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Acoustic techniques to detect eye formation during ripening of Emmental type cheese
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2019-11-27 , DOI: 10.1016/j.ifset.2019.102270
Mariana González , Eliana Budelli , Nicolás Pérez , Patricia Lema

For eye forming cheeses such as Emmental, Gouda, Maasdam and others, ripening is the critical stage in which eyes and other sensory properties develop. For this type of cheeses, it is relevant to detect when eyes appear and when they have reached their optimum size and number. This article presents an interdisciplinary approach to detect and monitor eye formation in Emmental type cheese by using an acoustic technique. Two digital signal processing methodologies were studied: first order momentum of the spectrum and signal cross-correlation. Acoustic results were compared with two destructive standard methods (texture analysis and humidity determination) and evaluation of photographs of cheese wheels cut in half. Results show that acoustic parameters allow to detect different stages of eye formation and their results are consistent with information obtained from cheese images. Acoustic evaluation proves to be a non-destructive method to monitor eye formation in Emmental type cheese ripening.

Industrial relevance

The development of non-destructive monitoring techniques for cheese ripening help manufacturers to monitor the ripening process without damaging cheese wheels in the process. In particular, for eye forming cheeses is relevant to detect when eyes form, and when they start to overgrow in order to stop ripening. Acoustic techniques are used along with destructive techniques in traditional cheesemaking to detect internal defects and assess the maturation stage of the product. In this work, we propose the systematization and analysis of the acoustic response to an impact on eye forming cheeses. Experiments were performed on Emmental type cheese wheels during their ripening. Results showed that cross correlation of acoustic signals and first order momentum of the acoustic spectrum help in detecting eye formation and when eyes start to overgrow in Emmental type cheese. This study is a first approach in developing a systematic, non-destructive acoustic monitoring technique that can be used by cheesemakers at industrial scale.



中文翻译:

Emmental型奶酪成熟过程中用于检测眼睛形成的声学技术

对于诸如Emmental,Gouda,Maasdam等之类的具有眼部形成性的奶酪,成熟是形成眼部和其他感官特性的关键阶段。对于这种类型的奶酪,检测何时出现眼睛以及何时达到最佳大小和数量是很重要的。本文提出了一种跨学科的方法,通过使用声学技术来检测和监控Emmental型奶酪中的眼睛形成。研究了两种数字信号处理方法:频谱的一阶动量和信号互相关。将声学结果与两种破坏性的标准方法(质地分析和湿度测定)进行了比较,并对切成两半的干酪车轮的照片进行了评估。结果表明,声学参数可以检测眼睛形成的不同阶段,并且其结果与从奶酪图像中获得的信息一致。事实证明,声学评估是监测Emmental型奶酪成熟过程中眼睛形成的一种非破坏性方法。

行业相关性

干酪成熟的无损监测技术的发展帮助制造商监测成熟过程,而不会损坏过程中的干酪盘。特别地,对于形成眼睛的奶酪,与检测眼睛何时形成以及何时开始过度生长以停止成熟有关。在传统的奶酪制作中,声学技术与破坏性技术一起使用,以检测内部缺陷并评估产品的成熟阶段。在这项工作中,我们提出了对对形成眼的奶酪产生影响的声学响应的系统化和分析。在Emmental型芝士轮成熟期间进行了实验。结果表明,声学信号和声谱的一阶动量之间的互相关有助于检测眼睛的形成以及Emmental奶酪中眼睛开始过度生长的时间。这项研究是开发可用于工业规模的奶酪制造商的系统,无损声学监测技术的第一种方法。

更新日期:2019-11-27
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