Ultrasonic velocity in cheddar cheese as affected by temperature

被引：17
|
作者：
Mulet, A
Benedito, J
Bon, J
Rossello, C
机构：
[1] Univ Politecn Valencia, Dept Food Technol, Valencia 46071, Spain
[2] Univ Illes Balears, Dept Chem Engn, Palma de Mallorca 07071, Spain
来源：
JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 06期
关键词：
cheddar cheese; DSC; fat melting; ultrasonic velocity;
D O I：
10.1111/j.1365-2621.1999.tb12277.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The ultrasonic velocity in Cheddar cheese is temperature dependent. This relationship can be used to make corrections when determining ultrasonic texture or to determine mean temperatures in cooling/heating processes. At 0 < T < 35 degrees C ultrasonic velocity was 1590 to 1696 mis, at 0 and 35 degrees C, respectively. Differential Scanning Calorimetry thermograms linked the temperature dependence of ultrasonic velocity to fat melting. Three parts are distinguished in the curve as a consequence of the fat melting and the appearance of free oil. The most reliable temperature interval to carry out ultrasonic measurements in Cheddar cheese is identified as 0 to 17 degrees C.
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页码：1038 / 1041
页数：4
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