Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools

Autor(es)

Cavalcanti, Rodrigo N. ^{[1, 2]} ; Balthazar, Celso E. ^[3] ; Esmerino, Erick A. ^[3] ; Freitas, Monica Q. ^[3] ; Silva, Marcia C. ^[4] ; Raices, Renata S. L. ^[4] ; Gut, Jorge A. W. ^{[1, 2]} ; Cruz, Adriano G. ^[4] ; Tadini, Carmen C. ^{[1, 2]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Main Campus, BR-05508080 Sao Paulo, SP - Brazil

^[2] Univ Sao Paulo, FoRC NAPAN Food Res Ctr, Main Campus, BR-05508080 Sao Paulo, SP - Brazil

^[3] Fluminense Fed Univ UFF, Fac Vet, BR-24230340 Niteroi, RJ - Brazil

^[4] Fed Inst Educ Sci & Technol Rio de Janeiro IFRJ, Food Dept, BR-20270021 Rio De Janeiro, RJ - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL DAIRY JOURNAL; v. 97, p. 120-130, OCT 2019.
• Citações Web of Science: 0

Resumo

The influence of temperature, frequency, composition and physicochemical characteristics of sheep milk on its dielectric properties was evaluated as well as the performance of different chemometric methods to predict the dielectric properties and classify the type of sheep milk (whole, semi-skimmed and skimmed). Of the chemometric methods evaluated, artificial neural network exhibited the best performance for prediction of the dielectric properties, while sensitivity analysis showed temperature, electrical conductivity, and fat and calcium content as variables with the most impact. All pattern recognition techniques showed 100% for recognition and prediction ability to classify correctly the type of milk. Although the approach used in this study is limited to the specific operating conditions and sheep milk studied, chemometric methods have proven to be promising tools because of accuracy and suitability for both prediction of the dielectric properties of sheep milk and monitoring quality control parameters of milk and dairy products. (C) 2019 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 15/25697-0 - Avaliação do processo térmico contínuo por micro-ondas de alimentos líquidos
• Beneficiário: Rodrigo Nunes Cavalcanti
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs