| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277841 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠Rind percentage, ripening and moisture content of the Parmigiano Reggiano cheese were evaluated by waveguide spectroscopy. ⺠The 2-20 GHz frequency range was explored. ⺠The assessment of rind percentage, ripening and moisture content were conducted with PLS and SIMCA analysis. ⺠Rind percentage and months of ripening were predicted with R2 values up to 0.944 and 0.966, respectively. ⺠All samples belonging to the classes characterized by 12% and 50% of rind were correctly classified.
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Chemical Engineering
Chemical Engineering (General)
Authors
Chiara Cevoli, Luigi Ragni, Alessandro Gori, Annachiara Berardinelli, Maria Fiorenza Caboni,