Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis

Food Research International

Volumn 43, Issue 1, 2010, Pages 177-182

  Mateo, Maria J ^a   O'Callaghan, Donal J ^a   Everard, Colm D ^a   Castillo, Manuel ^a   Payne, Fred A ^a   O'Donnell, Colm P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Curd moisture content; On line sensing techniques; Solids in whey; Syneresis

Indexed keywords

BROAD SPECTRUM; FULL FACTORIAL DESIGN; MILK FATS; MILK PROTEIN; MOISTURE CONTENTS; ON-LINE SENSING TECHNIQUES; OPTICAL SENSING; SENSING TECHNIQUES; SINGLE WAVELENGTH; STIRRING SPEED;

GELS; MOISTURE DETERMINATION; OILS AND FATS; PROTEINS; SENSORS;

MOISTURE CONTROL;

EID: 72149096792     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.023     Document Type: Article

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