Journal
JOURNAL OF FOOD SCIENCE
Volume 79, Issue 8, Pages E1528-E1534Publisher
WILEY-BLACKWELL
DOI: 10.1111/1750-3841.12540
Keywords
color uniformity; machine vision; pizza baking; principal component analysis
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Funding
- Fonterra Cooperative Group Limited
- Chinese Scholarship Council
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The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.
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