2021
DOI: 10.1016/j.foodcont.2020.107638
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Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging

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Cited by 8 publications
(5 citation 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%
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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%
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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
“…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%