Search Results - "Payne, F.A."

Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut by Álvarez, D., Xiong, Y.L., Castillo, M., Payne, F.A., Garrido, M.D.

“…Textural, rheological and microstructural properties of frankfurters made with 20% pork backfat, 20% canola or 20% canola–olive (3:1) oils, including rice bran…”
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Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method by Tabayehnejad, N., Castillo, M., Payne, F.A.

“…An objective measurement technique is needed to simplify the determination of total milk-clotting activity (at) of rennets and other milk coagulating enzymes…”
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The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels by Castillo, M., Lucey, J.A., Payne, F.A.

“…The main differences between the processing methods generally used for cottage cheese manufacture are the coagulation temperature and starter concentration…”
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Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis by Fagan, C C, Ferreira, T G, Payne, F A, O'Donnell, C P, O'Callaghan, D J, Castillo, M

“…A front-face fluorescence spectroscopy probe was installed in the wall of a laboratory-scale cheese vat. Excitation and emission filters were chosen for the…”
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Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture by Everard, C D, O'Callaghan, D J, Mateo, M J, O'Donnell, C P, Castillo, M, Payne, F A

“…Recombined whole milk was renneted under constant conditions of pH, temperature, and added calcium, and the gel was cut at a constant firmness. The effects of…”
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Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels by Castillo, M., Lucey, J.A., Wang, T., Payne, F.A.

“…Effects of coagulation temperature and inoculum concentration on microstructure, permeability and syneresis of cottage cheese gels were investigated…”
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On-line prediction of cheese making indices using backscatter of near infrared light by Fagan, C.C., Castillo, M., O’Donnell, C.P., O’Callaghan, D.J., Payne, F.A.

“…The potential of a fibre optic sensor, detecting light backscatter in a cheese vat during coagulation and syneresis, to predict curd moisture, fat loses and…”
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Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield by Everard, C D, O'Callaghan, D J, Mateo, M J, Castillo, M, Payne, F A, O'Donnell, C P

“…A study was undertaken to investigate the effects of milk composition (i.e., protein level and protein:fat ratio), stir-out time, and pressing duration on curd…”
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Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology by Fagan, C C, Castillo, M, Payne, F A, O'Donnell, C P, O'Callaghan, D J

“…Response surface methodology was used to study the effect of temperature, cutting time, and calcium chloride addition level on curd moisture content, whey fat…”
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Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation by Fagan, C.C., Leedy, M., Castillo, M., Payne, F.A., O’Donnell, C.P., O’Callaghan, D.J.

“…The objective of this study was to investigate a novel light backscatter sensor, with a large field of view relative to curd size, for continuous on-line…”
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Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making by Mateo, M.J., Everard, C.D., Fagan, C.C., O'Donnell, C.P., Castillo, M., Payne, F.A., O'Callaghan, D.J.

“…An experiment was undertaken to investigate the effect of milk fat level (0%, 2.5% and 5.0% w/w) and gel firmness level at cutting (5, 35 and 65 Pa) on indices…”
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Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis by Everard, C D, O'Callaghan, D J, Fagan, C C, O'Donnell, C P, Castillo, M, Payne, F A

“…Optical characteristics of stirred curd were simultaneously monitored during syneresis in a 10-L cheese vat using computer vision and colorimetric…”
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Prediction of beef meat emulsion quality with apparent light backscatter extinction by Álvarez, D., Castillo, M., Xiong, Y.L., Payne, F.A.

“…Normalized light backscatter intensity ( I N) response as a function of fat/lean ratio ( R FL; 0.075, 0.25, and 0.33), chopping time (CT; 2, 5 and 8 min) and…”
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A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering by Álvarez, D., Castillo, M., Payne, F.A., Xiong, Y.L.

“…Accurate control of the meat emulsification process for a consistent product quality entails the development of an on-line optical sensor technology to…”
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Prediction of meat emulsion stability using reflection photometry by Álvarez, D., Castillo, M., Payne, F.A., Garrido, M.D., Bañón, S., Xiong, Y.L.

“…Manufacture of finely comminuted meat products are operations that require improved control to produce stable products. Emulsion breakdown becomes evident…”
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Validation of a curd-syneresis sensor over a range of milk composition and process parameters by Mateo, M J, O'Callaghan, D J, Everard, C D, Castillo, M, Payne, F A, O'Donnell, C P

“…An online visible-near-infrared sensor was used to monitor the course of syneresis during cheesemaking with the purpose of validating syneresis indices…”
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Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter by Mateo, M.J., O'Callaghan, D.J., Everard, C.D., Fagan, C.C., Castillo, M., Payne, F.A., O'Donnell, C.P.

“…An NIR reflectance sensor, with a large field of view and a fibre-optic connection to a spectrometer for measuring light backscatter at 980 nm, was used to…”
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Application of light extinction to determine stability of beef emulsions by Álvarez, D., Castillo, M., Payne, F.A., Cox, R.B., Xiong, Y.L.

“…One of the major concerns in the meat processing industry is the loss of emulsion stability resulting in cooking losses. An optical sensor technology to…”
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The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making by Everard, C.D., O’Callaghan, D.J., Mateo, M.J., Castillo, M., Payne, F.A., O’Donnell, C.P.

“…Syneresis follows the cutting of milk coagulum into cubes and is promoted by stirring. Important cheese properties such as moisture, mineral and lactose…”
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Application of Image Texture Analysis for Online Determination of Curd Moisture and Whey Solids in a Laboratory-Scale Stirred Cheese Vat by Fagan, C.C, Du, C.-J, O'Donnell, C.P, Castillo, M, Everard, C.D, O'Callaghan, D.J, Payne, F.A

“…A noninvasive technology, which could be employed online to monitor syneresis, would facilitate the production of higher quality and more consistent cheese…”
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