Light backscatter of milk products for transition sensing using optical fibers

Transactions of the American Society of Agricultural Engineers

Volumn 42, Issue 6, 1999, Pages 1771-1776

  Payne, F A ^a   Crofcheck, C L ^b   Nokes, S E ^a   Kang, K C ^b  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Clean in place; Dairy; Fiber optic; Milk; Sensor; Transition

Indexed keywords

FIBER OPTIC SENSORS; LIGHT SCATTERING; OPTICAL FIBERS; PIPE FLOW; PIPING SYSTEMS; TRANSITION FLOW; WATER;

MILK PRODUCTS; MILKFAT; TRANSITION SENSOR;

DAIRY PRODUCTS;

THEOBROMA CACAO;

EID: 0033232560     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. Ben-Gera, I., and K. H. Norris. 1968. Influence of fat concentration on the absorption spectrum of milk in the near-infrared region. Israel J. Agric. Res. 18: 117-124.
2. Payne, F. A., C. L. Hicks, S. Madangopal, and S. A. Shearer. 1993. Fiber optic sensor for predicting the cutting time of coagulating milk for cheese production. Transactions of the ASAE 36(3): 841-847.
3. Seiberling, D. A. 1997. CIP sanitary process design, Chap. 15. In Handbook of Food Engineering Practice, eds. K. J. Valentas, E. Rostein, and R. P. Singh. New York, N.Y.: CRC Press.
4. Ruettiman, K. W., and M. R. Ladisch. 1987. Casein miscelles: Structure, properties and enzymatic coagulation. Enzyme Microbiol. Technol. 9: 578-589.
5. Walstra, P., and R. Jenness. 1984. Dairy Chemistry and Physics. New York, N.Y.: John Wiley & Sons.