No abstract
A brief description is given of various methods of monitoring the parameters of dairy products, and circuits are proposed for the dielcometric method that extend the metrological performance and provide the necessary accuracy with fast response.Any processing of dairy products involves making, storing, and processing measurements characterizing the composition and quality.Various on-line monitoring methods are used [1-3] to determine dairy product qualitative parameters. The infrared method, for example, allows one to measure from one to five parameters simultaneously; it uses the mass proportion dependence of the IR absorption for the individual components of the milk. Therefore, the milk sample must be homogenized before the measurements, after which one uses an equation system to determine the proportions of protein, fat, and lactose. One can determine the dry defatted milk residue (DDMR) by adding together the values obtained for the protein and lactose, with correction for the mean values for the mass fraction of salt in milk.The turbidimetric method is intended to measure fat content and is based on the theory of light scattering in turbid media. The measurements are also made only after preliminary preparation.The fluorimetric method is also used to determine fat contents, but in it, the fat globules in the milk are treated with a special fluorescent agent, and the emission intensity is used to judge the amount of fat.The refractometric method for DDMR and protein contents employs the absorption of the peptide links in the protein for ultraviolet radiation in the range 180-230 nm. This is a combined absorption-turbidimetric method.The ultrasonic method is based on the speed of ultrasound in milk being dependent on the contents of fat and DDMR. The measurements are made in homogenized milk at two different temperatures: 41 and 65~A titrimetric method is used to determine the amount of protein and the acidity; it involves neutralizing 10 ml of milk with caustic soda and determining those parameters from the alkali consumption Ill.All these methods require sample preparation involving homogenization in a special equipment or processing with chemical reagents. Thermostatic control is also needed. The monitoring is complicated, and the methods are consequently hardly used by small dairy producers, while the lengthiness of the measurements impairs their use when the processes are automated.One can measure the water content, fat content, and acidity of dairy products by the dielcometric (dielectric) and conductometric methods [3, 4]. They do not require the specimens to be homogenized, and the measurement time is only a fraction of a second. They resemble most electrical methods in that they can be used to monitor flow parameters and are compatible with automatic-control and data-processing equipment.The principle is the measurement of the active or reactive conductance in a certain frequency range. The dielectric parameters of milk can [4] be described by a complex dielectric constant i~=e '-je", where e' is ...
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