8 April 2013 Experimental analysis on the effect of milk fat concentration on light scattering intensity
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As the improvement of people's living standard, more and more is required of the superior quality dairy products. An important indicator that gets more and more attention to measure the quality of dairy products is ingredient content of nutrients in dairy products. One of main component of milk, the concentration of milk fat is of great significance for light scattering measurements. The photomicrograph of the different homogeneous state of milk fat solution with is different concentrations obtained by using high magnification optical microscope. And the particle size distribution of different homogeneous state and different concentrations of milk fat solution are analyzed. Based on the principle of light scattering technique for the detection of milk composition, as well as analysis of the physical and chemical properties of milk fat solution, the energy spectrum, absorption spectrum, the transmittance spectrum of the different homogeneous state and the different concentrations of milk fat solution are determined by the dual-beam spectrophotometer (TJ270-60). Then the effects of fat solution concentration, particle size distribution and homogeneous state on the light scattering intensity are analyzed. Furthermore, it is derived the relationships among milk fat solution concentration with energy, absorption and transmittance based on experimental results. This study will bring a progress in processing quality control of product, and contribute to promote the development of China's dairy industry for bringing practical significance and great economic benefits.
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Jinying Yin, Jinying Yin, Huijuan Yuan, Huijuan Yuan, Ling Yang, Ling Yang, Zhen Zhou, Zhen Zhou, Guochao Ding, Guochao Ding, Jing Hou, Jing Hou, Xiukun Yang, Xiukun Yang, } "Experimental analysis on the effect of milk fat concentration on light scattering intensity", Proc. SPIE 8686, Bioinspiration, Biomimetics, and Bioreplication 2013, 86860O (8 April 2013); doi: 10.1117/12.2009602; https://doi.org/10.1117/12.2009602

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