A rapid method for measuring fat content in milk based on W-type optical fibre sensor system

Abstract

A measurement system based on a W-type optical fibre sensor for determining the fat content in milk is investigated in this paper. The system consists of a light source, W-type optical fibre sensor, detector, amplifier, A/D converter, microprocessor and thermoelectric cooler (TEC). According to Mie-scattering theory, the standard models of the system at different temperatures (25°, 30°, 35°, 40° and 45 °C) are obtained. Evaluations of all the models at different temperatures are made, which illustrate that 40 °C is the optimal temperature for fat content in milk. At 40 °C, the linear relationship between the absorbance and the fat content is significant. Furthermore, a prediction experiment has been performed to confirm the validity of the standard model. As a result, the measurement system based on a W-type optical fibre sensor is capable of measuring the fat content in milk effectively and in real time.

A New Method for Total Fat Detection in Raw Milk Based on Dual Low-Coherence Interferometer

“…The study closest to this proposal is the one by [11], where the authors present a reliable method to implement a laboratory analysis based on the reflectance spectrum at 1060 nm. However, a small range of fat (0.17–0.22%), and the error in the determination of 3%, were presented.…”

“…The use of optical fiber sensors has been increased since several reported techniques have assured that sensitivity can be improved [10]. Some of the reported works use an NIR source and the transmission spectra is analyzed [11,12], while other fiber optic works use the relationship between the refractive index (RI) and total fat content [10]. It is important to recall that the size of fat globules (average diameter of 3 µm) and protein particles (average diameter of 120 nm) produce scattering effects [11].…”

“…Some of the reported works use an NIR source and the transmission spectra is analyzed [11,12], while other fiber optic works use the relationship between the refractive index (RI) and total fat content [10]. It is important to recall that the size of fat globules (average diameter of 3 µm) and protein particles (average diameter of 120 nm) produce scattering effects [11]. When a milk sample is homogenized, the size of the fat globules is around 1 µm [13].…”

Optical Methods Based on Ultraviolet, Visible, and Near-Infrared Spectra to Estimate Fat and Protein in Raw Milk: A Review

“…With the use of a W-type optical fiber sensor system, Zhu et al [ 40 ] developed a rapid method to measure fat content in raw milk. The system was evaluated at different milk temperatures, finding that 40 °C was optimal to perform the test.…”

Microwave Split Ring Resonator Sensor for Determination of the Fluids Permittivity With Measurement of Human Milk Samples

“…There are a variety of non‐sensor methods to determine ingredients in foods such as milk to exhibit their relative quality. The methods such as chromatography and spectroscopy are the two most commonly in the field (Zhu & Guo, 2020), but in the sensors field, they are designed by kinds of procedures such as microwave (Agranovich et al., 2016), optical sensor (Zhu et al., 2016), resonance cavity sensor (Ribas et al., 2021), biosensor (Portaccio & Lepore, 2017), photoelectric sensor (Zhu et al., 2018), microwave photonic sensors (Wang et al., 2020; Yao, 2020), micro‐electromechanical system sensors (Li et al., 2020, 2021), antenna array sensors (Goswami & Goswami, 2020; Lee & Son, 2021), metasurface‐based absorber sensor (Abdelsallam et al., 2021) and phase‐variation microwave sensor (Su et al., 2021). The sensors can sense a material such as solids (Abbasi et al., 2020), fluids (Kiani et al., 2020) or gas (Alharbiab et al., 2020).…”