Optical sensor technology for measuring whey fat concentration in cheese making

Castillo, M.; Payne, F. A.; López, M.B.; Ferrandini, E.; Laencina, J.

doi:10.1016/j.jfoodeng.2004.10.046

Cited by 24 publications

(23 citation statements)

References 8 publications

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“…Experimental evidences with suspension of particles of different size in the 0.1-20 lm range support that light backscatter passes through a maximum for a size about 0.5 lm (saturation point), declining after this point even throw the particle size increases (Buron, Mengual, Meunier, Cayré, & Snabre, 2004). Similar behavior of light scattering was observed by Castillo et al (2005) using a fiber optic technology to predict whey fat concentration. These authors observed that light scattering was linear with a low fat concentration of milk samples but as fat increases a point of saturation was reached and the intensity no longer holds, declining even though the concentration increases.…”

Section: Prediction Of Normalized Intensitysupporting

confidence: 68%

“…The 18 wavebands obtained were in the range 500-1010 nm. Following the prediction models established by Crofcheck et al (2000) and Castillo, Payne, López, Ferrandini, and Laencina (2005) to predict milk fat content in skim milk and whey fat concentration in cheese making, respectively, we suggest the following two models to predict the normalized intensity (I N 0 ) of the optical signal leaving the light source during meat emulsification, considering that scattering light distribution is dominant:…”

Section: Data Analysis and Calculation Of Normalized Spectral Scansmentioning

confidence: 99%

See 1 more Smart Citation

Prediction of beef meat emulsion quality with apparent light backscatter extinction

Álvarez

Castillo

Xiong

et al. 2010

Food Research International

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Section: Prediction Of Normalized Intensitysupporting

confidence: 68%

Section: Data Analysis and Calculation Of Normalized Spectral Scansmentioning

confidence: 99%

Prediction of beef meat emulsion quality with apparent light backscatter extinction

Álvarez

Castillo

Xiong

et al. 2010

Food Research International

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“…It has been extensively documented by many authors that the kinetics of whey separation (Marshall, 1982) as well as the kinetics of curd shrinkage (Castillo et al, 2006), and fat globule dilution (Castillo, Payne, Lopez, Ferrandini, & Laencina, 2005; follow a first-order reaction. Recently, showed that changes in the light backscatter ratio response, R, during syneresis at different temperatures, are a result of curd shrinkage or compositional changes in whey fat content.…”

Section: Prediction Of the Kinetic Rate Constants For Changes In Wheymentioning

confidence: 99%

On-line prediction of cheese making indices using backscatter of near infrared light

Fagan

Castillo

O’Donnell

et al. 2008

International Dairy Journal

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“…An interesting application of optical sensor technology has been proposed by Castillo et al [5,6]. Whey fat was considered as an internal tracer of whey expulsion during syneresis.…”

Section: Introductionmentioning

confidence: 99%

An optical method to monitor casein particle size distribution in whey

Guillemin

Trelea

Picque

et al. 2006

Lait

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-An optical sensor formerly developed for the monitoring of milk coagulation was modified to allow online determination of casein particle size distribution and of the volume fraction relative to the whey as a function of time. Two methods were assessed to process the signals. The first one was based on the determination of a specific voltage threshold of the optical signal. The results were not satisfying. The second method used multiple thresholds of the optical signal associated with data processing using neural networks. For the considered experimental conditions, the casein particle volume fraction was estimated with a relative error of 23%, and the casein particle size distribution with 7.5% maximum relative error.casein particle / inline monitoring / infrared sensor / neural network / particle size / curd酪蛋白颗粒 / 在线检测 / 红外线传感器 / 神经网络 / 颗粒大小 / 凝乳 Résumé -Une méthode optique de suivi de la taille de particules de caséine dans le lactosérum. Ce travail propose une nouvelle méthode pour estimer la proportion volumique de grains de caséine par rapport au lactosérum, et la répartition par taille des grains de caséine en fonction du temps. Un capteur optique, mis au point pour suivre en ligne la coagulation du lait, a été adapté. Deux métho-des de traitement des signaux ont été testées. La première, basée sur la détermination d'un seuil spé-cifique du signal optique, s'avère insuffisante. La seconde fait appel à la détermination de seuils optiques multiples associée à un traitement des données par deux réseaux de neurones. Dans les conditions expérimentales considérées, la proportion de grains de caillé est alors estimée avec une erreur relative de 23 %, et la répartition des grains par taille avec une erreur relative maximale de 7,5 %.

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Optical sensor technology for measuring whey fat concentration in cheese making

Cited by 24 publications

References 8 publications

Prediction of beef meat emulsion quality with apparent light backscatter extinction

Prediction of beef meat emulsion quality with apparent light backscatter extinction

On-line prediction of cheese making indices using backscatter of near infrared light

An optical method to monitor casein particle size distribution in whey

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