Monitoring of whey quality with NIR spectroscopy-A feasibility study

被引：14

作者：

Kucheryavskiy, Sergey ^{[1
]}

Lomborg, Carina Juel ^{[2
]}

机构：

[1] Aalborg Univ, Sect Chem Engn, Aalborg, Denmark

[2] Arla Foods Ingredients Grp PS, Viby, Denmark

来源：

FOOD CHEMISTRY | 2015年 / 176卷

关键词：

Whey; Near-infrared spectroscopy; Chemometrics; MILK; PROTEIN;

D O I：

10.1016/j.foodchem.2014.12.086

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The possibility of using near-infrared (NIR) spectroscopy for monitoring of liquid whey quality parameters during protein production process has been tested. The parameters included total solids, lactose, protein and fat content. The samples for the experiment were taken from real industrial processes and had a large variability for most of the parameters. Partial Least Squares (PLS) regression was used to make the prediction models based on NIR spectra taken at 30 and 40 degrees C. Using proper wavelength range allowed to get models for prediction of fat, protein and amount of total solids with very high precision and accuracy. The lactose was found to be the most challenging parameter. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：271 / 277

页数：7

共 13 条

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