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Evaluation of a fluorescence and infrared backscatter sensor to monitor acid induced coagulation of skim milk
Panikuttira, Bhavya Payne, Frederick A. O'Shea, Norah Tobin, John O'Donnell, Colm P.
Panikuttira, Bhavya
Payne, Frederick A.
O'Shea, Norah
Tobin, John
O'Donnell, Colm P.
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2019-05-03
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Panikuttira B, Payne FA, O'Shea N, Tobin JT, O'Donnell CP. Evaluation of a fluorescence and infrared backscatter sensor to monitor acid induced coagulation of skim milk. Innovative Food Science & Emerging Technologies 2019;54:219-224; doi https://doi.org/10.1016/j.ifset.2019.04.011.
Abstract
A prototype sensor that employs both ultraviolet excited fluorescence and infrared light backscatter was evaluated as an in-line process analytical technology (PAT) tool to monitor acid induced coagulation kinetics of skim milk. Coagulation experiments were carried out at 32 °C using three concentrations of glucono-delta-lactone (GDL). Measurement of storage modulus (G′) of acidified skim milk gel was used as a reference rheological method to monitor the coagulation kinetics. Prediction models were developed to predict the times required for acidified skim milk coagulum to reach selected G′ values (0.5 Pa, 1 Pa, 5 Pa, 10 Pa and 15 Pa) using time parameters extracted from the ultraviolet excited fluorescence and infrared light backscatter profiles. A strong correlation was observed between the predicted times developed using time parameters extracted from the prototype sensor profiles and the measured G′ times extracted from the rheometer (R2 = 0.97, standard error of prediction = 2.8 min). This study concluded that the prototype fluorescence and infrared backscatter sensor investigated combined with the developed rheological prediction model can be used as a potential PAT tool for in-line monitoring of coagulation kinetics in the manufacture of acid induced milk gels.
Industrial relevance:
The prototype fluorescence and infrared backscatter sensor investigated in this study combined with the developed rheological prediction model can be employed to monitor and control coagulation kinetics in a wide range of dairy processing applications including fresh cheese varieties and yoghurt manufacture.