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SPECTROCOLORIMETRIC METHODS FOR YOGHURT LACTIC FERMENTATION PROCESS CONTROL


POPESCU MIRCEA IOAN, TURBATU CRISTINA, VLAICU IOANA, RISSDORFER MIHAI, MELITA LARISA, ANGHEL RODICA
"POLITEHNICA" UNIVERSITY OF BUCHAREST

Issue:

SCSCC6, Volume II

Section:

Volume II (2001)

Abstract:

In food industry, an important role is played by product quality determination. A quick method of quality determination is suggested: the spectrocolorimetric method. This method has been tested for many products in food industry: milk, wine, flour, beer, meat products, etc. The method suggested for the study of the fermentation process of yoghurt consists of the following steps: classical physical and chemical analysis; acquisition and storing of spectrocolorimetric data; determination of CIELAB'76 color parameters; correlation of color and physico-chemical properties. Spectrophotometric measurements and color parameters calculations were performed with a HunterLab MiniScan™ Plus XE spectrocolorimeter supplied by S.C. ROMEGATEST S.R.L. Bucharest, importer and sole distributor of HunterLab USA in Romania.

Keywords:

yoghurt, CIELAB color parameters, and fermentation process.

Code [ID]:

CSCC6200102V00S01A0010 [0001338]

Full paper:

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