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Fuzzy and regression approach to estimating the cheese consistency changes influenced by a substitution of emulsifying agents in the mixture

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dc.title Fuzzy and regression approach to estimating the cheese consistency changes influenced by a substitution of emulsifying agents in the mixture en
dc.contributor.author Doudová, Lucie
dc.contributor.author Žák, Libor
dc.contributor.author Weiserová, Eva
dc.contributor.author Buňka, František
dc.contributor.author Michálek, Jaroslav
dc.relation.ispartof Biometric Methods and Models in Current Science and Research
dc.identifier.isbn 978-80-7401-028-6
dc.date.issued 2011
dc.citation.spage 67
dc.citation.epage 73
dc.event.title 19th Summer School of Biometrics
dc.event.location Brno
utb.event.state-en Czech Republic
utb.event.state-cs Česká republika
dc.event.sdate 2010-09-06
dc.event.edate 2010-09-10
dc.type conferenceObject
dc.language.iso cs
dc.publisher Central Institute for Supervising and Testing in Agriculture (ÚKZÚZ)
dc.subject emulsifying salts en
dc.subject Fuzzy Inference System en
dc.subject phosphates en
dc.subject polynomial regression en
dc.subject processed cheese spreads en
dc.subject texture en
dc.description.abstract This paper aims to study the dependence of the hardness of processed cheese spreads on the composition of binary mixtures of phosphate emulsifying salts consisting of disodium hydrogenphosphate, tetrasodium diphosphate, pentasodium triphosphate, and/or sodium salt of polyphosphate and on the number of days of storage. The main goal was to find suitable statistical models in order to describe the dependence of the hardness examined on the composition of binary mixtures. Polynomial regression proved to be suitable for the global behaviour of the statistical relationship observed. Detailed observation of local changes was made by means of a fuzzy inference system. In binary mixtures of polyphosphate combined with monophosphate, diphosphate or triphosphate, hardness was gradually increasing with rising amount of polyphosphate in the mixture. In binary mixtures of monophosphate combined with diphosphate or triphosphate, a rapid increase in the hardness of the samples was determined when the proportion of diphosphate or triphosphate in the mixture was rising up to 50-60 %. A further increase in diphosphate or triphosphate content in the binary mixture (above 60 %) resulted in a similarly rapid decrease in the hardness of the processed cheeses. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007332
utb.identifier.wok 000396782400005
utb.source d-wok
dc.date.accessioned 2017-09-08T12:14:41Z
dc.date.available 2017-09-08T12:14:41Z
utb.contributor.internalauthor Weiserová, Eva
utb.contributor.internalauthor Buňka, František
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