Modeling the effect of vibration on the quality of stirred yogurt during transportation
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Modeling the effect of vibration on the quality of stirred yogurt during transportation Anna Lu1 • Xinxin Wei1 • Ruikang Cai1 • Shujun Xiao1 • Haina Yuan1 Jinyan Gong1 • Bingquan Chu1 • Gongnian Xiao1
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Received: 3 April 2019 / Revised: 5 February 2020 / Accepted: 13 February 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract When transporting yogurt, vibrations and sharp movements can damage its quality. This study developed a model to connect the changes in yogurt quality with the transportation distance as simulated by the total number of vibrations. Linear regression analysis showed that there was a significant negative correlation between the water holding capacity and hardness of the yogurt over the same transport distance (p \ 0.05). The yogurt vibration model was established by combining principal component analysis with a Back-Propagation Artificial Neural Network model. The number of training iterations was 2669, with a correlation coefficient of 0.96611, indicating that the model was reliable. The optimal transportation distance was determined to be within the range from 20 rpm for 8 h to 100 rpm for 4 h. Keywords Stirred yogurt Forward back propagation Artificial neural network model Physical and chemical properties
Introduction Yogurt, with its unique sensory characteristics is popular with consumers because of its beneficial nutritional functions and good flavor (Cheng, 2010). With the continuous improvement of the life quality in China and the rapid growth of yogurts increased, the fresh milk bar is emerging
& Gongnian Xiao [email protected] 1
School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, No. 318 Liuhe Road, Hangzhou 310023, Zhejiang, China
in China in recent years, and the transportation radius of cod-chain milk products such as yogurt is undergoing an increasing widen. However, it is challenge to implement testing and control of yogurt quality during long-distance transportation. Texture is one of the most predominant factors that affect the quality and marketability of yoghurt as well as the flavor, which directly exhibits yoghurt mouth feel, flow behavior and appearance (Jaworska et al., 2005; Soukoulis et al., 2007). Yoghurt textural properties of gels can be assessed by texture profile analysis, oscillatory shear, rotational viscometry and various sensory methods. Textural defects include wheying-off, weak body, and lumpiness (Lucey, 2004). Many parameters such as starter culture, milk base composition, homogenization conditions, incubation temperature, heat treatment, stabilizers and postmanufacture handling have been well known to influence texture formation of yoghurt (Hassan et al., 2003; Shaker et al., 2001). Previous research reported that pumping operation caused textural defects during yoghurt fermentation, filling and storage (Lucey, 2004). It was believed to be the resultant vibration due to pumping processing to disturb milk gels. Vibration impact on gel textural properties during yogurt fermentat
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