Effect of ultrasonic homogenization on the Vis/NIR bulk optical properties of milk

Aernouts, Ben; Beers, Robbe Van; Watté, Rodrigo; Huybrechts, Tjebbe; Jordens, Jeroen; Vermeulen, Daniel; Gerven, Tom Van; Lammertyn, Jeroen; Saeys, Wouter

doi:10.1016/j.colsurfb.2015.01.004

Cited by 55 publications

(65 citation statements)

References 95 publications

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“…The variation in the scattering coefficient spectra of raw milk in the 550 to 1,900 nm wavelength range is large, ranging from 100 until almost 1,000 cm −1 [Figure 1(b)]. Fat globules, and to a smaller extent also CN micelles, are the main cause of scattering in milk (Aernouts et al, 2015). As a result, a higher fat and CN (~protein) content, which is associated with a higher quantity of respectively fat globules and CN micelles, results in an increase of the bulk scattering coefficient spectra .…”

Section: Variability In the Bulk Optical Properties Of Raw Milkmentioning

confidence: 97%

“…Table 1 gives an overview of the most important statistical parameters describing the fat and CP content of the selected sample set. The CN content was calculated as 75.5% of the CP content (Walstra et al, 2006;Aernouts et al, 2015). Comparison of the mean, standard deviation, and range (maximum-minimum) of this sample set (Table 1) with the same statistical parameters of a much larger data set (Milk Control Center-Flanders) indicates that the 60 samples are representative for the large population of milk produced by individual cows in Flanders (Aernouts et al, 2011).…”

Section: Milk Samplesmentioning

confidence: 99%

“…Moreover, the size of fat globules in milk from infected udder quarters (mastitis) is increased significantly and could, therefore, give insight into the udder health status of each individual cow and udder quarter (Erwin and Randolph, 1975;Mizuno et al, 2012). Accordingly, extraction of physical microstructure information, such as the fat globule size distribution, from isolated scattering properties would create an added value for Vis/NIR spectroscopy on raw milk (Cabassi et al, 2013;Aernouts et al, 2015).…”

Section: Introductionmentioning

confidence: 98%

“…These scattering properties are determined by the physical microstructure properties of the sample (e.g., particle size distribution, particle volume concentration, material properties, and so on). For milk, this primarily relates to the quantity and size of the suspended fat globules and, to a smaller extent, the CN micelles (Bogomolov et al, 2012Dahm, 2013;Kucheryavskiy et al, 2014;Aernouts et al, 2015). As these properties affect the physicochemical, functional, and sensory characteristics of the raw milk and derived dairy products, they are important quality parameters (Michalski et al, 2003(Michalski et al, , 2004Walstra et al, 2006;Cabassi et al, 2013;Schenkel et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Recently, the influence of a varying fat globules size on the Vis/NIR scattering properties of milk was studied in detail (Aernouts et al, 2015). Moreover, reduction of the fat globule size resulted in a higher wavelengthdependency of both the bulk scattering coefficient and the scattering anisotropy factor, reducing their values for wavelengths above 600 nm and approaching the Rayleigh scattering phenomenon.…”

Section: Introductionmentioning

confidence: 99%

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Visible and near-infrared bulk optical properties of raw milk

