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Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature
Author(s) -
Mulet A.,
Benedito J.,
Bon J.,
Rossello C.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb12277.x
Subject(s) - ultrasonic sensor , differential scanning calorimetry , texture (cosmology) , melting temperature , materials science , analytical chemistry (journal) , chemistry , thermodynamics , composite material , chromatography , acoustics , physics , artificial intelligence , computer science , image (mathematics)
The ultrasonic velocity in Cheddar cheese is temperature dependent. This relationship can be used to make corrections when determining ultrasonic texture or to determine mean temperatures in cooling/heating processes. At 0 < T < 35 °C ultrasonic velocity was 1590 to 1696 m/s, at 0 and 35 °C, respectively. Differential Scanning Calorimetry thermograms linked the temperature dependence of ultrasonic velocity to fat melting. Three parts are distinguished in the curve as a consequence of the fat melting and the appearance of free oil. The most reliable temperature interval to carry out ultrasonic measurements in Cheddar cheese is identified as 0 to 17 °C.