Computer Vision and Color Measurement Techniques for Inline Monitoring of Cheese Curd Syneresis

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 27.2rpm). Measured o...

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Veröffentlicht in:	Journal of dairy science 2007-07, Vol.90 (7), p.3162-3170
Hauptverfasser:	Everard, C.D., O’Callaghan, D.J., Fagan, C.C., O’Donnell, C.P., Castillo, M., Payne, F.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal productions Animals Artificial Intelligence Biological and medical sciences cheese Cheese - analysis cheesemaking cheeses color colorimetry Colorimetry - methods computer analysis computer vision Dairying - instrumentation Dairying - methods Food Handling - methods Food industries Food Technology - instrumentation Food Technology - methods Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration image processors measurement Milk - chemistry Milk and cheese industries. Ice creams milk curds monitoring optical properties Random Allocation separation Statistics as Topic syneresis Terrestrial animal productions Time Factors Vertebrates Water - analysis
Online-Zugang:	Volltext
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