Cheese Curd Permittivity and Moisture Measurement Using a 6-port Reflectometer
نویسندگان
چکیده
During cheese manufacture the moisture content of the curd must be carefully controlled. Curd moisture is usually measured by weighing and drying, which is a time consuming process. This paper describes progress in the development of microwave moisture sensing equipment suitable for the cheese industry. Results from a permittivity survey are described. A six-port network is evaluated for use as a reflectometer, a possible sensor is discussed and some preliminary results presented.
منابع مشابه
On-line Moisture Measurement during Cheese Production
There is a demand in the dairy industry for instruments which can provide real-time information about the moisture content of cheese during manufacture. This paper describes progress in the development of microwave-based equipment for such an application. Results from a permittivity survey are described, and a six-port network is evaluated for use as a reflectometer. Possible sensors are discus...
متن کاملRelationship between chemical , physical and sensory properties for pasta filata and stirred curd LMPS
Functional attributes of cheese such as shreddability and melt are dramatically affected by cheese moisture level. Previous work by our group has demonstrated that the addition of Streptococcus thermophilus MR1C, a strain that produces a large capsular exopolysaccharide (EPS+), to cheese results in a significant increase in the cheese moisture level. The objectives of this study were to determi...
متن کاملDetermination of Moisture Content in Oil Palm Fruits Using a Five-Port Reflectometer
This paper presents the development of a PC-based microwave five-port reflectometer for the determination of moisture content in oil palm fruits. The reflectometer was designed to measure both the magnitude and phase of the reflection coefficient of any passive microwave device. The stand-alone reflectometer consists of a PC, a microwave source, diode detectors and an analog to digital converte...
متن کاملEffect of Protease-loaded Nanoliposome Produced by Heating Method on Yield and Composition of Whey and Curd during the Production of Iranian Brined Cheese
Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. Mater...
متن کاملInfluence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese
The pasta filata process of cooking and stretching of cheese curd is typical during manufacture of many Italian cheeses such as the Mozzarella [1]. Two types of Mozzarella are produced, based on moisture content [2]. In particular, “low moisture” (LM) Mozzarella cheese (moisture 45-52%) is usually used for pizza toppings or as an ingredient in other recipes, whereas “high moisture” (HM) Mozzare...
متن کامل