Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis.
J Dairy Sci
; 90(7): 3162-70, 2007 Jul.
Article
en En
| MEDLINE
| ID: mdl-17582098
ABSTRACT
Optical characteristics of stirred curd were simultaneously monitored during syneresis in a 10-L cheese vat using computer vision and colorimetric measurements. Curd syneresis kinetic conditions were varied using 2 levels of milk pH (6.0 and 6.5) and 2 agitation speeds (12.1 and 27.2 rpm). Measured optical parameters were compared with gravimetric measurements of syneresis, taken simultaneously. The results showed that computer vision and colorimeter measurements have potential for monitoring syneresis. The 2 different phases, curd and whey, were distinguished by means of color differences. As syneresis progressed, the backscattered light became increasingly yellow in hue for circa 20 min for the higher stirring speed and circa 30 min for the lower stirring speed. Syneresis-related gravimetric measurements of importance to cheese making (e.g., curd moisture content, total solids in whey, and yield of whey) correlated significantly with computer vision and colorimetric measurements.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Inteligencia Artificial
/
Queso
/
Colorimetría
/
Industria Lechera
/
Tecnología de Alimentos
Tipo de estudio:
Evaluation_studies
Límite:
Animals
Idioma:
En
Revista:
J Dairy Sci
Año:
2007
Tipo del documento:
Article
País de afiliación:
Irlanda