Photoacoustic study of heated binary mixtures containing whey and skimmed-milk powders

O. Doka; D. Bicanic; R. Frankhuizen

doi:10.1007/s002170050366

Photoacoustic study of heated binary mixtures containing whey and skimmed-milk powders

O. Doka, D. Bicanic, R. Frankhuizen

Wageningen Food Safety Research

Research output: Contribution to journal › Article › Professional

Abstract

A novel methodology is proposed to determine the amount of whey powder in a binary mixture containing whey and skimmed-milk powders. This new approach is based on measurement of the amplitude of the photoacoustic (PA) signal obtained when the mixture is exposed to a controlled thermal treatment; the latter was shown to affect the colour of the powder. The limit of detection for the whey powder adulterant was 2% by weight. The PA and reflectance spectra (in the visible region) of the mixtures were also compared.

Original language	Undefined/Unknown
Pages (from-to)	1-5
Journal	Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Food research and technology
Volume	208
DOIs	https://doi.org/10.1007/s002170050366
Publication status	Published - 1999

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10.1007/s002170050366

Cite this

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abstract = "A novel methodology is proposed to determine the amount of whey powder in a binary mixture containing whey and skimmed-milk powders. This new approach is based on measurement of the amplitude of the photoacoustic (PA) signal obtained when the mixture is exposed to a controlled thermal treatment; the latter was shown to affect the colour of the powder. The limit of detection for the whey powder adulterant was 2% by weight. The PA and reflectance spectra (in the visible region) of the mixtures were also compared.",

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AB - A novel methodology is proposed to determine the amount of whey powder in a binary mixture containing whey and skimmed-milk powders. This new approach is based on measurement of the amplitude of the photoacoustic (PA) signal obtained when the mixture is exposed to a controlled thermal treatment; the latter was shown to affect the colour of the powder. The limit of detection for the whey powder adulterant was 2% by weight. The PA and reflectance spectra (in the visible region) of the mixtures were also compared.

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