Non-Destructive Detection of Air Traces Inside UHT Milk Package by Using Ultrasonic Through Transmission Method

Ouacha, El Houssaine; Faiz, Bouazza; Moudden, Ali; Aboudaoud, Idris; Banouni, Hicham; Boutaib, M.

doi:10.15866/ireme.v9i6.7798

Cited by 6 publications

(3 citation statements)

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“…Mourad DERRA*, Nidae JAAFARI, Hicham BANOUNI, Abdellah AMGHAR, Bouazza FAIZ Laboratory of Metrology and Information Treatment, College of Science, Ibn Zohr University, BP 8106, 80000 Agadir, Morocco. *Correspondence; Mourad DERRA E-mail adress: m.derra@uiz.ac.ma (Ouacha et al, 2015;Bakkali et al, 2017), water (Hamine et al, 2010), oil (Izbaim et al, 2010), fish (El Kadi et al, 2013) and orange (Aboudaoud et al, 2012). Nevertheless, in the field of milk adulteration, the number of papers is still very limited.…”

Section: Milk Fraud By the Addition Of Water Using An Ultrasonic Echo...mentioning

confidence: 99%

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey

Demir¹,

Bilgehan²,

Arslan³

2021

10.57252

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In this study, in fresh white cheeses collected from Elazig, Kovancilar, Bingol, and Tunceli in Turkey were examined presence and residue levels of Aflatoxin M1 (AFM1). For this purpose, twenty-four white cheese samples were collected from each city, and a total of 96 white cheese samples were collected periodically from March to August in 2020. Aflatoxin analysis was performed by ELISA method. As a result of the analysis, the incidence of AFM1 in the fresh white cheese samples collected from Elazig, Kovancilar, Bingol, and Tunceli ranged from 0.71 to 4.50 μg/kg, from 1.80 to 4.33 μg/kg, from 0.12 to 3.96 μg/kg, and from 1.35 to 3.51, respectively. The AFM1 level in the analyzed cheese samples was found higher than 0.05 μg/kg, which is the limit value for AFM1 stated in the Turkish Food Codex. As a result, AFM1 levels of fresh white cheeses produced at different sales points in different provinces pose a potential risk for consumers in terms of public health, farmers/producers/employees in feed and cheese production companies need to be informed about the aflatoxin and aflatoxicosis and terms of hygiene and sanitation rules to be followed during production, and also the continuous monitoring of the aflatoxin level must be applied by the Turkish public health authorities.

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Section: Milk Fraud By the Addition Of Water Using An Ultrasonic Echo...mentioning

confidence: 99%

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey

Demir¹,

Bilgehan²,

Arslan³

2021

10.57252

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“…Elvira et al [17] analyzed the performance of their ultrasonic device to perform non-destructive and rapid detection of microbial contamination in UHT milk packages. Ouacha et al [18] have developed a device for the detection of the presence of a trace of air inside the package of UHT milk. Rapid, non-destructive analysis for comparison of liquid dairy products and shows promise in detecting dilution [19].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound Monitoring of Water Content in Ultra High Temperature Milk

Ouacha,

Leghrib,

Khatib

et al. 2023

I2M

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Presently, the quantification of water content in ultra high temperature (UHT) processed milk predominantly relies on destructive methods such as pH and conductivity measurements. These methodologies, while effective, are time-consuming and necessitate specific experiential knowledge. This study delineates a non-destructive alternative employing ultrasound technology for monitoring water content in UHT milk. The interplay between electrical conductivity and water content in UHT milk was scrutinized and juxtaposed with ultrasound measurements. Ultrasound parameters, specifically pulse velocity and attenuation coefficient, were scrutinized as functions of water content at varying test temperatures. This approach elucidated the evolution of the physicochemical attributes of UHT milk with unprecedented clarity. The findings underscore the feasibility of determining water content via temperature-dependent ultrasound readings of velocity and attenuation. Importantly, this study substantiates the potential of ultrasound technology as a practical, non-destructive replacement for conventional methodologies in the dairy industry.

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“…A vast number of non-destructive applications have been used in the dairy industry to control most of the phases involved in its processes. Some examples are the detection of microbial contamination and air traces in milk packages with ultrasound (Elvira et al, 2005;Ouacha et al, 2015) and tyramine determination in mouldy cheese based on voltammetric sensors (Küçük & Torul, 2018). Different imaging analysis types have been reported as successful tools to help to control cheese processing: characterisation of curd grain size and distribution (Iezzi et al, 2012), quantification of the amount of rind in grated cheese, (Barreto et al, 2018) starch content determination in adulterated fresh cheese by hyperspectral imaging (Calvini et al, 2020), visualising and modelling the maturity of long-ripening hard cheeses (Priyashantha et al, 2020), etc.…”

Section: Introductionmentioning

confidence: 99%

Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing

et al. 2021

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Non-Destructive Detection of Air Traces Inside UHT Milk Package by Using Ultrasonic Through Transmission Method

Cited by 6 publications

References 0 publications

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey

Investigation of aflatoxin M1 levels of fresh white cheeses offered for sale in Elazig, Kovancilar, Bingol, and Tunceli, in Turkey

Ultrasound Monitoring of Water Content in Ultra High Temperature Milk

Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing

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