ENERGY TECHNOLOGY OF DAIRY PRODUCTS QUALITY ASSESSMENT USING IMPEDANCEMETRY
DOI:
https://doi.org/10.33042/2522-1809-2024-1-182-30-34Keywords:
dairy products, milk quality, impedancemetry, electrical measurements, hardware and software complexAbstract
The article examines the peculiarities of milk quality research using the impedance method. Impedance is a complex parameter that characterises the interaction of the electric current with milk. The authors have developed a methodology based on the specified method to assess the quality of dairy products and have created a hardware and software complex that makes it possible to analyse the quality of dairy products. The research, conducted using the developed hardware and software complex, revealed several regularities characterising different types of milk. These regularities demonstrate the relationship between the impedance signal and the milk fat index. Analysis of the obtained data allowed us to identify differences in impedance between samples with varying fat content and origin from different manufacturers. The developed experimental setup prototype enabled the following research stages: checking the change in voltage during the passage of an alternating electric current through milk. This work used the AFS Sensor DAQ data acquisition system, designed for sensor control projects and which runs with NI LabVIEW software, for data output. The authors tested the installation while investigating the impedance of dairy products with different fat content and from multiple manufacturers. During the experiment, we measured the impedance and capacitance of the samples, and the obtained data became available on a PC for further analysis. The aim was to study the electrical properties of dairy products and their dependence on the composition and manufacturer. The obtained results represent valuable information for dairy product production and quality control. It is possible to use them to optimise production processes, ensure stable product quality, and improve consumer characteristics of dairy products. The obtained data contribute to a deeper understanding of the relationship between the impedance signal and the composition of dairy products, which can lead to the development of new methods of analysis and evaluation of the quality of food products. In addition, these studies have implications for food science and nutrition.
References
Yatsenko, I. V, Bondarevskyi, M. M., Kamianskyi, V. V., Yuhai, N. O., & Dehtiarov, M. O. (2013). Veterinary and sanitary examination of milk and dairy products in Ukraine: Theoretical part and laboratory practice: study guide. Espada [in Ukrainian]
Polishchuk, H. Ye., Hrek, O. V., Skorchenko, T. A., Kochubei-Lytvynenko, O. V., Yushchenko, N. M., & Onopriichuk, O. O. (2013). Technology of dairy products: textbook. NUFT [in Ukrainian]
Skarboviichuk, O. M., Kochubei-Lytvynenko, O. V., Cherniushok, O. A., & Fedorov, V. H. (2012). Chemical composition and physical characteristics of dairy products: reference book. NUFT [in Ukrainian]
Polishchuk, H. Ye., Hrek, O. V., & Skorchenko, T. A. et al. (2013). Technological calculations in the dairy industry: study guide. NUFT [in Ukrainian]
Cruz, A. G., Zacarchenco, P. B., Oliveira, C. A. F., & Corassin, C. H. (2016). Chemistry, Biochemistry, Sensory Analysis and Nutrition in the Processing of Milk and Dairy Products (1st ed.). Elsevier [in Portuguese]
Mabrook, M. F., & Petty, M. C. (2003). Effect of composition on the electrical conductance of milk. Journal of Food Engineering, 60(3), 321–325. https://doi.org/10.1016/S0260-8774(03)00054-2
Abrantes, M. R., Campêlo, C. da S., & da Silva, J. B. A. (2014). Adulteration of milk and dairy products: Methods for detecting fraudulent addition and its implications for consumer. Journal of the Adolfo Lutz Institute, 73(3), 244–251 [in Portuguese]
Sadat, A., Mustajab, P., & Khan, I. A. (2006). Determining the adulteration of natural milk with synthetic milk using ac conductance measurement. Journal of Food Engineering, 77(3), 472–477. https://doi.org/10.1016/j.jfoodeng.2005.06.062
Reddy, D. M., Venkatesh, K., & Reddy, C. V. S. (2017). Adulteration of milk and its detection: A review. International Journal of Chemical Studies, 5(4), 613–617. https://www.chemijournal.com/archives/2017/vol5issue4/PartJ/5-3-158-426.pdf
Guimarães, F. de F., & Langoni, H. (2009). Milk: exceptional food with risk of public health. Veterinary Medicine and Animal Science, 16(1), 38–51. https://rvz.emnuvens.com.br/rvz/article/view/1298/820 [in Portuguese]
Downloads
Published
How to Cite
Issue
Section
License
The authors who publish in this collection agree with the following terms:
• The authors reserve the right to authorship of their work and give the magazine the right to first publish this work under the terms of license CC BY-NC-ND 4.0 (with the Designation of Authorship - Non-Commercial - Without Derivatives 4.0 International), which allows others to freely distribute the published work with a mandatory reference to the authors of the original work and the first publication of the work in this magazine.
• Authors have the right to make independent extra-exclusive work agreements in the form in which they were published by this magazine (for example, posting work in an electronic repository of an institution or publishing as part of a monograph), provided that the link to the first publication of the work in this journal is maintained. .
• Journal policy allows and encourages the publication of manuscripts on the Internet (for example, in institutions' repositories or on personal websites), both before the publication of this manuscript and during its editorial work, as it contributes to the emergence of productive scientific discussion and positively affects the efficiency and dynamics of the citation of the published work (see The Effect of Open Access).
