A RFID web-based infotracing system for the artisanal Italian cheese quality traceability

Papetti, Patrizia; Costa, Corrado; Antonucci, Francesca; Figorilli, Simone; Solaini, Silvia; Menesatti, Paolo

doi:10.1016/j.foodcont.2012.03.025

Cited by 69 publications

(38 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Table 2 shows the mean values for the chemical parameters (pH, moisture, chlorides and fat content) of the internal, median and external cheese wheel parts during 9 months. For the maturation time results, all the parameters (pH, moisture, chloride and fat content) presented during the cheese maturation, a moisture decrease by evaporation led to a progressive weight decline and afterwards there was a progressive dehydration during the following maturation phase of 35-40% (Papetti et al 2012). The moisture content decreased in all cheeses throughout the storage period (Aly & Galal 2002).…”

Section: Methodsmentioning

confidence: 94%

Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

Papetti¹,

Carelli²

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

Papetti P., Carelli A. (2013): Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period. Czech J. Food Sci., 31: 438-444.Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, 6, and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavour, texture, and overall acceptability) during storage. We evaluated the flavour profile and acceptability of Caciottina cheeses of varying maturity using a descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavour sensory language. In quantitative descriptive analysis a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panellists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheeses.

show abstract

Section: Methodsmentioning

confidence: 94%

Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

Papetti¹,

Carelli²

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The implemented web software is structured to provide various services to all the categories thanks to the Application Programming Interface (API), which allows the different subjects of the supply chain to implement the acquisition and/or writing system following their needs and available technologies and ensuring uniformity of data to consult or send. Infotracking systems can also provide a reference web interface to access the product info card displaying all information and data released as feedback by the manufacturer, wholesaler, reseller, retailer and consumer [13]. Each element contributes separately, according to a certain level of membership to the data collection in relation to the product at each stage of the production/supply chain.…”

Section: Fig 1 Equation Sizes [8]mentioning

confidence: 99%

RFID Technology and Blockchain in Supply Chain

Kubáč¹

2018

TransVSBms

View full text Add to dashboard Cite

The paper discusses the possibility of combining RFID and Blockchain technology to more effectively prevent counterfeiting of products or raw materials, and to solve problems related to production, logistics and storage. Linking these technologies can lead to better planning by increasing the transparency and traceability of industrial or logistical processes or such as efficient detection of critical chain sites. AbstraktPříspěvek se zabývá možností kombinace technologií RFID a Blockchain pro účinnější zabránění padělání výrobků či surovin a řešení problémů spojených s výrobou, logistikou a skladováním. Spojení těchto technologií může vést k lepšímu plánování díky vyšší transparentnosti a sledovatelnosti průmyslových nebo logistických procesů, nebo například k efektivnímu zjišťování kritických míst řetězce.

show abstract

“…The internal implanting of tags within foods was successfully carried out for cheese traceability (Papetti et al 2012;Barge et al 2014). Infotracing Web-based systems were designed to acquire basic link information that can be made available to the final consumer or to different food chain players before or after purchasing, using the RFID code to identify the single and specific cheese product.…”

Section: How Electronic Identification Can Support Food Safetymentioning

confidence: 99%

“…Techniques for fixing tags to the cheese and solutions for automatic identification, adapted to handling procedures as implemented in a dairy farm, were successfully tested, but some concerns need to be evaluated. The main issue is tag ingestion, which can be avoided by increasing the tag's visibility (Papetti et al 2012). Another essential factor that needs to be investigated is the role of electronic identification tags as "food contact materials."…”

Section: How Electronic Identification Can Support Food Safetymentioning

confidence: 99%

Electronic identification technology for agriculture, plant, and food. A review

Luvisi

2016

Agron. Sustain. Dev.

View full text Add to dashboard Cite

Automation in agriculture should improve plant health, product quality, and production efficiency. However the actual use of electronic identification tools in agriculture is limited. Therefore, I review here electronic identification applications to support plant health and production and agricultural sustainability. The major points are as follows: (1) there is a tenfold increase of literature on the application of radio frequency identification in agriculture from 2000-2004 to 2005-2009. (2) Development of quick response code and radio frequency identification solutions are improving automated systems. (3) There is a major advancement in associating thermal sensors to electronic tags to preserve food quality and to manage temperature-controlled supply chain. Whereas tests with biosensors used for biological or chemical alerts are limited. (4) Agrochemical tagging, using radio frequency identification tags, improve plant health management and environmental monitoring. (5) While phytosanitary certifications are mandatory in high-cost cultivation systems and a need for risk management may promote radiofrequency identification (RFID) systems, the lack of specific economic analyses may discourage farmers and investors.

show abstract

A RFID web-based infotracing system for the artisanal Italian cheese quality traceability

Cited by 69 publications

References 32 publications

Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

RFID Technology and Blockchain in Supply Chain

Electronic identification technology for agriculture, plant, and food. A review

Contact Info

Product

Resources

About