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Title: Analysis of the dispersed composition of milk using photon correlation spectroscopy
Authors: Blinov, A. V.
Блинов, А. В.
Blinova, A. A.
Блинова, А. А.
Khramtsov, A. G.
Храмцов, А. Г.
Oboturova, N. P.
Оботурова, Н. П.
Nagdalian, A. A.
Нагдалян, А. А.
Keywords: Autocorrelation functions;ξ-potential;Casein;Dairy industry;Dispersity;Photon correlation spectroscopy;Hydrodynamic radius;Electroacoustic spectroscopy
Issue Date: 2022
Publisher: Academic Press Inc.
Citation: Blinov, A. V., Siddiqui S. A., Blinova, A. A., Khramtsov, A. G., Oboturova, N. P., Nagdalian, A. A., Simonov A. N., Ibrahim S. A. Analysis of the dispersed composition of milk using photon correlation spectroscopy // Journal of Food Composition and Analysis. - 2022. - Том 108. - Номер статьи 104414. - DOI10.1016/j.jfca.2022.104414
Series/Report no.: Journal of Food Composition and Analysis
Abstract: The dispersed composition of milk and the properties of its dispersed phases significantly affect the quality of dairy products and its processing. Therefore, the problem of research and control of the dispersed composition of milk is quite important. The article describes the applicability of photon correlation spectroscopy for the analysis and diagnosis of milk dispersion composition. The dispersed composition of milk was studied by photon correlation spectroscopy on the Photocor complex spectrometer. Histograms of the distribution of the hydrodynamic radius of the particles of dispersed phase of milk with different fat content and different manufacturers are obtained. Limitations of this method were also found in the analysis of complex colloidal systems containing more than two different dispersed phases with a significant predominance of quantity of particles. It was found that the reliability of measurement results is significantly affected by the degree of dilution of the studied samples and spectroscopy modes: number of units, duration of unit and the measuring angle. As a result of the experiment the optimal parameters for measuring the dispersed phase of milk with different fat content were determined, which were: dilution ratio-2 times, the angle of the photodetector position – 120−150 °, number of units-100, duration of unit – 20 s. The obtained results are planned to be used for the development of guidelines for the introduction of photon correlation spectroscopy in the dairy industry as an express method of analysis in the concept of complete traceability of the quality and safety of dairy products.
Appears in Collections:Статьи, проиндексированные в SCOPUS, WOS

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