Vol. 5, Issue 5 (2017)
Non-destructive techniques in dairy industry
Author(s): Rajpreet Kaur Goraya and Usha Bajwa
Abstract: Earlier, for food testing, the sample was first digested and then subjected to analysis. These analytical methods are expensive, slow and often required the use of chemical reagents which are ultimately drained. To overcome these drawbacks, many emerging technologies of non-destructive techniques are applicable for analyzing the food products. The potential use of these technologies for measuring and monitoring the quality of dairy products has been evaluated by researchers. The techniques like near infrared radiations, medium infrared radiations, electronic tongue, electronic nose, ultrasound and magnetic resonance may be used to envisage not only the chemical composition but also the quality of milk and the dairy foods. Some of these techniques can be used for on line monitoring and also for determining the structure. These techniques along with their applications in dairy industry have been presented in this paper.
Pages: 405-408 | 936 Views 69 Downloads
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How to cite this article:
Rajpreet Kaur Goraya, Usha Bajwa. Non-destructive techniques in dairy industry. Int J Chem Stud 2017;5(5):405-408.
