Advanced

Spectral characterisation of dairy products using photon time-of-flight spectroscopy

Nielsen, Otto Hojager Attermann; Subash, Arman LU ; Nielsen, Frederik Donbaek; Dahl, Anders Bjorholm; Skytte, Jacob Lercke; Andersson-Engels, Stefan LU and Khoptyar, Dmitry LU (2013) In Journal of Near Infrared Spectroscopy 21(5). p.375-383
Abstract
In this paper, we present, for the first time, the absorption and reduced scattering spectra of commercially available milk and yoghurt products, obtained using photon-time-of-flight spectroscopy. The ability of this technique to separate the contributions from absorption and scattering in the sample provides important information on the chemical composition and micro-structural properties, which are not available with the traditional techniques used in dairy production. The instrument operates in the spectral range from 500 nm to 1030 nm. The reduced scattering coefficient varies from 5 cm(-1) for milk with 0.1% fat in the near infrared range, to 60 cm(-1) for yoghurt with 3.0% fat in the green wavelength regime. The absorption is within... (More)
In this paper, we present, for the first time, the absorption and reduced scattering spectra of commercially available milk and yoghurt products, obtained using photon-time-of-flight spectroscopy. The ability of this technique to separate the contributions from absorption and scattering in the sample provides important information on the chemical composition and micro-structural properties, which are not available with the traditional techniques used in dairy production. The instrument operates in the spectral range from 500 nm to 1030 nm. The reduced scattering coefficient varies from 5 cm(-1) for milk with 0.1% fat in the near infrared range, to 60 cm(-1) for yoghurt with 3.0% fat in the green wavelength regime. The absorption is within the range of 0.05-0.5cm(-1), with only small variation in the absolute value between products. Our results show that the reduced scattering clearly distinguishes milk and yoghurt with the same fat content and can offer a reliable way of monitoring structural formation during milk fermentation. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
optical properties, turbid media, photon-time-of-flight, dairy products, milk, yoghurt, fermentation
in
Journal of Near Infrared Spectroscopy
volume
21
issue
5
pages
375 - 383
publisher
IM Publications LLP
external identifiers
  • wos:000327291600007
  • scopus:84886768727
ISSN
0967-0335
DOI
10.1255/jnirs.1075
language
English
LU publication?
yes
id
c19f94ff-b033-435b-9a66-e75bab8c67f2 (old id 4275350)
date added to LUP
2014-01-28 11:15:57
date last changed
2019-07-02 02:14:38
@article{c19f94ff-b033-435b-9a66-e75bab8c67f2,
  abstract     = {In this paper, we present, for the first time, the absorption and reduced scattering spectra of commercially available milk and yoghurt products, obtained using photon-time-of-flight spectroscopy. The ability of this technique to separate the contributions from absorption and scattering in the sample provides important information on the chemical composition and micro-structural properties, which are not available with the traditional techniques used in dairy production. The instrument operates in the spectral range from 500 nm to 1030 nm. The reduced scattering coefficient varies from 5 cm(-1) for milk with 0.1% fat in the near infrared range, to 60 cm(-1) for yoghurt with 3.0% fat in the green wavelength regime. The absorption is within the range of 0.05-0.5cm(-1), with only small variation in the absolute value between products. Our results show that the reduced scattering clearly distinguishes milk and yoghurt with the same fat content and can offer a reliable way of monitoring structural formation during milk fermentation.},
  author       = {Nielsen, Otto Hojager Attermann and Subash, Arman and Nielsen, Frederik Donbaek and Dahl, Anders Bjorholm and Skytte, Jacob Lercke and Andersson-Engels, Stefan and Khoptyar, Dmitry},
  issn         = {0967-0335},
  keyword      = {optical properties,turbid media,photon-time-of-flight,dairy products,milk,yoghurt,fermentation},
  language     = {eng},
  number       = {5},
  pages        = {375--383},
  publisher    = {IM Publications LLP},
  series       = {Journal of Near Infrared Spectroscopy},
  title        = {Spectral characterisation of dairy products using photon time-of-flight spectroscopy},
  url          = {http://dx.doi.org/10.1255/jnirs.1075},
  volume       = {21},
  year         = {2013},
}