Contactless methods for quality evaluation of dairy products | Zendy

Zlatin Zlatev | Zendy; Miroslav Vasilev | Zendy

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Contactless methods for quality evaluation of dairy products

Author(s) -

Zlatin Zlatev,

Miroslav Vasilev

Publication year - 2016

Publication title -

applied researches in technics technologies and education

Language(s) - English

Resource type - Journals

eISSN - 1314-8796

pISSN - 1314-8788

DOI - 10.15547/artte.2016.01.005

Subject(s) - quality (philosophy) , environmental science , chemistry , business , process engineering , computer science , biochemical engineering , engineering , physics , quantum mechanics

The aim of the report is to present a comparative analysis of the methods and technical means for assessment of the quality and safety of dairy products, particularly yellow cheese by spectral characteristics. As a result of the analysis are established appropriate methods for representation of the spectral characteristics and classification of the researched product. In the development are shown and evaluated the accuracy and performance of the results of studies conducted in the laboratory of the Trakia University, faculty of Technics and technologies with the discussed methods for evaluation the quality of the food product.

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