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首页> 外文期刊>Journal of food engineering >Study of the cheese salting process by dielectric properties at microwave frequencies
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Study of the cheese salting process by dielectric properties at microwave frequencies

机译：通过微波频率下的介电特性研究奶酪腌制过程

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摘要

The salting process involves complex phenomena that affect the overall quality of cheese due to its effect on water activity and induced biochemical changes. The permittivity of cheese was analysed throughout the cheese salting treatment in order to relate it to water and salt transport. The salting treatment was carried out using 25% (wily) sodium chloride brine at 4 degrees C. The samples were immersed in a vessel containing the osmotic solution with continuous stirring, for 0, 10, 20, 30, 40, 50, 60, 90, 120, 180, 240, 360, 480, 720, 900 and 1440 min. Samples were subsequently equilibrated in an isothermal chamber at 4 degrees C for 24 h. Mass, volume, surface water activity, moisture, ion content and permittivity were determined in fresh and salted samples. Permittivity was measured from 500 MHz to 20 GHz, using an openended coaxial probe connected to a Vector Network Analyser. The results showed that measurements at 20 GHz explain the water loss and water flux in the overall product. The state of the electrolytes in cheese can be followed using the ionic conductivity at 500 MHz. A coupled measurement of permittivity at 20 GHz and 500 MHz can predict the chemical species involved in the cheese salting process, and its structural changes. In conclusion, the measurement of permittivity in the microwave range can be used to monitor the salting cheese process. (C) 2018 Elsevier Ltd. All rights reserved.
机译：盐化过程涉及复杂的现象，由于其对水分活度和诱导的生化变化的影响，会影响奶酪的整体质量。在整个奶酪盐化处理过程中都对奶酪的介电常数进行了分析，以便将其与水和盐分的传输联系起来。盐析处理是在4摄氏度下使用25％（温和）氯化钠盐水进行的。将样品浸入装有渗透溶液的容器中，并不断搅拌，以保持0、10、20、30、40、50、60， 90、120、180、240、360、480、720、900和1440分钟。随后将样品在4摄氏度的恒温箱中平衡24小时。测定新鲜和盐渍样品的质量，体积，地表水活度，水分，离子含量和介电常数。使用连接到Vector Network Analyser的开放式同轴探头在500 MHz至20 GHz范围内测量介电常数。结果表明，在20 GHz下进行的测量可以解释整个产品中的水分流失和水通量。奶酪中电解质的状态可以使用500 MHz的离子电导率进行跟踪。耦合测量在20 GHz和500 MHz的介电常数可以预测奶酪盐析过程中涉及的化学物种及其结构变化。总之，在微波范围内的介电常数的测量可用于监测盐干酪过程。 （C）2018 Elsevier Ltd.保留所有权利。

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  • 来源
    《Journal of food engineering》 |2018年第5期|121-128|共8页
  • 作者

    Velazquez-Varela J.; Castro-Giraldez M.; Cuibus L.; Tomas-Egea J. A.; Socaciu C.; Fito P. J.;

  • 作者单位

    Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, Camino Vera S-N, E-46022 Valencia, Spain;

    Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, Camino Vera S-N, E-46022 Valencia, Spain;

    Univ Agr Sci & Vet Med, Manastur St 3-5, Cluj Napoca 400372, Romania;

    Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, Camino Vera S-N, E-46022 Valencia, Spain;

    Univ Agr Sci & Vet Med, Manastur St 3-5, Cluj Napoca 400372, Romania;

    Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, Camino Vera S-N, E-46022 Valencia, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cheese; Brining; Permittivity; Sodium chloride;

    机译：奶酪;漂洗;介电常数;氯化钠;

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