Modeling the effect of vibration on the quality of stirred yogurt during transportation

When transporting yogurt, vibrations and sharp movements can damage its quality. This study developed a model to connect the changes in yogurt quality with the transportation distance as simulated by the total number of vibrations. Linear regression analysis showed that there was a significant negat...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food science and biotechnology 2020, 29(7), , pp.889-896
Hauptverfasser:	Lu, Anna, Wei, Xinxin, Cai, Ruikang, Xiao, Shujun, Yuan, Haina, Gong, Jinyan, Chu, Bingquan, Xiao, Gongnian
Format:	Artikel
Sprache:	eng
Schlagworte:	Artificial neural networks Chemistry Chemistry and Materials Science Computer simulation Correlation coefficient Correlation coefficients Food Science Neural networks Nutrition Principal components analysis Regression analysis Transportation Vibration Vibration analysis Vibrations Water hardness Yogurt 식품과학
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	When transporting yogurt, vibrations and sharp movements can damage its quality. This study developed a model to connect the changes in yogurt quality with the transportation distance as simulated by the total number of vibrations. Linear regression analysis showed that there was a significant negative correlation between the water holding capacity and hardness of the yogurt over the same transport distance ( p
ISSN:	1226-7708 2092-6456
DOI:	10.1007/s10068-020-00741-7