Repository logo
  • English
  • Català
  • Čeština
  • Deutsch
  • Español
  • Français
  • Gàidhlig
  • Italiano
  • Latviešu
  • Magyar
  • Nederlands
  • Polski
  • Português
  • Português do Brasil
  • Srpski (lat)
  • Suomi
  • Svenska
  • Türkçe
  • Tiếng Việt
  • Қазақ
  • বাংলা
  • हिंदी
  • Ελληνικά
  • Српски
  • Yкраї́нська
  • Log In
    New user? Click here to register.Have you forgotten your password?
Repository logo
    Communities & Collections
    Research Outputs
    Fundings & Projects
    People
    Statistics
  • English
  • Català
  • Čeština
  • Deutsch
  • Español
  • Français
  • Gàidhlig
  • Italiano
  • Latviešu
  • Magyar
  • Nederlands
  • Polski
  • Português
  • Português do Brasil
  • Srpski (lat)
  • Suomi
  • Svenska
  • Türkçe
  • Tiếng Việt
  • Қазақ
  • বাংলা
  • हिंदी
  • Ελληνικά
  • Српски
  • Yкраї́нська
  • Log In
    New user? Click here to register.Have you forgotten your password?
  1. Home
  2. Staff Publications
  3. Other Publications
  4. Investigating the Quality of Milk using Spectrometry Technique and Scattering Theory
 
  • Details
Options

Investigating the Quality of Milk using Spectrometry Technique and Scattering Theory

Journal
Engineering, Technology & Applied Science Research
Date Issued
2021-06
Author(s)
Nur Ain Insyirah Muhamad Kamil
Zatunnur Syakirah Nor’aini
Wan Zakiah Wan Ismail
Sharma Rao Balakrishnan
Juliza Jamaludin 
Universiti Sains Islam Malaysia 
Irneza Ismail
Mus'ab Sahrim
DOI
10.48084/etasr.4084
Abstract
Milk is a dairy product that contains dissolved proteins, carbohydrates, fat, and many minerals. Milk enhances body growth and provides vital energy and fatty acids. Milk can turn bad after being kept at room temperature for several days. The endurance of milk could depend on its fat and protein composition. Our work aims to compare the quality of milk after being kept at room temperature for several days using spectroscopy methods. Modeling based on scattering theory is also provided to compare the light propagation in milk, water, and air. A VIS-NIR spectrometer was used to observe the light absorption, transmission, and reflectance whereas a modeling approach was applied to study the scattering, absorption, and extinction efficiencies. The milk samples consist of full cream milk kept at room temperature for 8 days, 11 days, 14 days, and 17 days. The results show that milk without fermentation has higher light absorbance and lower transmission compared to milk with fermentation, due to changes in milk composition after the fermentation process. Milk scatters more light compared to water and air due to its fat globule and protein ingredients. The output of this study can be used as a reference for studies involving bacteria or microorganisms in milk. It also can be used to compare the quality of milk with and without air exposure.
Subjects

light propagation, ab...

File(s)
Loading...
Thumbnail Image
Name

Investigating the Quality of Milk using Spectrometry Technique and Scattering Theory.pdf

Size

489.86 KB

Format

Adobe PDF

Checksum

(MD5):14834683b39b9f4ab00661a01d92dcb0

Welcome to SRP

"A platform where you can access full-text research
papers, journal articles, conference papers, book
chapters, and theses by USIM researchers and students.”

Contact:
  • ddms@usim.edu.my
  • 06-798 6206 / 6221
  • USIM Library
Follow Us:
READ MORE Copyright © 2024 Universiti Sains Islam Malaysia