Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room. (April 2018)

• Record Type: Journal Article
• Authors: Corrieu, G.; Perret, B.; Kakouri, A.; Pappas, D.; Samelis, J.
• Is Part Of: Journal of food engineering. Volume 222(2018)
• Page Start: 162
• Page End: 168
• Publication Date: 2018-04
• Subjects: Cheese ripening -- Ripening room -- Sequential ventilation -- Power consumption -- Mass loss -- Graviera cheese; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2017.11.021
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: An industrial ripening room used for Graviera cheese ripening was equipped in order to compare Continuous Ventilation (CV: full time air circulation) and Temperature based Sequential Ventilation (TSV) processes. Under controlled temperature and Relative Humidity of the ripening room, three reference 30-day ripening trials performed in CV mode were compared to three similar trials performed in TSV mode. TSV was monitored between 2 temperature set points. When the lower one (16 °C) was reached, ventilation was stopped; when the higher one (16.8 °C) was reached, ventilation restarted. Power consumption, cheese mass loss and cheese quality were determined as comparison criteria. The use of TSV involved important reductions on ventilation time (48%), energy consumption (42%), cheese mass loss (0.9%) leading to a positive impact on the economy of the ripening process. Additionally, as shown by microbiological, physicochemical and sensory analyses, TSV neither had negative nor significant positive effects on cheese quality. Highlights: Temperature based Sequential Ventilation (TSV) was performed on a cheese ripening room. TSV reduced energy consumption (42%) and ventilation time (48%) of the ripening room. TSV allowed a reduction of the cheese mass loss (0.9%) increasing the cheese yield. No significant effect of TSV on fully ripened Graviera cheese quality was shown.