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Corbacho JÁ, Morcuende D, Rufo M, Paniagua JM, Ontalba MÁ, Jiménez A. Use of Non-Destructive Ultrasonic Techniques as Characterization Tools for Different Varieties of Wine. SENSORS (BASEL, SWITZERLAND) 2024; 24:4294. [PMID: 39001073 PMCID: PMC11244362 DOI: 10.3390/s24134294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/26/2024] [Accepted: 07/01/2024] [Indexed: 07/16/2024]
Abstract
In this work, we have verified how non-destructive ultrasonic evaluation allows for acoustically characterizing different varieties of wine. For this, a 3.5 MHz transducer has been used by means of an immersion technique in pulse-echo mode. The tests were performed at various temperatures in the range 14-18 °C. The evaluation has been carried out studying, on the one hand, conventional analysis parameters (velocity and attenuation) and, on the other, less conventional parameters (frequency components). The experimental study comprised two stages. In the first, the feasibility of the study was checked by inspecting twelve samples belonging to six varieties of red and white wine. The results showed clearly higher ultrasonic propagation velocity values in the red wine samples. In the second, nine samples of different monovarietal wine varieties (Grenache, Tempranillo and Cabernet Sauvignon) were analyzed. The results show how ultrasonic velocity makes it possible to unequivocally classify the grape variety used in winemaking with the Cabernet Sauvignon variety having the highest values and the Grenache the lowest. In addition, the wines of the Tempranillo variety are those that present higher values of the attenuation coefficient, and those from the Grenache variety transmit higher frequency waves.
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Affiliation(s)
- José Ángel Corbacho
- Department of Applied Physics, IPROCAR Research Institute, Centro Universitario de Mérida, Universidad de Extremadura, Avda. Santa Teresa de Jornet, 38, 06800 Mérida, Spain
| | - David Morcuende
- Department of Food Technology, IPROCAR Research Institute, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - Montaña Rufo
- Department of Applied Physics, IPROCAR Research Institute, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - Jesús M Paniagua
- Department of Applied Physics, IPROCAR Research Institute, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - María Ángeles Ontalba
- Department of Applied Physics, IPROCAR Research Institute, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - Antonio Jiménez
- Department of Applied Physics, IPROCAR Research Institute, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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Jiménez A, Rufo M, Paniagua JM, González-Mohino A, Olegario LS. Temperature dependence of acoustic parameters in pure and blended edible oils: Implications for characterization and authentication. ULTRASONICS 2024; 138:107216. [PMID: 38070441 DOI: 10.1016/j.ultras.2023.107216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 11/10/2023] [Accepted: 12/04/2023] [Indexed: 04/02/2024]
Abstract
This research investigates the temperature-dependent variation of diverse acoustic parameters in samples of edible oils. It further supplements previous studies on the effectiveness of non-destructive ultrasonic inspection in the authentication of edible oils. The oils under examination consist of pure samples of olive, sunflower, and corn oils, as well as variable mixtures ranging from 20 % to 80 % of the more expensive one (olive oil) with the other two, simulating a hypothetical adulteration scenario. The studied acoustic parameters are related to the velocity, attenuation, and frequency components present in 2.25 MHz ultrasonic waves propagating through the oil samples within a temperature range of 24 °C to 34 °C. The results confirm the suitability of non-destructive ultrasonic inspection in evaluating and detecting the adulteration of olive oil with economically inferior oils such as sunflower and corn. Additionally, this study provides added value by laying the groundwork for a non-destructive and innovative determination of the fatty acid profile of an edible oil based on the evolution of the aforementioned ultrasonic parameters with temperature. The findings hold potential for enhancing the authenticity assessment and quality control of edible oils in the food industry.
