Telis Romero, J.; Vaquiro, HA.; Bon Corbín, J.; Benedito Fort, JJ. (2011). Ultrasonic assessment of fresh cheese composition. Journal of Food Engineering. 103(2):137-146. https://doi.org/10.1016/j.jfoodeng.2010.10.008
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81517
Title:
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Ultrasonic assessment of fresh cheese composition
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Author:
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Telis Romero, Javier
Vaquiro, Henry A.
Bon Corbín, José
Benedito Fort, José Javier
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UPV Unit:
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Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Issued date:
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Abstract:
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[EN] Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b ...[+]
[EN] Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b were analyzed Ultrasonic velocity was not only heavily dependent on the composition of the cheese but also on its structure Based on the different effect temperature has on velocity in water and fat a semi-empirical model was used to estimate the cheese composition from velocity measurements at six temperatures ranging from 3 to 29 degrees C The model provided good results for the assessment of the fat (R-2 = 0 984/0 996 RMSE = 46/1 1 for whole and blended cheese respectively) and water (R-2 = 0964/ 0 995 RMSE = 6 5/0 7 for whole and blended cheese respectively) content The ultrasonic measurements could be carried out during the cooling process that takes place after curdling and used as a quality control tool to detect process anomalies in-line (C) 2010 Elsevier Ltd All rights reserved
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Subjects:
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Composition
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Fresh cheese
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Non-destructive
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Ultrasound
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Cheese composition
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Cooling process
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Different effects
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Fat contents
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In-line
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Quality control tool
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Semiempirical models
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Ultrasonic assessment
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Ultrasonic velocity
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Ultrasonic velocity measurement
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Ultrasonics
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Velocity
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Ultrasonic applications
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Copyrigths:
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Cerrado |
Source:
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Journal of Food Engineering. (issn:
0260-8774
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DOI:
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10.1016/j.jfoodeng.2010.10.008
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Publisher:
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Elsevier
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Publisher version:
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http://doi.org/10.1016/j.jfoodeng.2010.10.008
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Project ID:
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info:eu-repo/grantAgreement/MEC//AGL2007-65923-C02-02/ES/LIBERACION DE COMPUESTOS OLOR-ACTIVOS EN JAMON IBERICO LONCHEADO: EFECTO DEL CONTENIDO Y CARACTERISTICAS DE LA GRASA MEDIDAS MEDIANTE ULTRASONIDOS./
info:eu-repo/grantAgreement/CNPq//200918%2F2007-9/
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Thanks:
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The authors acknowledge financial support from the Ministerio de Educacion y Ciencia in Spain (Project AGL 2007-65923-C02-02) and the National Council for Scientific and Technological Development CNPq in Brasil (Proc No ...[+]
The authors acknowledge financial support from the Ministerio de Educacion y Ciencia in Spain (Project AGL 2007-65923-C02-02) and the National Council for Scientific and Technological Development CNPq in Brasil (Proc No 200918/2007-9) and the UPV (Vicerrectorado de Investigacion Desarrollo e Innovacion Proc No 246)
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Type:
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Artículo
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