Determination of a critical stress and distance criterion for crack propagation in cutting models of cheese

Vandenberghe, Els; Charalambides, M.N.; Mohammed, Idris K.; Ketelaere, Bart De; Baerdemaeker, Josse De; Claes, Johan

doi:10.1016/j.jfoodeng.2017.04.005

Cited by 12 publications

(7 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The simulation results are in good agreement with several studies by Vliet (2014) [ 9 ], Goh et al (2005) [ 13 , 14 ]. For a more accurate calculation of cutting forces, one is advised to model the friction force between blade and material.…”

Section: Discussionsupporting

confidence: 91%

See 1 more Smart Citation

Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife

et al. 2021

View full text Add to dashboard Cite

Mathematical models for predicting the resistance forces that are developed during the inclined and sliding cutting of food materials have been developed. The dependence of the actual cutting angle on the angle of inclination and sliding speed of the cutting edge at various sharpening angles have been investigated. For the inclined cutting mode, the dependence of the useful resistance force on the cutting speed has been determined at various angles of inclination of the cutting edge and designed sharpening angles. For the sliding cutting mode, the dependence of the useful resistance force on the feeding speed has been demonstrated at various sliding speed values and designed knife sharpening angles. The dependence of the transformed dimensionless sharpness of the knife on the angle of inclination of the cutting edge and the sliding speed has been established for different constructional sharpness values of the knife. The results of the study indicate that the useful resistance force is significantly reduced during the inclined and sliding cutting processes when compared with the normal cutting process, and a change in the pattern of fiber destruction, which significantly increases the cutting efficiency of cutting tools, is obtained.

show abstract

Section: Discussionsupporting

confidence: 91%

“…Goh et al (2005) analyzed the mechanics involved in the wire cutting of cheese [ 13 ]. Other authors studied the effects of critical stress and critical distance on crack propagation in the cutting models of cheese [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife

et al. 2021

View full text Add to dashboard Cite

show abstract

“…This parameter in the inner part of the cheese, which ranged between~1.5 and~3.5 MPa, was found to be higher than literature data of Parmigiano-Reggiano cheese (~1.3 MPa at 12 months of ripening) [34]. This value was also higher than the one reported for other hard and semi-hard cheeses that are usually ripened for a shorter time than Nostrano Valtrompia and some of them are obtained with whole milk, such as Gouda [35,36], Pecorino [37], Manchego [38], Reggianito Argentino [39] and Cheddar [17,40].…”

Section: Textural Changes Of the Cheesecontrasting

confidence: 62%

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Bettera

Alinovi

Mondinelli³

et al. 2020

Foods

View full text Add to dashboard Cite

Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-chemical and sensory quality can be influenced by the duration and conditions of ripening. The objectives of this work were to characterize the physico-chemical and sensory characteristics of Nostrano Valtrompia cheese ripened for 12 and 16 months and to study the influence of different ripening warehouses: a temperature conditioned warehouse (TCW) and in a traditional, not conditioned warehouse (TNCW). The moisture gradient from the rind to the center of the cheese influenced texture, moisture, aw and color. Ripening in different warehouses did not affect the overall appreciation of the cheese nor other physico-chemical (color, moisture) or sensory traits. TCW cheeses were characterized by a slightly softer texture, slightly different openings distribution, and a different sensory perception than TNCW cheeses. These minor differences were related to the less variable environmental ripening conditions of TCW than TNCW. The results of this study can be useful to support the management of the ripening conditions of Nostrano Valtrompia PDO cheese and to rationally introduce new, suitable ripening sites.

show abstract

“…Moreover, also the storage time can influence the spatial nonhomogeneity; some spatial differences present at the end of cheesemaking can increase during storage, while other differences can be flattened [15]. Studies regarding the possible spatial nonhomogeneity of textural properties have already been reported in literature for different cheeses [4,8,[15][16][17][18]. In these cases, the observed differences were mainly caused by moisture, NaCl, pH, and proteolysis gradients.…”

Section: Introductionmentioning

confidence: 99%

Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

Alinovi

Rinaldi

Mucchetti

2018

Journal of Food Quality

View full text Add to dashboard Cite

Crescenza cheese is a soft fresh cheese without rind, typically manufactured using a high amount of rennet. It is characterized by a fast proteolysis that causes changes in texture and leads to the so-called defect of "colatura" that is the tendency of the matrix to freely flow in the outer part of the cheese and generate spatial inhomogeneities into the cheese. In this paper, the textural properties of Crescenza were evaluated for cheeses manufactured using two types of rennet and starter cultures. Cheese texture was monitored during a 3-week shelf life considering a possible spatial variability of the matrix. At the beginning of the shelf life, a certain spatial inhomogeneity was observed from the center to the edge of the cheese block for all the trials. The firmness decreases from the center to the outer part of the block. During storage, hardness showed a decrease during 1st wk of storage; moreover, from days 7 to 21, cheese increased its hardness in the center and decreased it in the outer part of the block, resulting in a higher spatial inhomogeneity of the cheese. The textural measurements can be a useful tool to define the quality of Crescenza cheese during shelf life.

show abstract

Determination of a critical stress and distance criterion for crack propagation in cutting models of cheese

Cited by 12 publications

References 19 publications

Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife

Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

Contact Info

Product

Resources

About