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首页> 外文期刊>International Journal of Dairy Technology >Computed tomographic evaluation of gas hole formation and structural quality in Gouda-type cheese.
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Computed tomographic evaluation of gas hole formation and structural quality in Gouda-type cheese.

机译:Gouda型干酪的气孔形成和结构质量的计算机断层扫描评估。

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摘要

Computed tomography (CT) was performed on Gouda-type cheese during ripening to evaluate gas hole formation and structural quality. The cheese was exposed to different ripening conditions, including variations in ripening temperature and concentration of butyric acid bacteria. Computed tomography images were obtained every 2 weeks for 16 weeks to assess the volume, shape and location of gas holes. The results demonstrate that CT makes the nondestructive monitoring of cheese gas hole formation and evaluation of the structural features of cheese possible throughout the ripening period
机译:在成熟过程中对Gouda型奶酪进行了计算机断层扫描(CT),以评估气孔形成和结构质量。奶酪暴露于不同的成熟条件,包括成熟温度和丁酸细菌浓度的变化。每两周获取一次计算机断层扫描图像,持续16周,以评估气孔的体积,形状和位置。结果表明,CT可以对干酪气孔的形成进行无损监测,并可以评估干酪在整个成熟期间的结构特征

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