Ultrasonic assessment of fresh cheese composition

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dc.contributor.authorTelis-Romero, J. [UNESP]
dc.contributor.authorVaquiro, H. A.
dc.contributor.authorBon, J.
dc.contributor.authorBenedito, J.
dc.contributor.institutionUniv Politecn Valencia
dc.contributor.institutionUniv Tolima
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:02:06Z
dc.date.available2014-05-20T14:02:06Z
dc.date.issued2011-03-01
dc.description.abstractFresh 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 reserveden
dc.description.affiliationUniv Politecn Valencia, Grp Anal & Simulat Proc Agroalimentarios ASPA, Dept Tecnol Alimentos, Valencia 46022, Spain
dc.description.affiliationUniv Tolima, Fac Ingn Agron, Ibague, Colombia
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil
dc.description.sponsorshipMinisterio de Educacion y Ciência in Spain
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipUPV (Vicerrectorado de Investigacion Desarrollo e Innovacion)
dc.description.sponsorshipIdMinisterio de Educacion y Ciência in Spain: AGL 2007-65923-C02-02
dc.description.sponsorshipIdCNPq: 200918/2007-9
dc.description.sponsorshipIdUPV (Vicerrectorado de Investigacion Desarrollo e Innovacion): 246
dc.format.extent137-146
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2010.10.008
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 103, n. 2, p. 137-146, 2011.
dc.identifier.doi10.1016/j.jfoodeng.2010.10.008
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/11449/21901
dc.identifier.wosWOS:000285807400004
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Food Engineering
dc.relation.ispartofjcr3.197
dc.relation.ispartofsjr1,279
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectFresh cheeseen
dc.subjectUltrasounden
dc.subjectNon-destructiveen
dc.subjectCompositionen
dc.titleUltrasonic assessment of fresh cheese compositionen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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