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Monitoring and control of cheese ripening

Identification

Key words Cheese ripening, monitoring, control, simulation, prediction, weight loss
Latest version 2013/09/05
Completed by INRA - IATE

How does it work?

Primary objective To monitor, predict and optimize the cheese ripening process.
Working principle Many tools concerning cheese maturing are available:

(a) Miniature simulation cells where the effect of different parameters on cheese ripening can be studied and thus predicted on lab scale. These cells are linked to anexploitation software which monitors and controls the measures (such as Cellri).

(b) Autonomous wireless sensors box for measuring up to 8 different parameters during industrial cheese ripening (e.g. temperature, relative humidity in the air, CO2 and O2 concentration in the atmosphere, power consumption, …) (Hall effect sensor). These allow controlling the ripening process taking into account the energy consumptions.

(c) Software for monitoring and controlling of the cheese ripening in ripening rooms from small to large scale (industrial): Cric.

(d) Prediction tool for the weight loss of the cheese during its ripening as a function of ambient conditions.

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Additional effects Microbial, physicochemical, biochemical and sensorial analysis have been performed to compare cheeses from both technologies, (traditional reference one and advanced controlled one) there were no significant differences.
Important process parameters ripening room temperature and CO2 concentration measurements have to be accurate, and ventilation as homogeneous as possible in the whole ripening room volume. A good knowledge of the on-site electric circuitry is required to include the technology in the process.
Important product parameters the heat and mass transfer coefficients have to be identified to incorporate cheeses mass loss control

What can it be used for?

Products cheese
Operations cheese ripening
Solutions for short comings (a) Miniature simulation cells: optimize cheese ripening

(b)+(c) Wireless sensors box and software: access specific points in the ripening room; Adjust cheese sale price regarding matter loss

(d) Prediction tool: Lower energy consumption

What can it NOT be used for?

Products any other product than cheese
Operations any other operation than ripening
Other limitations This technology may work with any kind of cheese, in the worst case, 2 or 3 ripening batches are needed for on-site calibration purposes.
Risks or hazards The cheeses quality could be impacted by the advanced control of the ripening process. It is necessary that the resulting products are similar to the traditional ones (see Consumer aspects below)

Implementation

Maturity (a) The miniature simulation cells are registered and commercially available (and designed only for) at lab scale.

(b) The wireless sensors box is available and designed for industrial scale.

(c) The software is registered and commercially available. It is designed for small to industrial scale.

(d) The prediction tool is not yet commercially available. Not validated for a wide variety of cheeses.

Modularity /Implementation All the tools are complementary to the existing production devices
Consumer aspects Sensorial analysis have been performed to compare cheeses from both technologies, (traditional reference one and advanced controlled one) there were no significant differences.
Legal aspects (a) Please check local legislation. n°IDDN.FR. 001.080017.000.R.P.2009.000.30600

(b) Please check local legislation

(c) Please check local legislation. n°IDDN.FR.001.220017.000.R.P.2006.000.30600

(d) Please check local legislation. Patent n°: 07301 084.5, 2007.

Environmental aspects The sequential ventilation concept may save 50% of the electrical consumption needed for ripening room ventilation.

Most of the instrumentation devices are based on the Zigbee wireless low-power technology.

Further Information

Institutes INRA - GMPA, INRA - STLO, INRA - URTAL, INRA - LRF
Companies For the time being, [[INRA - GMPA]] have few contacts and discussions with a French SME.warning.png
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References Corrieu G., Perret B., Guillemin H., Mirade P.S., Picque D., Callon C. and Montel M.C., 2010. Final report on new ripening room monitoring strategies based on sequential air ventilation (delivrable for European project TrueFood, March 2010)

Picque D., Leclercq-Perlat M.N., Guillemin H., Perret B., Cattenoz T., Provost J.J. and Corrieu G., 2010. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films. Journal of Dairy Science. 93, (12), 5601-5612

Picque D., Guillemin H., Mirade P.S., Didienne R., Lavigne R., Perret B., Montel M.C. and Corrieu G., 2009. Effect of sequential ventilation on cheese ripening and energy consumption in pilot ripening rooms. International Dairy Journal. 19, 489-497

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Created by Hte inra on 5 October 2011, at 10:14