کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2440828 1108127 2006 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Use of the Acoustic Impulse-Response Technique for the Nondestructive Assessment of Manchego Cheese Texture
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
Use of the Acoustic Impulse-Response Technique for the Nondestructive Assessment of Manchego Cheese Texture
چکیده انگلیسی

Manchego cheese pieces were hit with an impact probe and the acoustic response was recorded, analyzed, and used to assess the textural characteristics of the cheese pieces. The textural parameters measured by traditional instrumental methods increased during ripening, although the pattern of the increase was different for different batches. For the 2 acoustic impact probes used in this study, a change in the frequency spectrum took place as cheese matured, increasing higher frequencies and the energy content. Multiple linear regression (MLR) and partial least square regression (PLSR), considering the acoustical variables extracted from the spectrum, allowed for a good estimation of cheese texture. The textural characteristics of the cheese surface and in particular the maximum force in compression experiments (R2 > 0.937 for MLR and R2 > 0.852 for PLSR) were accurately predicted by the acoustic method; however, the texture of the central layers of the cheese are poorly assessed (R2 < 0.720). The results obtained show the feasibility of using acoustic systems to assess Manchego cheese texture, aiding its classification.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 89, Issue 12, December 2006, Pages 4490–4502
نویسندگان
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