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Full-Text Articles in Engineering
Development Of A Noncontact Sensor For Monitoring Milk Coagulation And Cutting Time Prediction In Cheese Making, Molly D. Craft-Jenkins
Development Of A Noncontact Sensor For Monitoring Milk Coagulation And Cutting Time Prediction In Cheese Making, Molly D. Craft-Jenkins
Theses and Dissertations--Biosystems and Agricultural Engineering
Cheese products are manufactured more consistently and with better quality if the curd cutting time can be consistently selected. An optical sensor that accurately predicts cutting time has been developed for large cheese vats, but the initial cost of these sensors makes them uneconomical for small artisan cheese manufacturers. The small artisan cheese vats require an inexpensive sensor technology that can be implemented simply. The initial cost of purchasing a sensor and installing these sensors plus the need for a computational program for implementing the algorithm make this technology excessively expensive for these smaller cheese manufacturers. The objective of this …
Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes
Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes
Biosystems and Agricultural Engineering Faculty Publications
An automated system for monitoring culture growth and determining coagulum cutting time is needed for cottage cheese manufacturing. A light backscatter measurement system was designed and installed in a local cottage cheese manufacturing plant. A cutting time prediction algorithm was developed using parameters generated from the backscatter profile. The cutting time prediction algorithm, Tcut = Tmax + β2 S, used two time-based parameters generated from the backscatter profile (Tmax and S) and one operator selected parameter, β2, to predict the coagulum cutting time, Tcut. The standard error of prediction for the algorithm was 6.4 …
Diffuse Reflectance Changes During The Culture Of Cottage Cheese, Frederick Alan Payne, R. Carol Freels, Sue E. Nokes, Richard S. Gates
Diffuse Reflectance Changes During The Culture Of Cottage Cheese, Frederick Alan Payne, R. Carol Freels, Sue E. Nokes, Richard S. Gates
Biosystems and Agricultural Engineering Faculty Publications
A sensor for measuring diffuse reflectance of milk during the typical 6-h culture of cottage cheese was installed in a local manufacturing facility. Diffuse reflectance was found to increase slowly during the first three hours of the culture and increase rapidly toward the end of fermentation. The correlation between parameters generated from the diffuse reflectance profile and cutting time was sufficient to develop an algorithm for cutting time prediction. An algorithm incorporating tmax (time from adding culture to the maximum rate of change in reflectance) and slope of the reflectance curve at tmax predicted the operator selected cutting …