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Investigating Light Propagation In Full And Skimmed Milk Based On Spectroscopy And Monte Carlo Analysis

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dc.contributor.authorN. A. I. Muhamad Kamilen_US
dc.contributor.authorI. H. Zakariaen_US
dc.contributor.authorWan Zakiah Wan Ismailen_US
dc.contributor.authorI. Ismailen_US
dc.contributor.authorJ. Jamaludinen_US
dc.contributor.authorSharma Rao Balakrishnanen_US
dc.contributor.authorMus'ab Sahrimen_US
dc.date.accessioned2024-05-28T04:43:10Z
dc.date.available2024-05-28T04:43:10Z
dc.date.issued2020
dc.date.submitted21/1/2021
dc.descriptionJournal Of Engineering And Applied Science, Vol. 67, No. 8, Dec. 2020, Pp. 2265-2278 Faculty Of Engineering, Cairo Universityen_US
dc.description.abstractMilk quality can be determined through its fat composition. It is important to know the fat composition in milk to ensure consumption of the right product for health reasons. Spectroscopy can be used to study the fat composition in milk. In this paper, light propagation in milk based on visible and near infrared (NIR) spectra is investigated. Samples comprise skimmed and full milk. Full milk shows higher absorbance at visible (VIS) spectra compared to skimmed milk. The analysis on NIR spectra also shows that full milk has higher absorbance peak than skimmed milk due to higher amount of fat globule. Fourier-transform infrared spectroscopy (FTIR) analysis is done to study the chemical compounds such as C=C and O-H in milk samples. Through FTIR, the unsaturated fatty acid and water element in the samples were analyzed. Both milk samples show higher water element than carbon. Numerical modeling based on Monte Carlo method is also done to support experimental results. The modeling results show that full milk has a larger photon count compared to skimmed milk. This is attributed to the large fat globule in full milk that has higher absorbance over skimmed milk. Thus, characterization of milk fat based on spectroscopy techniques can monitor milk adulteration issues, which indirectly gives us guidance on healthy dairy intakes. KEYWORDS: Absorbance, Transmittance, Milk fat, Monte Carlo, Spectroscopy, Photon count and photon loss.en_US
dc.identifier.epage2278
dc.identifier.issn1110-1903
dc.identifier.issue8
dc.identifier.other2135-18
dc.identifier.spage2265
dc.identifier.urichrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/viewer.html?pdfurl=https%3A%2F%2Fwww.jeasonline.org%2Fpaper%2F1190%2Fpreview&clen=1014965
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/6093
dc.identifier.volume67
dc.language.isoenen_US
dc.publisherFaculty Of Engineering, Cairo Universityen_US
dc.relation.ispartofJournal Of Engineering And Applied Scienceen_US
dc.subjectAbsorbance,en_US
dc.subjectTransmittance,en_US
dc.subjectMilk fat,en_US
dc.subjectMonte Carlo,en_US
dc.subjectSpectroscopy,en_US
dc.subjectPhoton count and photon loss.en_US
dc.titleInvestigating Light Propagation In Full And Skimmed Milk Based On Spectroscopy And Monte Carlo Analysisen_US
dc.typeArticleen_US
dspace.entity.typePublication

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