Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing

被引：21
作者：
Fagan C.C. [1 ]
Castillo M. [3 ]
O'Callaghan D.J. [2 ]
Payne F.A. [3 ]
O'Donnell C.P. [1 ]
机构：
[1] Biosystems Engineering, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield
[2] Moorepark Food Research Centre, Teagasc, Fermoy Co. Cork
[3] Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY 40546-0276
来源：
Sensing and Instrumentation for Food Quality and Safety | 2009年 / 3卷 / 1期
关键词：
Chemometrics; Curd moisture; Fibre optic; On-line; Optical sensor; Syneresis; Visible-near infrared spectroscopy; Whey fat;
D O I：
10.1007/s11694-009-9073-5
中图分类号：
学科分类号：
摘要：
The potential of visible-near infrared spectra, obtained using a light backscatter sensor, in conjunction with chemometrics, to predict curd moisture and whey fat content in a cheese vat was examined. A three-factor (renneting temperature, calcium chloride, cutting time), central composite design was carried out in triplicate. Spectra (300 - 1,100 nm) of the product in the cheese vat were captured during syneresis using a prototype light backscatter sensor. Stirring followed upon cutting the gel, and samples of curd and whey were removed at 10 min intervals and analyzed for curd moisture and whey fat content. Spectral data were used to develop models for predicting curd moisture and whey fat contents using partial least squares regression. Subjecting the spectral data set to Jack-knifing improved the accuracy of the models. The whey fat models (R = 0.91, 0.95) and curd moisture model (R = 0.86, 0.89) provided good and approximate predictions, respectively. Visible-near infrared spectroscopy was found to have potential for the prediction of important syneresis indices in stirred cheese vats. © Springer Science+Business Media, LLC 2009.
引用
收藏
页码：62 / 69
页数：7
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