| Autor: |
Johan Claes, Josse De Baerdemaeker, Svetlana Choucharina, Stijn Luca, Bart De Ketelaere, Els Vandenberghe |
| Rok vydání: |
2014 |
| Předmět: |
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| Zdroj: |
Journal of Food Engineering. 142:31-38 |
| ISSN: |
0260-8774 |
| Popis: |
In this research the spatio-temporal variability of the dry matter content and the fundamental parameters defining the material behaviour of Gouda cheese is described and quantified. Spatio-temporal gradients existed for dry matter, for Young’s modulus and for the residual Prony coefficient G∞. The gradients in Young’s modulus and their changes during ripening were caused by the interplay between water and salt diffusion, water evaporation and proteolysis during ripening. The spatial distribution of G∞ was similar to that of Young’s modulus. The effect of ripening on G∞ though was more complex and indicated that other factors than dry matter and proteolysis have an influence on G∞. Fracture stress was mainly influenced by the age of the cheese. The effect of ripening however did vary within a cheese block. Only a spatial gradient existed for the fracture strain. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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Full Text from ScienceDirect