You are on page 1of 8

Abstract

One of the main objectives of this study is to determine the optimal geometry of the
probe in order to provide an advanced sensitivity of testing and also to ensure a
high reproductibility of data and to establish the influence of the sample’s
dimensions on the analysis’ results of texture parameters. In the study on the
modification of the texture parameters values depending on the sample’ dimension
the force-displacement curves were plotted for smoked cheese type “Tudis”, which
was kept refrigerated at temperatures between 6-8°C. Regarding the type of
texture profiling test the penetration test was carried on utilizing probes with
different geometries and sizes, and the cheese samples were of different sizes.
Introduction
Cascavalul impletit afumat, face parte din categoria de brânzeturi cu pastă opărită obţinut din lapte de
vaca integral sau din lapte de vaca normalizat, pasteurizat, prin adăugarea de culturi lactice selecţionate şi
coagulare cu cheag , având la baza procesul tehnologic de opărire a caşului , afumarea cu răşină din lemn
de esenţă tare bio şi maturarea acestuia.
Afumat prin tehnologie avansata cu rasina ecologica BIO din lemn de fag, ceea ce-i confera un loc de
cinste in topul preferintelor dumneavoastra.
Cheese texture may be defined as a composite of sensory attributes resulting from a combination of
physical properties perceived by the sense of sight and touch (Fox et al., 2000). A number of factors, both
compositional and process parameters, are known to influence texture of cheese (Wium et al., 2003).
A good knowledge of textural properties is important for all the stakeholders in the food chain, for
manufacturers, processing, marketing and consumers.
Texture was defined by a series of authors (Matz - 1962, Szczesniak - 1963, Potter - 1968, Corey - 1970,
deMan – 1975) but the definition given by the SR ISO 11036:2007 standard is the most representative
because it highlights best the texture notion of a food product:” texture represents all mechanical,
geometrical and surface properties of a food product, discernible through touch or mechanical receptors
and where appropriate, through visual and auditory receptors.”
Mulţi oameni de ştiinţă, ingineri şi tehnologi şi-au adus contribuţii în evaluarea proprietăţilor mecanice
pentru a înţelege textura în mod subiectiv (Da,’08,; Sa,’11b), în timp ce oamenii de știintă a materialelor
au dezvoltat reologia şi mecanica ruperii pentru a înţelege proprietăţile materialelor produselor alimentare
în general (Ro,’09). Printre cele mai recente comentarii, unii cercetători [Sz,’02; Ro,’09; Fo,’11;. Fu,’11;.
Sa,’11b; de Wijk,’11;. Aw,’12] au examinat aspectele specifice legate de textura produselor alimentare,
inclusiv măsurarea senzorială şi instrumentală.
Pentru a depăşi limitările de percepţie senzorială umană a produselor alimentare în ceea ce priveşte
textura, au fost elaborate metode instrumentale [Co,’11.] şi un mare efort a fost depus în îmbunătăţirea de

For the purpose of determining the highest sensitivity (noted with „S”) the tangent of the α angle was used corresponding to the curves of various penetrators with the abscissa ( penetration depth. 11mm. Zd. it was chosen an optimum thickness of 15mm and it was modified the square side (cuboid base) . empirice şi imitative. at the rate of application of 10 mm/min. 9mm. care va determina dinamica de defalcare în timpul masticaţiei [Fo. b]. 1999. Afterwards.’10a. (Abbott. One of the main objectives of this study is to determine the optimal geometry of the probe in order to provide an advanced sensitivity of testing and also to ensure a high reproductibility of data and to establish the influence of the sample’s dimensions on the analysis’ results of texture parameters. a Mesur Gauge specific software for data interpretation and also a serie of other penetrating devices designed and obtained in the Food Safety Research Laboratory of Food Engineering Faculty of Suceava. 30mm.h) or mechanical work: S  tg  F h F max L   Fdh 0 . cea mai mare parte din cercetările de măsurare obiective sunt pe baza proprietăţilor mecanice / reologice ale alimentelor. 2.25mm. 15mm and 17mm). 13mm. Deoarece textura percepută oral în mare parte depinde de comportamentul mecanic al produselor alimentare. 35mm and 40mm respectively.’10]. Bourne. Testul prin puncție pentru determinarea texturii măsoară for ța necesară pătrunderii unei sonde într-un aliment sau materie primă alimentară pe cale instrumentală. Materials and methods We took cheese samples with rectangular shape with a square base with l=20mm and different heights (7mm. Tipurile de experimente pot fi clasificate ca metode fundamentale. Testele de puncție reprezintă unele dintre cele mai simple tehnici de măsurare ale proprietă ților texturii utilizate pe scară largă.’09. Pătrunderea sondei în alimente cauzează strivire ireversibilă sau reversibilă a acestora. noting the slope of the sensitivity curve. 2002).instrumente şi tehnici de măsurare pentru estimarea semnificativă a proprietăţilor texturale [Or. It was used the Mark 10 Texturometer. in order to highlight the sample size influence on texture profile analysis results.

c-compression disk. 2 Shows force-displacement curves on a penetration depth of 5 mm using various penetrating devices having different shapes and the smoked cheese samples were cut into parallelipipedic shape with the square side l=20X20 mm and different thickness (7 mm. . 17 mm).V knife 3. Results and discussion Fig. blunt knife and V knife) such as the following: Fig. d-cone.It was used penetrating devices with various shapes and dimensions (artificial finger. f. b-ball. 9 mm. e-blunt knife. ball. 15 mm. 1 Penetrating devices a.artificial finger. 13 mm. compression disk. 11 mm. cone.

Fig. f)17mm. e)15mm. 25 mm. c)11mm. Fig. b)9mm. 3 shows force-displacement curves on a penetration depth of 5 mm using various penetrating devices having different shapes and the thickness of the smoked cheese samples was 15 mm and its sides 20 mm. . d)13 mm. 30 mm. 40 mm. 2 Families force-penetration curves made with different samples of cheese penetrating with dimensions 20x20mm square side and the thickness of samples: to a)7mm. 35 mm.

b-25mm. c-30 mm. . d. e-40 mm Fig.Fig.35 mm. 4 shows the sensitivity variation of the method of textural determination properties (hardness) using the penetration method with different penetrating devices. 3 Families force-penetration curves made with different penetrating the cheese samples with a thickness of 15 mm with sides: a-20mm.

17 mm and the side of the square of 20x20 mm made with different penetrating devices: a-ball.knife V. f. . c-blunt knife. 9 mm. 11mm. eartificial finger. b-cone. 4 Families force-displacement curve for samples with thickness of: 7 mm.15 mm. Fig.compression disk. 13mm. 5 The influence of the cheese sample’s side size over the sensitivity variation using the penetration method with penetrating devices having different geometries. d.Fig.

f- . b-cone. made with different penetrating devices: a-ball. e. 25mm. 5. 40mm. Families force-displacement curve for samples of cheese with 15 mm thickness and sides of 20 mm . 35mm.Fig.knife V. 30mm. c-blunt knife.artificial finger. d.

compression disk. .