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Affiliation(s)
- A Jiménez
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - M Rufo
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - J M Paniagua
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - A González-Mohino
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
| | - L S Olegario
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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Jiménez A, Rufo M, Paniagua JM, González-Mohino A, Olegario LS. Authentication of pure and adulterated edible oils using non-destructive ultrasound. Food Chem 2023; 429:136820. [PMID: 37531872 DOI: 10.1016/j.foodchem.2023.136820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 03/12/2023] [Accepted: 07/03/2023] [Indexed: 08/04/2023]
Abstract
At present, the quality of edible oil is evaluated using traditional analysis techniques that are generally destructive. Therefore, efforts are being made to find alternative methods with non-destructive techniques such as Ultrasound. This work aims to confirm the feasibility of non-destructive ultrasonic inspection to characterise and detect fraudulent practices in olive oil due to adulteration with two other edible vegetable oils (sunflower and corn). For this purpose, pulsed ultrasonic signals with a frequency of 2.25 MHz have been used. The samples of pure olive oil were adulterated with the other two in variable percentages between 20% and 80%. Moreover, the viscosity and density values were measured. Both these physicochemical and acoustic parameters were obtained at 24 °C and 30 °C and linearly correlated with each other. The results indicate the sensitivity of the method at all levels of adulteration studied. The responses obtained through the parameters related to the components of velocity, attenuation, and frequency of the ultrasonic waves are complementary to each other. This allows concluding that the classification of pure and adulterated oil samples is possible through non-destructive ultrasonic inspection.
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Affiliation(s)
- A Jiménez
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - M Rufo
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - J M Paniagua
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - A González-Mohino
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
| | - L S Olegario
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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4
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Study of the variation in the ultrasonic attenuation of compression waves as a technique to monitor the enzymatic coagulation of milk. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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5
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Crespo A, Jiménez A, Ruiz-Moyano S, Merchán AV, Galván AI, Benito MJ, Martín A. Low-frequency ultrasound as a tool for quality control of soft-bodied raw ewe's milk cheeses. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108405] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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New findings of edible oil characterization by ultrasonic parameters. Food Chem 2021; 374:131721. [PMID: 34871849 DOI: 10.1016/j.foodchem.2021.131721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 11/26/2021] [Accepted: 11/27/2021] [Indexed: 11/20/2022]
Abstract
The basic objective of the study was to confirm the usefulness of non-destructive ultrasonic testing in evaluating different edible oil samples. The experimental study was carried out for three types of edible oils (olive, sunflower, and corn) in which a 1.0 MHz ultrasound transducer was immersed. Density and viscosity values of the samples were determined simultaneously with the ultrasound tests. By themselves, ultrasound inspection, density, and viscosity, were able to characterize and distinguish each type from the others, but only the ultrasound inspection has a non-destructive nature. Moreover, significant correlations among density and viscosity with the acoustic parameters were found. The results postulate that ultrasound inspection is a fast and non-destructive tool to characterize and discriminate different types of edible oils.
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Chen CC, Chen LY, Li WT, Chang KL, Kuo MI, Chen CJ, Hsieh JF. Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins. NANOMATERIALS 2021; 11:nano11102594. [PMID: 34685035 PMCID: PMC8539682 DOI: 10.3390/nano11102594] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/24/2021] [Accepted: 09/27/2021] [Indexed: 12/03/2022]
Abstract
The effects of chymosin on the physicochemical and hydrolysis characteristics of casein micelles and individual caseins were investigated. Adding 0.03 units of chymosin/mL led to the casein micelles in skim milk coagulating after a 3 h incubation period at 30 °C. SDS–PAGE investigation showed that β-CN, κ-CN, αs-CN, and a portion of β-lactoglobulin (β-LG) in the milk supernatant fraction (MSF) were precipitated into the milk pellet fraction (MPF). The mean particle size of the MSF with chymosin decreased from 254.4 nm to 179.2 nm after a 3 h incubation period. Mass spectrometry and SDS–PAGE analysis suggested that chymosin hydrolyzed individual β-CN, κ-CN, and αs-CN, but not β-LG. Chymosin hydrolysis led to a decrease in the molecular weights of the hydrolyzed β-CN, κ-CN, and αs-CN. Particle size analysis indicated that there was no difference in the particle size distribution of hydrolyzed β-CN and αs-CN. Moreover, our outcomes demonstrated that the hydrolysis of κ-CN by chymosin occurs before that of β-CN and αs-CN.
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Affiliation(s)
- Chun-Chi Chen
- Department of Biological Science and Technology, School of Life Sciences, Longyan University, Longyan 364012, China;
- Key Laboratory of Preventive Veterinary Medicine and Biotechnology, Longyan University, Longyan 364012, China
| | - Liang-Yu Chen
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan; (L.-Y.C.); (M.-I.K.)
| | - Wen-Tai Li
- National Research Institute of Chinese Medicine, Ministry of Health and Welfare, Taipei City 112, Taiwan;
| | - Ken-Lin Chang
- Institute of Environmental Engineering, National Sun Yat-Sen University, Kaohsiung City 804, Taiwan;
| | - Meng-I Kuo
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan; (L.-Y.C.); (M.-I.K.)
| | - Chao-Jung Chen
- Ph.D. Program in Nutrition & Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan;
| | - Jung-Feng Hsieh
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan; (L.-Y.C.); (M.-I.K.)
