0000000000591410
AUTHOR
Nieves Sanjuán
PREDICTION OF INSTRUMENTAL AND SENSORY TEXTURAL CHARACTERISTICS OF MAHON CHEESE FROM ULTRASONIC MEASUREMENTS
Ultrasonic velocity was related to sensory and instrumental texture measurements. A semi-logarithmic model (Weber-Fechner) was used to relate the sensory and instrumental texture measurements. The ultrasonic velocity ranged from 1650 to 1723 m/s for the softest and hardest cheese, respectively. As expected from theoretical equations, the ultrasonic velocity was related to the square root of the instrumental measurements. The deformability modulus (r 2 =0.93) and the slope in puncture (r 2 =0.85) were the most closely related parameters. A model developed from the relationship between sensory and instrumental texture and the relationship between ultrasonic velocity and instrumental texture, …
Wine Aroma Concentration by Using a General Purpose simulator (ProSim)
In this work is proposed the application of the ProSim process simulator for the analysis of wine aroma concentration by performing a two-level simulation: First, ProSim is used to attain a preliminary design of a distillation tower, and afterward the simulator is employed to analyze the behavior of the tower in a more precise way. The UNIFAC model was used for nonideal behavior description of the mixtures. In this application, the concentration of a 13-compound mixture was simulated. In fact, the numerical methods implemented in ProSim made it possible to attain the convergence quickly even with minor compounds. The results obtained showed that the use of ProSim results to be very advanta…