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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/21901
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dc.contributor.authorTelis-Romero, J.-
dc.contributor.authorVaquiro, H. A.-
dc.contributor.authorBon, J.-
dc.contributor.authorBenedito, J.-
dc.date.accessioned2014-05-20T14:02:06Z-
dc.date.accessioned2016-10-25T17:08:55Z-
dc.date.available2014-05-20T14:02:06Z-
dc.date.available2016-10-25T17:08:55Z-
dc.date.issued2011-03-01-
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2010.10.008-
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 103, n. 2, p. 137-146, 2011.-
dc.identifier.issn0260-8774-
dc.identifier.urihttp://hdl.handle.net/11449/21901-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/21901-
dc.description.abstractFresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b were analyzed Ultrasonic velocity was not only heavily dependent on the composition of the cheese but also on its structure Based on the different effect temperature has on velocity in water and fat a semi-empirical model was used to estimate the cheese composition from velocity measurements at six temperatures ranging from 3 to 29 degrees C The model provided good results for the assessment of the fat (R-2 = 0 984/0 996 RMSE = 46/1 1 for whole and blended cheese respectively) and water (R-2 = 0964/ 0 995 RMSE = 6 5/0 7 for whole and blended cheese respectively) content The ultrasonic measurements could be carried out during the cooling process that takes place after curdling and used as a quality control tool to detect process anomalies in-line (C) 2010 Elsevier Ltd All rights reserveden
dc.description.sponsorshipMinisterio de Educacion y Ciência in Spain-
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.description.sponsorshipUPV (Vicerrectorado de Investigacion Desarrollo e Innovacion)-
dc.format.extent137-146-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.subjectFresh cheeseen
dc.subjectUltrasounden
dc.subjectNon-destructiveen
dc.subjectCompositionen
dc.titleUltrasonic assessment of fresh cheese compositionen
dc.typeoutro-
dc.contributor.institutionUniv Politecn Valencia-
dc.contributor.institutionUniv Tolima-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniv Politecn Valencia, Grp Anal & Simulat Proc Agroalimentarios ASPA, Dept Tecnol Alimentos, Valencia 46022, Spain-
dc.description.affiliationUniv Tolima, Fac Ingn Agron, Ibague, Colombia-
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil-
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 São Paulo, Brazil-
dc.description.sponsorshipIdMinisterio de Educacion y Ciência in Spain: AGL 2007-65923-C02-02-
dc.description.sponsorshipIdCNPq: 200918/2007-9-
dc.description.sponsorshipIdUPV (Vicerrectorado de Investigacion Desarrollo e Innovacion): 246-
dc.identifier.doi10.1016/j.jfoodeng.2010.10.008-
dc.identifier.wosWOS:000285807400004-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Engineering-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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