OPTICAL SPECTRAL STUDIES OF THE FRACTIONAL COMPOSITION OF MILK
DKQECX
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2025.02.008Keywords:
fractionation of milk, fats, luminescence, optical monitoring, photoluminescence flux, asymmetry, kurtosisAbstract
Fractionation of milk is widely used for the production of various products. Visible and near-infrared spectroscopy can be used for qualitative assessment of milk fractions. The aim of the work is to study the fractional composition of milk using optical photoluminescence spectroscopy and determine the most informative spectral ranges and parameters. In this study, milk fractions with higher and lower fat content were obtained by ultrasound separation. The spectral characteristics of whole milk and the resulting fractions were measured in the range of 230-650 nm on a CM2203 diffraction spectrofluorimeter. The excitation spectra of milk and the obtained fractions do not differ significantly from each other and contain four maxima: 290 nm, 324 nm, 360 nm and 445 nm. The differences are manifested in the quantitative ratio of maxima and integral parameters. The integral absorption capacity H, of the lower fraction of milk exceeds the same parameter for the upper one by 31,2 % in the entire spectral range and by 24-44 % in certain ranges of the studied spectrum. The spectral photo-luminescent properties of fractionated milk depend on the fat content. For the lower fraction, the best photoluminescent properties (spectral characteristics and energy parameters) are caused by a decrease in luminescence quenching due to a change in the concentration of milk fat. Photoluminescence fluxes excited at 290 nm, 360 nm, and 445 nm statistically significantly decrease linearly with increasing fat content in the fraction or milk. The most informative wavelength of milk excitation during fractionation is 360 nm. The results obtained can be used to develop a methodology for fat content control in milk processing by fractionation.
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