Characterization of milk by infrared spectroscopy
Keywords:
milk, fat, infrared spectroscopyAbstract
The present paper reports on the optical characterization of milk in order to evaluate its composition, by means of non invasive techniques, the FT-IR (Fourier Transform Infrared) and NIR (Near Infrared) absorption.. Samples were diluted with water and the fat density was found to decrease linearly with the increase of water.Downloads
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