Photothermal Techniques Used to Evaluate Quality in Dairy Products.

8th International Congress of Engineering Physics

物理学;工业技术

López-Romero, E.^1 ; Balderas-López, J.A.^1

Instituto Politécnico Nacional-UPIBI, Av. Acueducto S/N, Col. Barrio la Laguna Ticomán, Mexico City

C. P. 07340, Mexico^1

关键词: Light absorption coefficients;    Photo-thermal systems;    Photo-thermal techniques;    Quality evaluation;    Thermo-physical property;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/792/1/012089/pdf
DOI  :  10.1088/1742-6596/792/1/012089

学科分类：工业工程学

来源: IOP

【 摘 要 】

Photothermal systems were used to quantify thermal and optical properties of commercial and natural dairy products. Thermal diffusivity and light absorption coefficient were analyzed. It was found that water content easily alters thermal properties in samples of milk. In addition, all samples showed strong light absorptions at 405 nm, 980 nm and 488 nm, evidencing presence of proteins, fat and vitamins (riboflavin), respectively. Therefore, it was shown that thermo-physical properties measured in this work could be used as complementary parameters for quality evaluation of dairy products.