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dc.contributor.authorPanikuttira, Bhavya
dc.contributor.authorPayne, Frederick A.
dc.contributor.authorO'Shea, Norah
dc.contributor.authorTobin, John
dc.contributor.authorO'Donnell, Colm P.
dc.date.accessioned2019-10-14T15:51:53Z
dc.date.available2019-10-14T15:51:53Z
dc.date.issued2019-05-03
dc.identifier.citationPanikuttira 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.en_US
dc.identifier.urihttp://hdl.handle.net/11019/1796
dc.descriptionpeer-revieweden_US
dc.description.abstractA 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.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;Vol. 54
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectskim milken_US
dc.subjectinduced coagulationen_US
dc.subjectRheological propertiesen_US
dc.subjectcutting timesen_US
dc.subjectgelsen_US
dc.subjectAcidificationen_US
dc.subjectTemperatureen_US
dc.subjectFermentationen_US
dc.subjectGelationen_US
dc.subjectfluorescence and infrared backscatter sensoren_US
dc.titleEvaluation of a fluorescence and infrared backscatter sensor to monitor acid induced coagulation of skim milken_US
dc.typeArticleen_US
dc.embargo.terms2020-05-03en_US
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2019.04.011
dc.contributor.sponsorDairy Processing Technology Centreen_US
dc.contributor.sponsorGrantNumberTC/2014/0016en_US


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