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dc.contributor.authorO’Callagan, Donal
dc.contributor.authorO'Donnell, C.
dc.contributor.authorMulholland, E.
dc.contributor.authorDuffy, A.
dc.date.accessioned2017-08-04T15:29:38Z
dc.date.available2017-08-04T15:29:38Z
dc.date.issued1999-02-01
dc.identifier.citationO'Callaghan, D.J., O'Donnell, C., Mulholland, E., Duffy, A., The Application of On-line Sensors and Novel Control Technologies for Food Processing, End of Project Reports, Teagasc, 1999.en_GB
dc.identifier.isbn1901138631
dc.identifier.urihttp://hdl.handle.net/11019/1303
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe objective of this research was to apply on-line continuous sensors in food processing, in particular in cheese and milk powder manufacture, in order to improve process control, for example, by achieving higher quality, increased yields, reduced losses and less downgrading of product. This project focused on technologies for monitoring rheologyrelated parameters. The main conclusions were as follows: * Seven systems for monitoring curd formation in cheesemaking were evaluated in the laboratory. * Two on-line systems for monitoring curd firmness (hot-wire and NIR reflectance) have been deployed in a commercial cheese plant with promising results. * Experimental results demonstrated that NIR reflectance / transmission probes have a potential for on-line application in cheesemaking. Despite the difference in scale, the commercial sensors compared well with the cheesemaker s observation of curd firming and look promising as an objective means of predicting curd cut time in an industrial cheese plan. * A detailed knowledge of the rheological variation in cheese curd has been developed and a means of investigating factors which influence the rheology of cheese curd (e.g. effect of heat treatment or fortification of cheesemilk) has been determined. * Technologies available for monitoring concentrate viscosity changes in the production of milk powder have been assembled at pilot scale, and initial trials have been encouraging. Further evaluation of the MTL plant to assess on-line performance, ruggedness and cleanability are planned.en_GB
dc.description.sponsorshipDepartment of Agriculture, Food and the Marineen_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesEnd of Project Reports;
dc.relation.ispartofseriesDairy Products Research Centre;23
dc.subjectFood processingen_GB
dc.subjectOn-line sensorsen_GB
dc.subjectQuality controlen_GB
dc.subjectprocess controlen_GB
dc.subjectRheology-related parametersen_GB
dc.titleThe Application of On-line Sensors and Novel Control Technologies for Food Processingen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4226
refterms.dateFOA2018-01-12T09:02:17Z


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