Abstract：In the present paper, the effects of different milk processing (homogenizing process, pasteurization) on the milk NIR spectra were discussed. It was found that the raw milk and processed milk show significant difference in the 1 890 nm region, which can be used not only to identify the processed milk, but also to offer the basic theory for NIRS in the quality control researches of milk. The absorbance sharply reduced when the liquid milk was treated by a homogenizer, but the absorbance increased after pasteurization. Raw milk’s absorbance shows a downtrend in the whole region of spectra with increasing pressure. The changes in fat globule’s structure finally result in absorbance decline. The commercial milk including remade milk was taken for example to discuss the mechanism of detection. The discriminate analysis calibration was developed by SIMCA method and the accuracy of detection is 98.1% for identifying the reconstituted milk in pasteurized milk between 1 800 and 2 200 nm with the pretreatment method of second derivatived and Norris 5.5.
鲁超,皮付伟,刘毅,韩东海*. 基于牛乳加工工艺的NIRS研究[J]. 光谱学与光谱分析, 2008, 28(01): 84-87.
LU Chao, PI Fu-wei, LIU Yi, HAN Dong-hai*. Relationship between Different Milk Processing and Near Infrared Spectra. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2008, 28(01): 84-87.
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