X-ray images for the control of eye formation in cheese |
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Authors: | H KRAGGERUD,J P WOLD,M HØ Y, R K ABRAHAMSEN |
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Affiliation: | Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway;, TINE R &D Center, Box 50, N-4358 Kleppe, Norway;, and Nofima Mat, Norwegian Food Research Institute N-1432 Ås, Norway |
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Abstract: | There is demand for non-destructive monitoring of eye formation in cheese during ripening. The objective of this work was to develop a simple method based on existing equipment in the dairy industry. Images were acquired using a conventional, low resolution online X-ray instrument. Image processing methods for detecting eyes of cheese and measuring volume and size distribution were developed. Sufficient detection of overlapping eyes was obtained. Semihard cheese with propionibacteria ripened under different conditions was analysed. The method was found promising for quality control as it will make possible non-destructive monitoring of eye formation of cheese throughout the ripening period. |
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Keywords: | X-ray Image processing Eye formation Cheese Ripening temperature |
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