Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/4932
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Campo DCValorIdioma
dc.contributor.authorCorreia, Paula-
dc.contributor.authorRodrigues, Melania-
dc.contributor.authorMendes, Rita-
dc.contributor.authorGuiné, Raquel-
dc.date.accessioned2018-05-15T15:40:35Z-
dc.date.available2018-05-15T15:40:35Z-
dc.date.issued2018-05-
dc.identifier.citationCorreia, P.M.R., Rodrigues, M.C., Mendes, R., & Guiné, R.P.F. (2018, May). Physical properties of frozen ewe’s cheese. In Abstract Book and Proceedings of 4th International Conference on Food and Agricultural Engineering (pp. 42-47), Lisbon, Portugal.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/4932-
dc.description.abstractThis work evaluates the effect of freezing and storage time in ewe´s cheese. Ewe´s cheeses were subject to two different conservation conditions: frozen at -60 C, with storage at -18 C (Frozen), and refrigeration at 7 C, with a RH (relative humidity) of 47% (Control). The initial values of moisture and water activity (a w ) were high and similar between the analysed samples, 62.2-61.3 % and 0.91-0.92 respectively, with a decrease of moisture during the storage, being lower in the Frozen sample. The cheeses presented an light colour (L* = 69.0 and 74.6), which decreased during storage. The a* and b* coordinates showed negative and positive values, respectively, meaning that the predominant colours were green and yellow, and generally during storage they diminished. The texture of cheeses, in the first day of storage, presented similar values for Control and Frozen cheeses: 9.8 and 9.9 N for crust firmness; 3.6 and 3.9 N for flesh firmness; -2.6 and -2.8 N for stickiness; -22.7 and 24.7 N.sec for adhesiveness. Finally, after 120 days of storage for these cheeses, the crust firmness, the stickiness and the adhesiveness decreased more about three times.pt_PT
dc.language.isoengpt_PT
dc.rightsopenAccesspt_PT
dc.subjectEwe's cheesept_PT
dc.subjectConservationpt_PT
dc.subjectFrozenpt_PT
dc.subjectPhysical propertiespt_PT
dc.subjectColourpt_PT
dc.subjectTextural characteristicspt_PT
dc.titlePhysical properties of frozen ewe’s cheesept_PT
dc.typeconferenceObjectpt_PT
dc.peerreviewedyespt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
degois.publication.firstPage42pt_PT
degois.publication.lastPage47pt_PT
degois.publication.locationLisboapt_PT
degois.publication.title4th International Conference on Food and Agricultural Engineering (ICFAE 2018)pt_PT
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