Influence of unregulated storage conditions on physico-chemical, organoleptic and NIR spectral characteristics of yellow cheese
In the present work, software and hardware tools are proposed for determining the change in the main characteristics of Bulgarian yellow cheese during storage in conditions not regulated by the manufacturers. NIR images in the 800-1100 nm range of yellow cheese samples from 3 manufacturers were obta...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/03/bioconf_foset22_01006.pdf |
| _version_ | 1797866544412229632 |
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| author | Baycheva Stanka Zlatev Zlatin Veleva Petya |
| author_facet | Baycheva Stanka Zlatev Zlatin Veleva Petya |
| author_sort | Baycheva Stanka |
| collection | DOAJ |
| description | In the present work, software and hardware tools are proposed for determining the change in the main characteristics of Bulgarian yellow cheese during storage in conditions not regulated by the manufacturers. NIR images in the 800-1100 nm range of yellow cheese samples from 3 manufacturers were obtained using a GT-903 video camera with the IR-filter removed from the camera lens. Several physicochemical characteristics of the product were determined - active acidity, electrical conductivity and completely dissolved solids. Data from organoleptic evaluation of the product are presented. Using ABC- XYZ analysis, informative wavelengths are selected from the spectral features. Spectral indices calculated as ratios of the reflectance coefficients of selected wavelengths were defined and used to predict the storage characteristics of yellow cheese. It has been found that the shelf life of yellow cheese can be predicted with an accuracy of up to 95%, and the active acidity with an accuracy of up to 88%, depending on the manufacturer. The obtained results can be used for analyzes of yellow cheese during its storage and applied in automatic measurement and control systems, as well as in advisory systems for evaluating the quality of yellow cheese in the different stages of its production, transport and storage. |
| first_indexed | 2024-04-09T23:25:49Z |
| format | Article |
| id | doaj.art-05b404e7bd75436e918806cd42a23b7d |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-04-09T23:25:49Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-05b404e7bd75436e918806cd42a23b7d2023-03-21T10:28:38ZengEDP SciencesBIO Web of Conferences2117-44582023-01-01580100610.1051/bioconf/20235801006bioconf_foset22_01006Influence of unregulated storage conditions on physico-chemical, organoleptic and NIR spectral characteristics of yellow cheeseBaycheva Stanka0Zlatev Zlatin1Veleva Petya2Faculty of Engineering and Technology, Faculty of Technics and Technologies, Trakia UniversityFaculty of Engineering and Technology, Faculty of Technics and Technologies, Trakia UniversityDepartment of Agricultural Engineering, Faculty of Agriculture, Trakia UniversityIn the present work, software and hardware tools are proposed for determining the change in the main characteristics of Bulgarian yellow cheese during storage in conditions not regulated by the manufacturers. NIR images in the 800-1100 nm range of yellow cheese samples from 3 manufacturers were obtained using a GT-903 video camera with the IR-filter removed from the camera lens. Several physicochemical characteristics of the product were determined - active acidity, electrical conductivity and completely dissolved solids. Data from organoleptic evaluation of the product are presented. Using ABC- XYZ analysis, informative wavelengths are selected from the spectral features. Spectral indices calculated as ratios of the reflectance coefficients of selected wavelengths were defined and used to predict the storage characteristics of yellow cheese. It has been found that the shelf life of yellow cheese can be predicted with an accuracy of up to 95%, and the active acidity with an accuracy of up to 88%, depending on the manufacturer. The obtained results can be used for analyzes of yellow cheese during its storage and applied in automatic measurement and control systems, as well as in advisory systems for evaluating the quality of yellow cheese in the different stages of its production, transport and storage.https://www.bio-conferences.org/articles/bioconf/pdf/2023/03/bioconf_foset22_01006.pdf |
| spellingShingle | Baycheva Stanka Zlatev Zlatin Veleva Petya Influence of unregulated storage conditions on physico-chemical, organoleptic and NIR spectral characteristics of yellow cheese BIO Web of Conferences |
| title | Influence of unregulated storage conditions on physico-chemical, organoleptic and NIR spectral characteristics of yellow cheese |
| title_full | Influence of unregulated storage conditions on physico-chemical, organoleptic and NIR spectral characteristics of yellow cheese |
| title_fullStr | Influence of unregulated storage conditions on physico-chemical, organoleptic and NIR spectral characteristics of yellow cheese |
| title_full_unstemmed | Influence of unregulated storage conditions on physico-chemical, organoleptic and NIR spectral characteristics of yellow cheese |
| title_short | Influence of unregulated storage conditions on physico-chemical, organoleptic and NIR spectral characteristics of yellow cheese |
| title_sort | influence of unregulated storage conditions on physico chemical organoleptic and nir spectral characteristics of yellow cheese |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2023/03/bioconf_foset22_01006.pdf |
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