کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584035 | 1492022 | 2019 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Determination of fat content in UHT milk by electroanalytical method
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
An electroanalytical method was proposed to determine fat content in ultrahigh-temperature (UHT) processed milk by magnetoelectric induction. In the technique, involves the induction of a controllable voltage (potential difference, Ubc) in UHT milk, with differential magnetic fluxes as the stimulus. Results indicated that Ubc increased with an increase in the ratio difference between primary coil 1 and primary coil 2. Variation of fat content in the UHT milk induced a change in Ubc. A reduction in fat content led to an increase in λ-value (ratio of Uab to excitation voltage) under specific conditions. For calibration and verification, a high linear correlation coefficient (R2â¯=â¯0.9428) and a low root-mean-square error of cross-validation (0.342â¯g/100â¯g) were observed between milk fat and λ-value at 20â¯V and 700â¯Hz under an open circuit at a coil ratio of 14:56. Measurement sensitivity was improved with the increase of the sample coils.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 538-545
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 538-545
نویسندگان
Shilin Wu, Yamei Jin, Na Yang, Xueming Xu, Zhengjun Xie,