Use of sensors in cheese manufacture and quality control

M. T. S. R. Gomes, J. A. B. P. Oliveira, E. M. Gaspar

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

This work intends to give a brief overview of sensors application for cheese. Besides discussing the main achievements on the field, it will show the main difficulties that still need to be overcome. Single sensors to follow milk coagulation and detection of specific target compounds are discussed, as well as how complex problems where more than one compound need to be followed, as during rancidity development, can be adequately followed by a single non-specific sensor. Electronic noses formed by a variety of non-specific sensors can be employed in the quality control and examples of well succeeded applications as well as others still under development are discussed.

Original languageEnglish
Title of host publication2014 IEEE 9TH IBERO-AMERICAN CONGRESS ON SENSORS (IBERSENSOR)
EditorsL Garcia
PublisherIEEE
Number of pages4
ISBN (Electronic)978-1-4799-6836-7
Publication statusPublished - 2014
EventIEEE 9th Ibero-American Congress on Sensors (IBERSENSOR) - Bogota, Colombia
Duration: 15 Oct 201418 Oct 2014

Conference

ConferenceIEEE 9th Ibero-American Congress on Sensors (IBERSENSOR)
CountryColombia
CityBogota
Period15/10/1418/10/14

Keywords

  • cheese
  • electronic nose
  • acoustic wave sensor
  • ELECTRONIC NOSE

Cite this