Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging

Verdú, Samuel; Pérez, Alberto; Baviera, José Manuel Barat; Grau, Raúl

doi:10.1016/j.foodcont.2020.107638

Cited by 8 publications

(5 citation statements)

References 22 publications

(24 reference statements)

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“…The differences in PC behaviour allowed us to relate differences to several diffraction pattern zones, which could explain the effect of proteolysis and aggregation on the light-matrix interaction. These results agree with former curdling process modelling in Verdú et al, (2021),…”

Section: Continuous Curdling Process Monitoringsupporting

confidence: 93%

“…The data collection protocol was based on a previous exclusive application for the curdling process with modifications. As explained in Verdú et al, (2021), the protocol was run as follows:…”

Section: Image Processing and Data Collectionmentioning

confidence: 99%

“…Different imaging analysis types have been reported as successful tools to help to control cheese processing: characterisation of curd grain size and distribution (Iezzi et al, 2012), quantification of the amount of rind in grated cheese, (Barreto et al, 2018) starch content determination in adulterated fresh cheese by hyperspectral imaging (Calvini et al, 2020), visualising and modelling the maturity of long-ripening hard cheeses (Priyashantha et al, 2020), etc. In line with this, another imaging technique is laser light backscattering imaging, which has been applied to continuously monitor the cheese curdling process (Verdú et al, 2021). This technique is based on capturing images of the diffraction patterns generated by the interaction between coherent light (laser) and a given matrix.…”

Section: Introductionmentioning

confidence: 99%

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Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing

et al. 2021

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Section: Continuous Curdling Process Monitoringsupporting

confidence: 93%

Section: Image Processing and Data Collectionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing

et al. 2021

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“…Esto reviste importancia en términos de la calidad técnica del queso crema producido en una misma localidad. En la elaboración de quesos frescos de pasta hilada, en las etapas de corte y desuerado la temperatura oscila entre 30 y 40° C (20,21). El manejo de la temperatura tiene implicaciones para la calidad microbiológica del lactosuero ácido, dado que favorece el crecimiento de microrganismos mesófilos fermentativos que condicionan el posterior uso de este subproducto.…”

Section: Discussionunclassified

Evaluación y correlación de la calidad sanitaria y microbiológica del suero ácido derivado del queso doble crema

Torres Vargas,

Cepeda Fonseca,

Patiño Pacheco

2022

Rev. salud pública

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Objetivo Evaluar y establecer la correlación estadística de la calidad sanitaria y microbiológica del suero ácido. Métodos Las muestras de suero fueron obtenidas de empresas lácteas en Belén, Boyacá, Colombia. Se realizaron auditorías de calidad y se determinaron recuentos microbiológicos que fueron analizados en gráficos de control de calidad para evaluar el cumplimiento y la variabilidad. Se establecieron análisis de correlación entre los resultados microbiológicos y los criterios de buenas prácticas de manufactura (BPM). Resultados Los promedios de las variables microbiológicas en los momentos de evaluación evidenciaron incumplimiento de la norma en las empresas. El recuento de aerobios mesófilos y coliformes totales es diferente (p<0,05) antes y después del plan de mejoras. Los recuentos de coliformes termotolerantes, mohos y levaduras presentaron diferencias significativas en la prueba de Kruskal Wallis, pero no en el Test de Wilcoxon (p>0,05), esto indica que las UFC/mL son constantes en la línea de proceso. De acuerdo con el Invima, el porcentaje mínimo aprobatorio para el cumplimiento de las BPM es ≥60 %. En la primera auditoria, el 42 % de los criterios de BPM registraron conceptos desfavorables y el 67 % de las empresas obtuvieron un puntaje por encima del 60 % e inferior al 80 %. Se registraron correlaciones negativas al comparar los recuentos microbiológicos y el cumplimiento de los criterios de BPM. El criterio “aseguramiento y control de la calidad” obtuvo el mayor número de correlaciones negativas y deja ver un déficit en la eficacia y verificación de las BPM. Conclusiones Los recuentos de microorganismos indicadores de calidad sanitaria en el lactosuero ácido tienden a prevalecer y aumentar debido a las falencias en el cumplimiento de las BPM y condicionan la calidad del suero para usos posteriores.

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“…The laser-light backscattering imaging technique (LLBI) was used to explore the enzyme impregnation process induced by vacuum and to verify the effectiveness of the selected heat treatment conditions to inactivate enzymes. This technique has been effectively applied to model different processes in the agri-food sector (Adebayo et al, 2016) and to characterize enzyme action in several food matrices (Grau et al, 2021;Verdú et al, 2021). Image system acquisition with a red laser diode and a webcam (HD cam C615) in a dark chamber was used to record the diffraction patterns (Fig.…”

Section: Laser-light Backscattering Imagingmentioning

confidence: 99%

Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

Hernández

Gallego

Verdú

et al. 2022

Food Bioprocess Technol

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Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and macrostructural and microstructural enzyme action were explored by the laser light backscattering imaging technique and a microscopic study by digital image analysis. Texture was analyzed by a compression assay. The effect of enzyme treatment on antioxidant capacity and sugar content was evaluated and compared to the traditional cooking effect. Image analysis data demonstrated the effectiveness of the impregnation process and enzyme action on plant cell walls. Enzyme-treated samples at the end of the process had lower stiffness values with no fracture point, significantly greater antioxidant capacity and significantly lower total and reducing sugars contents than traditionally cooked pumpkins. The results herein obtained demonstrate the capability of using vacuum impregnation treatment with enzymes to soften pumpkins and their positive effects on antioxidant capacity and sugar content to develop safe and sensory-accepted texture-modified products for specific elderly populations.

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Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging

Cited by 8 publications

References 22 publications

Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing

Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing

Evaluación y correlación de la calidad sanitaria y microbiológica del suero ácido derivado del queso doble crema

Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

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