Spectral Characterisation of Dairy Products Using Photon Time-of-Flight Spectroscopy
Spectral Characterisation of Dairy Products Using Photon Time-of-Flight Spectroscopy
复制标题
使用光子飞行时间光谱法对乳制品进行光谱表征
DOI：
10.1255/jnirs.1075
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发表时间：
2013
影响因子：
1.8
通讯作者：
D. Khoptyar
中科院分区：
文献类型：
--
作者：
O. Nielsen;A. Subash;F. Nielsen;A. Dahl;J. Skytte;S. Andersson;D. Khoptyar
在本文中，我们首次展示了使用光子飞行时间光谱获得的市售牛奶和酸奶产品的吸收和减少散射光谱。该技术能够将样品中吸收和散射的贡献分开，提供有关化学成分和微观结构特性的重要信息，而乳制品生产中使用的传统技术无法提供这些信息。该仪器的工作光谱范围为 500 nm 至 1030 nm。降低的散射系数从近红外范围内脂肪含量为 0.1% 的牛奶的 5 cm−1 到绿色波长范围内脂肪含量为 3.0% 的酸奶的 60 cm−1 不等。吸收值在0.05~0.5cm−1范围内，产品之间的绝对值变化很小。我们的结果表明，减少的散射可以清楚地区分具有相同脂肪含量的牛奶和酸奶，并且可以提供监测牛奶发酵过程中结构形成的可靠方法。
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.
影响因子：
3.5
作者：
O'Sullivan, Thomas D.;Cerussi, Albert E.;Tromberg, Bruce J.
通讯作者：
Tromberg, Bruce J.