When performing near-infrared spectroscopy measurements of raw milk, fat globules tend to float to the surface of the milk due to their large particles. This phenomenon may interfere with the repeatability of the measurement results and further affect the accuracy of the milk composition**. In this study, a milk sample with an inlet temperature of 50 was taken as the research object, and the influence of homogenization treatment on the repeatability of milk near-infrared spectroscopy was determined.
1. Effect of homogenization on near-infrared spectroscopy of milk.
To investigate the effect of homogenization on the NIR spectra of milk, we measured the NIR spectra of milk samples after different homogenization treatments. The results showed that the absorbance of homogeneous milk was significantly lower than that of raw milk, suggesting that homogenization had a significant effect on the spectral properties of milk. In addition, there was little difference between the diffuse reflectance spectral curves of homogeneous milk under different pressures, showing good stability.
2. Effect of homogenization pressure on milk absorbance.
To better understand the effect of homogenization pressure on milk absorbance, we divided the NIR spectrum of milk into three bands: shortwave (800 1100 nm), medium wave (1100 1700nm), and long wave (1700 2500nm). The analysis found that the absorbance of milk did not decrease with increasing homogenization pressure over a given pressure range. Moreover, in 1909At 13 nm, the peak position of the homogenized emulsion is shifted. These results suggest that the effect of homogenization pressure on milk absorbance is not simply linear.
3. Effect of homogenization treatment on the repeatability of near-infrared spectroscopy measurement of milk.
To evaluate the effect of homogenization on the repeatability of NIR spectroscopy measurements in milk, we calculated the absorbance measurement repeatability error (δa) of raw and homogeneous milk. The results showed that homogenization under appropriate pressure could significantly reduce the value of δa, thereby improving the measurement repeatability of NIR spectroscopy of milk. Specifically, under the condition of 70 5MPa, the minimum value of ΔA was obtained, indicating that the repeatability of NIR spectroscopy measurement was the best at this time. At 90 5 MPa, ΔA reaches the maximum, indicating that the repeatability of NIR spectroscopy is the worst. This result has important guiding significance for optimizing the homogenization treatment conditions in milk quality testing.
4. Conclusions and prospects.
In this study, the following conclusions were drawn by analyzing the effect of homogenization treatment on near-infrared spectroscopy of milk and the effect of homogenization pressure on milk absorbance and repeatability of spectroscopic measurement: firstly, homogenization treatment can significantly reduce the uneven distribution of the size and number of fat globule particles in milk, thereby improving the stability and repeatability of milk spectroscopic measurement; Secondly, under the appropriate homogenization pressure (e.g., 70 5MPa), the repeatability of near-infrared spectroscopy measurement of milk reached the best state. Finally, homogenization treatment is of great significance for the establishment and optimization of milk composition model.
Looking forward to the future, we can further study the influence of different homogenization treatment methods (such as high-pressure homogenization, ultrasonic homogenization, etc.) on the near-infrared spectroscopic characteristics of milk and the combined application with other spectroscopic technologies (such as mid-infrared spectroscopy, Raman spectroscopy, etc.), in order to achieve more breakthroughs and innovative results in the field of milk quality testing and composition analysis.
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