Aernouts

Beers

Watté

et al. 2015

Journal of Dairy Science

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The implementation of optical sensor technology to monitor the milk quality on dairy farms and milk processing plants would support the early detection of altering production processes. Basic visible and near-infrared spectroscopy is already widely used to measure the composition of agricultural and food products. However, to obtain maximal performance, the design of such optical sensors should be optimized with regard to the optical properties of the samples to be measured. Therefore, the aim of this study was to determine the visible and near-infrared bulk absorption coefficient, bulk scattering coefficient, and scattering anisotropy spectra for a diverse set of raw milk samples originating from individual cow milkings, representing the milk variability present on dairy farms. Accordingly, this database of bulk optical properties can be used in future simulation studies to efficiently optimize and validate the design of an optical milk quality sensor. In a next step of the current study, the relation between the obtained bulk optical properties and milk quality properties was analyzed in detail. The bulk absorption coefficient spectra were found to mainly contain information on the water, fat, and casein content, whereas the bulk scattering coefficient spectra were found to be primarily influenced by the quantity and the size of the fat globules. Moreover, a strong positive correlation (r ≥ 0.975) was found between the fat content in raw milk and the measured bulk scattering coefficients in the 1,300 to 1,400 nm wavelength range. Relative to the bulk scattering coefficient, the variability on the scattering anisotropy factor was found to be limited. This is because the milk scattering anisotropy is nearly independent of the fat globule and casein micelle quantity, while it is mainly determined by the size of the fat globules. As this study shows high correlations between the sample's bulk optical properties and the milk composition and fat globule size, a sensor that allows for robust separation between the absorption and scattering properties would enable accurate prediction of the raw milk quality parameters.

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Section: Variability In the Bulk Optical Properties Of Raw Milkmentioning

confidence: 97%

Section: Milk Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Visible and near-infrared bulk optical properties of raw milk

Aernouts

Beers

Watté

et al. 2015

Journal of Dairy Science

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Quality Control in Foods, State of the Art and Prospects

Reyes

García

2016

Encyclopedia of Analytical Chemistry

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Quality control (QC) of food includes control of authenticity, origin, properties or attributes, composition, and safety involving all steps of the global supply chain – from the raw material up to the final product sold on the supermarket shelf. Despite the great concern regarding their quality, these products are currently monitored and certified by means of paper documentation, some targeted analysis, and sensory properties. This article encompasses a revision on the instrumental analytical techniques, methods, and systems used in food QC together with their main applications and a brief historical perspective on food analysis, together with a deep revision on the current state of art of modern analytical instruments, methodologies, and applications in the QC of food in order to establish Quo Vadis QC of foods. This article also discusses the present and future challenges in QC of food, the need for faster techniques, the prospect of advanced imaging techniques, and the application of ‘omic’ in food QC (including metabolomics, proteomics, etc.)

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Near-infrared bulk optical properties of goat wound tissue and human serum: consequences for an implantable optical glucose sensor

et al. 2015

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Near-infrared (NIR) spectroscopy offers a promising technological platform for continuous glucose monitoring in the human body. Moreover, these measurements could be performed in vivo with an implantable single-chip based optical sensor. However, a thin tissue layer may grow in the optical path of the sensor. As most biological tissues are highly scattering, they only allow a small fraction of the collimated light to pass, significantly reducing the light throughput. To quantify the effect of a thin tissue layer in the optical path, the bulk optical properties of serum and tissue samples grown on implanted dummy sensors were characterized using double integrating sphere and unscattered transmittance measurements. The estimated bulk optical properties were then used to calculate the light attenuation through a thin tissue layer. The combination band of glucose was found to be the better option, relative to the first overtone band, as the absorptivity of glucose molecules is higher, while the reduction in unscattered transmittance due to tissue growth is less. Additionally, as the wound tissue was found to be highly scattering, the unscattered transmittance of the tissue layer is expected to be very low. Therefore, a sensor configuration which measures the diffuse transmittance and/or reflectance instead was recommended. (a) Dummy sensor; (b) explanted dummy sensor in tissue lump; (c) removal of dummy sensor from tissue lump; and (d) 900 µm slices of tissue lump.

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Effect of ultrasonic homogenization on the Vis/NIR bulk optical properties of milk

Cited by 55 publications

References 95 publications

Visible and near-infrared bulk optical properties of raw milk

Visible and near-infrared bulk optical properties of raw milk

Quality Control in Foods, State of the Art and Prospects

Near-infrared bulk optical properties of goat wound tissue and human serum: consequences for an implantable optical glucose sensor

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