using ultrasound technology. Journal of Food Engineering, 154, 39-48. doi:10.1016/j.jfoodeng.2014.12.024 | es_ES |
dc.description.references | De Prados, M., Garcia-Perez, J. V., & Benedito, J. (2016). Ultrasonic characterization and online monitoring of pork meat dry salting process. Food Control, 60, 646-655. doi:10.1016/j.foodcont.2015.09.009 | es_ES |
dc.description.references | Dixit, Y., Casado-Gavalda, M. P., Cama-Moncunill, R., Cama-Moncunill, X., Markiewicz-Keszycka, M., Cullen, P. J., & Sullivan, C. (2017). Developments and Challenges in Online NIR Spectroscopy for Meat Processing. Comprehensive Reviews in Food Science and Food Safety, 16(6), 1172-1187. doi:10.1111/1541-4337.12295 | es_ES |
dc.description.references | Koc, A. B., & Ozer, B. (2008). Nondestructive monitoring of renetted whole milk during cheese manufacturing. Food Research International, 41(7), 745-750. doi:10.1016/j.foodres.2008.05.008 | es_ES |
dc.description.references | Koksel, F., Strybulevych, A., Page, J. H., & Scanlon, M. G. (2014). Ultrasonic Characterization of Unyeasted Bread Dough of Different Sodium Chloride Concentrations. Cereal Chemistry Journal, 91(4), 327-332. doi:10.1094/cchem-10-13-0206-cesi | es_ES |
dc.description.references | Koksel, F., Strybulevych, A., Page, J. H., & Scanlon, M. G. (2017). Ultrasonic investigation of the effects of composition on the volume fraction of bubbles and changes in their relative sizes in non-yeasted gluten-starch blend doughs. Journal of Food Engineering, 204, 1-7. doi:10.1016/j.jfoodeng.2017.01.027 | es_ES |
dc.description.references | Leemans, V., & Destain, M.-F. (2009). Ultrasonic internal defect detection in cheese. Journal of Food Engineering, 90(3), 333-340. doi:10.1016/j.jfoodeng.2008.06.042 | es_ES |
dc.description.references | Nowak, K. W., & Markowski, M. (2013). A comparison of methods for the determination of sound velocity in biological materials: A case study. Ultrasonics, 53(5), 923-927. doi:10.1016/j.ultras.2013.01.009 | es_ES |
dc.description.references | Nowak, K. W., Markowski, M., & Daszkiewicz, T. (2015). Ultrasonic determination of mechanical properties of meat products. Journal of Food Engineering, 147, 49-55. doi:10.1016/j.jfoodeng.2014.09.024 | es_ES |
dc.description.references | Nowak, K. W., Markowski, M., & Daszkiewicz, T. (2016). A modified ultrasonic method for determining the chemical composition of meat products. Journal of Food Engineering, 180, 10-15. doi:10.1016/j.jfoodeng.2016.02.010 | es_ES |
dc.description.references | Pallav, P., Hutchins, D. A., & Gan, T. . (2009). Air-coupled ultrasonic evaluation of food materials. Ultrasonics, 49(2), 244-253. doi:10.1016/j.ultras.2008.09.002 | es_ES |
dc.description.references | Pérez-Santaescolástica, C., Fraeye, I., Barba, F. J., Gómez, B., Tomasevic, I., Romero, A., … Lorenzo, J. M. (2019). Application of non-invasive technologies in dry-cured ham: An overview. Trends in Food Science & Technology, 86, 360-374. doi:10.1016/j.tifs.2019.02.011 | es_ES |
dc.description.references | Pialucha, T., Guyott, C. C. H., & Cawley, P. (1989). Amplitude spectrum method for the measurement of phase velocity. Ultrasonics, 27(5), 270-279. doi:10.1016/0041-624x(89)90068-1 | es_ES |
dc.description.references | Resa, P., Elvira, L., Montero de Espinosa, F., González, R., & Barcenilla, J. (2008). On-line ultrasonic velocity monitoring of alcoholic fermentation kinetics. Bioprocess and Biosystems Engineering, 32(3), 321-331. doi:10.1007/s00449-008-0251-3 | es_ES |
dc.description.references | Sachse, W., & Pao, Y. (1978). On the determination of phase and group velocities of dispersive waves in solids. Journal of Applied Physics, 49(8), 4320-4327. doi:10.1063/1.325484 | es_ES |
dc.description.references | Sarabia, E., Llata, J., Robla, S., Torre-Ferrero, C., & Oria, J. (2013). Accurate Estimation of Airborne Ultrasonic Time-of-Flight for Overlapping Echoes. Sensors, 13(11), 15465-15488. doi:10.3390/s131115465 | es_ES |
dc.description.references | Svilainis, L. (2016). Review of Ultrasonic Signal Acquisition and Processing Techniques for Mechatronics and Material Engineering. Solid State Phenomena, 251, 68-74. doi:10.4028/www.scientific.net/ssp.251.68 | es_ES |
dc.description.references | Ting, C.-H., Kuo, F.-J., Lien, C.-C., & Sheng, C.-T. (2009). Use of ultrasound for characterising the gelation process in heat induced tofu curd. Journal of Food Engineering, 93(1), 101-107. doi:10.1016/j.jfoodeng.2009.01.015 | es_ES |
dc.description.references | Valente, M., Prades, A., & Laux, D. (2013). Potential use of physical measurements including ultrasound for a better mango fruit quality characterization. Journal of Food Engineering, 116(1), 57-64. doi:10.1016/j.jfoodeng.2012.11.022 | es_ES |