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Ultrasonic assessment of fresh cheese composition

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Ultrasonic assessment of fresh cheese composition

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dc.contributor.author Telis Romero, Javier es_ES
dc.contributor.author Vaquiro, Henry A. es_ES
dc.contributor.author Bon Corbín, José es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.date.accessioned 2017-05-19T12:20:38Z
dc.date.available 2017-05-19T12:20:38Z
dc.date.issued 2011-03
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/81517
dc.description.abstract [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 es_ES
dc.description.sponsorship 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)
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MEC/AGL2007-65923-C02-02 es_ES
dc.relation CNPq/200918/2007-9 es_ES
dc.relation UPV/246] es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Composition es_ES
dc.subject Fresh cheese es_ES
dc.subject Non-destructive es_ES
dc.subject Ultrasound es_ES
dc.subject Cheese composition es_ES
dc.subject Cooling process es_ES
dc.subject Different effects es_ES
dc.subject Fat contents es_ES
dc.subject In-line es_ES
dc.subject Quality control tool es_ES
dc.subject Semiempirical models es_ES
dc.subject Ultrasonic assessment es_ES
dc.subject Ultrasonic velocity es_ES
dc.subject Ultrasonic velocity measurement es_ES
dc.subject Ultrasonics es_ES
dc.subject Velocity es_ES
dc.subject Ultrasonic applications es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Ultrasonic assessment of fresh cheese composition es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2010.10.008
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation 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. doi:10.1016/j.jfoodeng.2010.10.008 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2010.10.008 es_ES
dc.description.upvformatpinicio 137 es_ES
dc.description.upvformatpfin 146 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 103 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 214302 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia
dc.contributor.funder Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil
dc.contributor.funder Universitat Politècnica de València


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