Open AccessA technique for integrated assessment of food quality as affected by various technological processes
Author(s) -
Olga Krasulya,
К. А. Сарбашев,
Ekaterina Kazakova,
Ksenia Kanina,
A. A. Agarkova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/6/062004
Subject(s) - rheology , organoleptic , quality (philosophy) , cylinder , deformation (meteorology) , food quality , sample (material) , metric (unit) , diagram , materials science , process engineering , mechanical engineering , computer science , composite material , mathematics , food science , engineering , statistics , physics , chemistry , thermodynamics , operations management , quantum mechanics
In this paper, we present a methodology for integrated assessment of food quality as affected by various processes. In particular, the method of high-frequency acoustic cavitation, which is used for making Circassian cheese, is considered. The following measurement techniques were used: sample deformation profile test, relaxation depth test by penetrating to 36 mm with a cylinder, cheese hardness when penetrated with a ∅2 mm cylinder, and cutting force. An integrated metric for assessing food quality is proposed, which describes its rheological properties (the depth of relaxation). In addition, a diagram of the structural and mechanical classes of food, which combines multiple organoleptic and rheological food properties, is proposed. This diagram can be used for estimating the effect of a specific treatment process on food production.