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.
|Journal||Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, Food research and technology|
|Publication status||Published - 1999|