Estimation of eye formation in Swiss-type cheese using geometrical measurements

被引：1

作者：

González M. ^{[1
]}

Budelli E. ^{[1
]}

Pérez N. ^{[1
]}

Lema P. ^{[1
]}

机构：

[1] Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Ave. Julio Herrera y Reissig 565, Montevideo

来源：

Journal of Food Engineering | 2020年 / 275卷

关键词：

Cheese; Non-destructive monitoring; Ripening;

D O I：

10.1016/j.jfoodeng.2019.109848

中图分类号：

学科分类号：

摘要：

Quality of eye-forming cheeses is strongly related to eyes’ size and their distribution. Therefore, it is interesting to determine when eyes start to form, their volume fraction and their size, shape and distribution during ripening. Currently, destructive methods are used to assess the aforementioned parameters. In this work, we propose a non-destructive method based on geometrical measurements to estimate some parameters associated with eye formation. During ripening, eye formation was linked to changes in mass, diameter and height of the cheese wheel. In addition, every five days, one wheel was cut and photographs were taken to estimate eye distribution. These images were used as reference to assess eyes’ volume fraction during ripening. Models were developed to predict eyes’ volume fraction from external geometrical measurements and cheese mass. Results are promising for industrial application as good correlation between eye volume estimation using image analysis and geometrical changes was obtained. © 2019 Elsevier Ltd

引用

共 22 条

[1]

Caccamo M., Melilli C., Barbano D.M., Portelli G., Marino G., Licitra G., Measurement of gas holes and mechanical openness in cheese by image analysis, J. Dairy Sci., 87, pp. 739-748, (2004)

[2]

Conde T., Carcel J., Garcia-Perez J., Benedito J., Non-destructive analysis of manchego cheese texture using impact force deformation and acoustic impulse-response techniques, J. Food Eng., 82, pp. 238-245, (2008)

[3]

Conde T., Mulet A., Clemente G., Benedito J., Detection of internal cracks in Manchego cheese using the acoustic impulse-response technique and ultrasounds, J. Dairy Sci., 91, pp. 918-927, (2008)

[4]

Eskelinen J.J., Alavuotunki A.P., Haeggstrom E., Alatossava T., Preliminary study of ultrasonic structural quality control of Swiss-type cheese, J. Dairy Sci., 90, pp. 4071-4077, (2007)

[5]

Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H., Fundamentals of Cheese Science, (2017)

[6]

Grenier D., Laridon Y., Le Ray D., Challois S., Lucas T., Monitoring of single eye growth under known gas pressure: magnetic resonance imaging measurements and insights into the mechanical behavior of a semi-hard cheese, J. Food Eng., 171, pp. 119-128, (2016)

[7]

Guggisberg D., Frohlich-Wyder M.-T., Irmler S., Greco M., Wechsler D., Schuetz P., Eye formation in semi-hard cheese: X-ray computed tomography as a non-invasive tool for assessing the influence of adjunct lactic acid bacteria, Dairy Sci. Technol., 93, pp. 135-149, (2013)

[8]

Guggisberg D., Schuetz P., Winkler H., Amrein R., Jakob E., Frohlich-Wyder M.-T., Et al., Mechanism and control of the eye formation in cheese, Int. Dairy J., 47, pp. 118-127, (2015)

[9]

Huc D., Challois S., Monziols M., Michon C., Mariette F., Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation, Int. Dairy J., 39, pp. 259-269, (2014)

[10]

Huc D., Mariette F., Challois S., Barreau J., Moulin G., Michon C., Multiscale investigation of eyes in semi-hard cheese, Innov. Food Sci. Emerg. Technol., 24, pp. 106-112, (2014)

← 1 2 3 →