کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6665514 | 464307 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham
ترجمه فارسی عنوان
اشعه ماوراء بنفش و تکنولوژی اولتراسوند برای تجزیه و تحلیل ترکیبات غیر مخرب ژامبون خشک شده
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
غیر مخرب، مدل سازی، ژامبون خشک شده، نمک، چربی اشعه ایکس، سونوگرافی، ترکیب بندی،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The characterization of dry-cured ham according to salt and fat contents is of great interest to industry and consumers. In this study, the feasibility of using non-destructive technologies such as X-rays and ultrasound (US) for this purpose was evaluated in dry-cured ham portions. Predictive models for fat and salt contents were based on the measurement of X-ray attenuation at different incident energies and the US velocity when the ham was at 2 and 15 °C. A semi-empirical model based on the US measurements was also developed. Salt content was better predicted by X-ray technology (RMSEV = 0.43%) than US (RMSEV = 0.69%) and their combination had little impact on the accuracy of the prediction. US predicted fat content slightly better (RMSEV = 6.70%) than X-rays (RMSEV = 7.00%), and their combination increased the accuracy of the prediction (RMSEV = 5.60%). Using the best models, 81% of samples were correctly classified into three salt content categories with X-rays whereas 71% of samples were correctly classified into three fat content categories by combining X-rays and US.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 155, June 2015, Pages 62-68
Journal: Journal of Food Engineering - Volume 155, June 2015, Pages 62-68
نویسندگان
E. Fulladosa, M. de Prados, J.V. GarcÃa-Perez, J. Benedito, I. Muñoz, J. Arnau, P. Gou,