Parmigiano Reggiano (PR) is a much-appreciated cheese all over the world although it is produced in a little region in the northeast part of Italy. The production and elaboration of this kind of cheese is based in a very restrictive normative that is regulated by the "Consorzio del Parmigiano Reggiano". It is establish as the 18% as the maximum limit of crust allowed inside the packs of grated PR. The aim of this study is to establish a new, rapid, easy-to-use and economic fouling based on nanowire technology applied in the EOS835 to control the percentage of crust on grated PR. The obtained result attest that the instrument is able to discern the allowed limit of crust being an optimal tool to be applied in the quality control process of the PR production chain.
Nanowire sensor array for the rapid quality control on grated Parmigiano Reggiano
Sberveglieri V;
2015
Abstract
Parmigiano Reggiano (PR) is a much-appreciated cheese all over the world although it is produced in a little region in the northeast part of Italy. The production and elaboration of this kind of cheese is based in a very restrictive normative that is regulated by the "Consorzio del Parmigiano Reggiano". It is establish as the 18% as the maximum limit of crust allowed inside the packs of grated PR. The aim of this study is to establish a new, rapid, easy-to-use and economic fouling based on nanowire technology applied in the EOS835 to control the percentage of crust on grated PR. The obtained result attest that the instrument is able to discern the allowed limit of crust being an optimal tool to be applied in the quality control process of the PR production chain.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
