Liu, Siqi - Search Results - UAB Digital Repository of Documents

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Validation of an optical technology for the determination of ph in milk for the manufacture of yogurt / Liu, Siqi
Current systems that allow online pH control in fermented dairy industry have drawbacks, such as protein adhesion on the pH electrode and measurement distortion. Therefore, the objective of this experiment was to validate the feasibility of estimating the pH of milk during the yogurt making process by a NIR light backscatter sensor measuring at a wavelength of 880 nm under different fermentation temperatures and milk protein concentrations, using a mathematical model that correlates the light scatter signal with pH, developed by Arango (2005). [...]
Los sistemas actuales que permiten el control del pH en línea en la industria de fermentados lácticos tienen inconvenientes, como la adhesión de proteínas en el electrodo de pH y la distorsión de la medición. [...]
Els sistemes actuals que permeten el control del pH en línia en la indústria de productes làctics fermentats tenen inconvenients, com l'adhesió de proteïnes en l'elèctrode de pH i la distorsió del mesurament. [...]
2019

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