- Ph.D. Program in Nutrition & Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan;
- Correspondence: ; Tel.: +886-2-29052516
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8
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Verdú S, Pérez AJ, Barat JM, Grau R. Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Chávez-Martínez A, Reyes-Villagrana RA, Rentería-Monterrubio AL, Sánchez-Vega R, Tirado-Gallegos JM, Bolivar-Jacobo NA. Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality. Foods 2020; 9:E1688. [PMID: 33218106 PMCID: PMC7698897 DOI: 10.3390/foods9111688] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 11/08/2020] [Accepted: 11/12/2020] [Indexed: 12/23/2022] Open
Abstract
Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.
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Affiliation(s)
- América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Raúl Alberto Reyes-Villagrana
- Catedrático CONACYT, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Alcaldía Benito Juárez, Mexico City C.P. 03940, Mexico
| | - Ana Luisa Rentería-Monterrubio
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Rogelio Sánchez-Vega
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Juan Manuel Tirado-Gallegos
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Norma Angélica Bolivar-Jacobo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
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Crespo A, Martín A, Ruiz-Moyano S, Benito MJ, Rufo M, Paniagua JM, Jiménez A. Application of ultrasound for quality control of Torta del Casar cheese ripening. J Dairy Sci 2020; 103:8808-8821. [PMID: 32828516 DOI: 10.3168/jds.2020-18160] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Accepted: 05/30/2020] [Indexed: 11/19/2022]
Abstract
This work aimed to establish the ultrasound parameters that can be useful to classify the defects in the soft cheese Torta del Casar during ripening. During ripening by ultrasound, 1 standard and 3 defective cheese batches (anomalous microbial population, inadequate pressing curd, and excessive pressing curd) were evaluated. Ultrasound parameters related to velocity, attenuation, and frequency were calculated and correlated with the physicochemical and rheological properties of the cheeses. Ultrasound data were considered variables in linear discriminant analysis to attempt cheese classification at different periods of the ripening process. Defective soft cheeses could be discriminated from standard ones with good accuracy, mainly at the final stages of ripening. The differentiation of cheese samples from 2 of the defective cheese batches (anomalous microbial population and inadequate pressing curd) from the standard was mainly attributed to different values of the attenuation-related parameters, whereas for samples from the other defective batch (excessive pressing curd), some parameters related to velocity and frequency were responsible for such discrimination.
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Affiliation(s)
- Abel Crespo
- National Technological Centre for Food and Agriculture "Extremadura" (CTAEX), Ctra. Villafranco a Balboa km. 1.2, Villafranco del Guadiana, 06195 Badajoz, Spain
| | - Alberto Martín
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain; University Research Institute of Agro-Food Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain.
| | - Santiago Ruiz-Moyano
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain; University Research Institute of Agro-Food Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - María José Benito
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain; University Research Institute of Agro-Food Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Montaña Rufo
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - Jesús M Paniagua
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - Antonio Jiménez
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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Garcia-Perez J, de Prados M, Martinez G, Gomez Alvarez-Arenas T, Benedito J. Ultrasonic online monitoring of the ham salting process. Methods for signal analysis: Time of flight calculation. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Arango O, Castillo M. A method for the inline measurement of milk gel firmness using an optical sensor. J Dairy Sci 2018; 101:3910-3917. [PMID: 29477534 DOI: 10.3168/jds.2017-13595] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2017] [Accepted: 12/01/2017] [Indexed: 11/19/2022]
Abstract
At present, selection of cutting time during cheesemaking is made based on subjective methods, which has effects on product homogeneity and has prevented complete automation of cheesemaking. In this work, a new method for inline monitoring of curd firmness is presented. The method consisted of developing a model that correlates the backscatter ratio of near infrared light during milk coagulation with the rheological storage modulus. The model was developed through a factorial design with 2 factors: protein concentration (3.4 and 5.1%) and coagulation temperature (30 and 40°C). Each treatment was replicated 3 times; the model was calibrated with the first replicate and validated using the remaining 2 replicates. The coagulation process was simultaneously monitored using an optical sensor and small-amplitude oscillatory rheology. The model was calibrated and successfully validated at the different protein concentrations and coagulation temperatures studied, predicting the evolution of storage modulus during milk coagulation with coefficient of determination values >0.998 and standard error of prediction values <3.4 Pa. The results demonstrated that the proposed method allows inline monitoring of curd firming in cheesemaking and cutting the curd at a proper firmness to each type of cheese.
