TY - JOUR
T1 - Assessing the Extent of Degradation in the UV Radiation and Heat-Catalyzed Oxidised Whole Milk Powder : The UV Photoacoustic and Diffuse Reflectance Spectroscopies Versus the Peroxide Value
AU - Doka, O.
AU - Ajtony, Z.
AU - Bicanic, D.
AU - Koehorst, R.
PY - 2000
Y1 - 2000
N2 - The extent of quality loss caused by enzymatic and nonenzymatic browning reactions in milk powders is usually assessed by the chemical methods, among which the determination of peroxide value (PV) is a widely used approach. In this paper, peroxide values obtained from deliberately oxidized (UV irradiation combined with the thermal stress) whole milk powders are compared to the results of photoacoustic spectroscopy (PAS) and diffuse reflectance spectrometry (DRS) in the ultraviolet and visible region. The same samples were also investigated by various methods in the near-infrared (NIR) region. The experimental data suggest a good degree of correlation between the PV and the PAS and DRS data collected at 335 nm.
AB - The extent of quality loss caused by enzymatic and nonenzymatic browning reactions in milk powders is usually assessed by the chemical methods, among which the determination of peroxide value (PV) is a widely used approach. In this paper, peroxide values obtained from deliberately oxidized (UV irradiation combined with the thermal stress) whole milk powders are compared to the results of photoacoustic spectroscopy (PAS) and diffuse reflectance spectrometry (DRS) in the ultraviolet and visible region. The same samples were also investigated by various methods in the near-infrared (NIR) region. The experimental data suggest a good degree of correlation between the PV and the PAS and DRS data collected at 335 nm.
U2 - 10.1366/0003702001951110
DO - 10.1366/0003702001951110
M3 - Article
SN - 0003-7028
VL - 54
SP - 1405
EP - 1408
JO - Applied Spectroscopy
JF - Applied Spectroscopy
ER -