کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2435420 1107073 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity
چکیده انگلیسی

A model predicting the weight loss and the dry matter increase in the core and in the rind of a French smear soft cheese (Munster type) has been developed. Experimental data were collected from experiments carried out in an aseptic pilot scale ripening chamber under nine different combinations of temperature (8, 12 and 16 °C) and of relative humidity (85%, 93% and 99%) according to a complete experimental design. For each run 16 samples were analysed at various ripening stages. The model took into account the water loss by evaporation, the water transfer from the core to the surface and the mass loss due to the CO2 release. The cheese weight loss was more influenced by the relative humidity than by the temperature. The model was able to account for the experimental weight loss as well as the rind and the core dry matter, with accuracy acceptable for practical use.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 17, Issue 8, August 2007, Pages 946–953
نویسندگان
, , , , ,