Low-cost visible–near infrared sensor for on-line monitoring of fat and fatty acids content during the manufacturing process of the milk

Villar, Alberto; Gorritxategi, Eneko; Aranzabe, Estíbaliz; Fernandez, Santiago; Otaduy, D.; Fernández, Luis Ángel

doi:10.1016/j.foodchem.2012.07.074

Cited by 46 publications

(17 citation statements)

References 13 publications

(11 reference statements)

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“…Changes in milk FA profile during a milking have not been investigated, to our knowledge. The accuracy of laboratory-based mid-infrared (MIR) methods is affected by mean FA chain length or degree of unsaturation (Kaylegian et al, 2009b) and NIR spectra are also modified by FA profile, as they are able to distinguish some FA classes (Villar et al, 2012). The objective of the current experiment was to characterize the changes in milk FA profile during a milking.…”

Section: Introductionmentioning

confidence: 99%

Within-milking variation in milk composition and fatty acid profile of Holstein dairy cows

Rico

Marshall

Choi

et al. 2014

Journal of Dairy Science

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Changes in milk composition during a milking are well characterized, but variation in milk fatty acid (FA) profile is not well described and may affect the accuracy of in-line milk composition analyzers and could potentially be used for selective segregation of milk. Within-milking samples were collected from 8 multiparous high-producing Holstein cows (54.86 ± 6.8 kg of milk/d; mean ± standard deviation). A milk-sampling device was designed to allow collection of multiple samples during a milking without loss of vacuum or interruption of milk subsampling. Milk was collected during consecutive morning and afternoon milkings (12-h intervals) and was replicated 1 wk later. Each sample represented approximately 20% of the milking and was analyzed for fat, true protein, and lactose concentration and FA profile. Milk fat concentration markedly increased over the course of milk let down (4.4 and 4.2 percentage units at the a.m. and p.m. milking, respectively), whereas milk fat globule size did not change. Milk protein and lactose concentration decreased slightly during milking. Modest changes in milk FA profile were also observed, as milk de novo and 16-C FA concentrations increased approximately 10 and 8%, respectively, whereas the concentration of preformed FA decreased about 7% during the milking. In agreement, mean milk FA chain length and unsaturation modestly decreased during milking (0.59 and 0.014 U, respectively). The observed changes in milk fat concentration during a milking are consistent with previous reports and reflect the dynamic nature of milk fat secretion from the mammary gland. Changes in milk FA profile are not expected to practically affect the accuracy of spectroscopy methods for determination of milk fat concentration. Furthermore, the small variation in FA profile during a milking limits the use of within-milking milk segregation to tailor milk FA profile.

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Section: Introductionmentioning

confidence: 99%

Within-milking variation in milk composition and fatty acid profile of Holstein dairy cows

Rico

Marshall

Choi

et al. 2014

Journal of Dairy Science

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“…Table 2 shows the best model for measuring the salt content of canned sardine in oil developed using first derivative + MSC pretreated spectra in the range of 7506 -5446.3 cm -1 (1332 -1836 nm) and 5 PLS factors. According to Villar et al (Villar et al, 2012), if the model has a number of factors higher than 6, the PLS model could fit spectral noise and random errors. It causes the effect known as overfiting.…”

Section: Resultsmentioning

confidence: 99%

Feasibility of Evaluation of Salt Content in Canned Sardine in Oil by Near Infrared Spectroscopy

Srikornkarn

Sirisomboon

2014

Agriculture and Agricultural Science Procedia

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“…The intensity of the peaks or bands eluting from the bond vibrations could either be strong, weak or medium depending on the functional group present in the compound. The shape of the peak as well as the wavelength at which the peaks elute are also critical in functional group identification, the peaks could be broad or sharp (Villar et al, 2012). The infrared portion of the electromagnetic spectrum is divided into three regions namely the near, mid and far-infrared, based on their relationship to the visible spectrum.…”

Section: Introductionmentioning

confidence: 99%

“…The results of crude oil assay testing gives an elaborate detailed hydrocarbon analysis data for refiners, oil marketers and producers (Shcherbakov et al, 2012). Data obtained by crude assay assist refineries determine if a crude oil feedstock is compatible for a particular petroleum refinery or if the crude oil could cause yield, quality, production, environmental and other problems (Villar et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Characterization of some crude oil samples from Niger delta area of Nigeria using infrared absorption spectrometric technique

Int¹

2019

Preprint

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Crude oil obtained from different locations in the Niger Delta area of Nigeria was analyzed by Infrared Absorption Spectrometric technique using Nicolet IS5 Fourier Transform spectrometer to identify the functional groups and compounds in the samples. Results obtained revealed that the amount of surface active components in the crude was in following trend, sample E > sample A > sample C > sample D > sample B, while the level of biodegradability follows the trend; sample E > sample B > sample A > sample C > sample D. Results show that Sample E has the highest amount of surface active components as well as the highest level of biodegradability. Sample B has the least amount of surface active components, while sample D has the least level of biodegradability. The presence of functional groups such as amines, sulfates, isocyanates, hydroxyl, halo compounds, thiols and nitro compounds in the crude increases the surface active properties of the crude due to their polarity and hydrophilicity, which influences the interfacial tension of the crude and the oil recovery efficiency. The level of crude biodegradability is dependent on the amount of aliphatic saturates in the crude, the concentration of acidic components as well as sulphur and nitrogen compounds in the crude. Infrared spectroscopy identifies the functional group in crude samples, this is necessary in knowing the amount of the surface active components and the level of biodegradability of crude oil.

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Low-cost visible–near infrared sensor for on-line monitoring of fat and fatty acids content during the manufacturing process of the milk

Cited by 46 publications

References 13 publications

Within-milking variation in milk composition and fatty acid profile of Holstein dairy cows

Within-milking variation in milk composition and fatty acid profile of Holstein dairy cows

Feasibility of Evaluation of Salt Content in Canned Sardine in Oil by Near Infrared Spectroscopy

Characterization of some crude oil samples from Niger delta area of Nigeria using infrared absorption spectrometric technique

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