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Affiliation(s)
- O Arango
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), Xarxa de referència en tecnologia dels aliments de la Generalitat de Catalunia (XaRTA), TECNIO-CERPTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain; Facultad de Ingeniería Agroindustrial, Universidad de Nariño, Ciudad Universitaria Torobajo, Pasto, Nariño PC 52001, Colombia.
| | - M Castillo
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), Xarxa de referència en tecnologia dels aliments de la Generalitat de Catalunia (XaRTA), TECNIO-CERPTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
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13
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Derra M, Bakkali F, Amghar A, Sahsah H. Estimation of coagulation time in cheese manufacture using an ultrasonic pulse-echo technique. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Budelli E, Pérez N, Negreira C, Lema P. Evaluation of ultrasonic techniques for on line coagulation monitoring in cheesemaking. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.03.032] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Prediction of milk coagulation time using an ultrasonic experimental and theoretical method based on Argand diagram. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9567-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Jiménez A, Rufo M, Paniagua JM, Crespo AT, Guerrero MP, Riballo MJ. Contributions to ultrasound monitoring of the process of milk curdling. ULTRASONICS 2017; 76:192-199. [PMID: 28110138 DOI: 10.1016/j.ultras.2017.01.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 11/24/2016] [Accepted: 01/09/2017] [Indexed: 06/06/2023]
Abstract
Ultrasound evaluation permits the state of milk being curdled to be determined quickly and cheaply, thus satisfying the demands faced by today's dairy product producers. This paper describes the non-invasive ultrasonic method of in situ monitoring the changing physical properties of milk during the renneting process. The basic objectives of the study were, on the one hand, to confirm the usefulness of conventional non-destructive ultrasonic testing (time-of-flight and attenuation of the ultrasound waves) in monitoring the process in the case of ewe's milk, and, on the other, to include other ultrasound parameters which have not previously been considered in studies on this topic, in particular, parameters provided by the Fast Fourier Transform technique. The experimental study was carried out in a dairy industry environment on four 52-l samples of raw milk in which were immersed 500kHz ultrasound transducers. Other physicochemical parameters of the raw milk (pH, dry matter, protein, Gerber fat test, and lactose) were measured, as also were the pH and temperature of the curdled samples simultaneously with the ultrasound tests. Another contribution of this study is the linear correlation analysis of the aforementioned ultrasound parameters and the physicochemical properties of the curdled milk.
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Affiliation(s)
- Antonio Jiménez
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad, s/n, 10003 Cáceres, Spain.
| | - Montaña Rufo
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad, s/n, 10003 Cáceres, Spain
| | - Jesús M Paniagua
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad, s/n, 10003 Cáceres, Spain
| | - Abel T Crespo
- Department of Food Technology, Centro Tecnológico Agroalimentario Extremadura (CTAEX), Apdo. Correos 435, 06080 Badajoz, Spain
| | - M Patricia Guerrero
- Department of Food Technology, Centro Tecnológico Agroalimentario Extremadura (CTAEX), Apdo. Correos 435, 06080 Badajoz, Spain
| | - M José Riballo
- Department of Food Technology, Centro Tecnológico Agroalimentario Extremadura (CTAEX), Apdo. Correos 435, 06080 Badajoz, Spain
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18
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GARCIA-AMEZQUITA LUISEDUARDO, PRIMO-MORA ÁNGELRICARDO, GUERRERO-BELTRAN JOSEANGEL, BARBOSA-CÁNOVAS GUSTAVO, SEPULVEDA DAVIDROBERTO. RENNETABILITY OF CHEESE-MAKING MILK PROCESSED BY NONTHERMAL TECHNOLOGIES. J FOOD PROCESS ENG 2012. [DOI: 10.1111/j.1745-4530.2012.00678.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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