Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584035 | Food Chemistry | 2019 | 33 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Shilin Wu, Yamei Jin, Na Yang, Xueming Xu, Zhengjun Xie,