Premium
The determination of the water content of milk powders by Time Domain Spectroscopy
Author(s) -
KAY J. M.,
ISLAM M. A.,
BLANSHARD J. M. V.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00014.x
Subject(s) - water content , reproducibility , spectroscopy , calibration curve , calibration , moisture , materials science , analytical chemistry (journal) , time domain , chromatography , chemistry , composite material , mathematics , computer science , physics , geology , detection limit , statistics , geotechnical engineering , quantum mechanics , computer vision
Summary A method for the determination of the moisture content of milk powder is described. A bead of milk powder is produced by a punch and die and is then introduced into a Time Domain Spectroscopy system. The response of the sample to the fast‐rise time step pulse is recorded and from the height of the spike, the moisture is determined using a calibration curve. A reproducibility of ± 0.2% moisture is possible and sample preparation, measurement and interpretation can be performed in about 10 min. It is anticipated that the technique can be applied to other powder systems.