Limit of Detection for Five Common Adulterants in Milk: A Study With Different Fat Percent

Chakraborty, Moupali; Biswas, Karabi

doi:10.1109/jsen.2018.2794764

Cited by 43 publications

(17 citation statements)

References 22 publications

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“…Raw milk was taken, and then separated into four samples: without contaminant (raw) and adulterated by bicarbonate, urea, and hydrogen peroxide. The percentage of milk contamination was 0.5%, which is a similar value to the frauds found in real applications [ 1 , 4 , 6 ]. The contamination was assisted by São Paulo State Agribusiness Technology Agency (APTA).…”

Section: Methodssupporting

confidence: 78%

“…Nowadays, industry and science have grown attention to develop sensors aimed to guarantee the quality control in the food industry, avoiding several types of food adulteration. In this context, due to its high nutritional value, bovine milk is an important component of human nutrition and is used in several processes in the food industry [ 1 , 2 , 3 , 4 , 5 , 6 , 7 ]. However, the increased demand has also made it prone to fraudulent activity, and numerous adulteration cases have been reported in the last decade.…”

Section: Introductionmentioning

confidence: 99%

“…These adulterants are commonly added to slow down the microorganism’s growth process. Another harmful substance is urea, which is added to maintain the density of the milk [ 1 , 2 , 3 , 4 , 5 , 6 , 7 ]. Apart from the economical profits, milk adulteration is an important issue since the adulterants can lead to several types of human health effects such as vomiting, diarrhea and abdominal pain.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A New Acoustic-Based Approach for Assessing Induced Adulteration in Bovine Milk

Santos

Castro

Ardila-Rey

et al. 2021

Sensors

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Milk is an important dietary requirement for many populations due to its high nutritional value. However, increased demand has also made it prone to fraudulent activity. In this sense, scientists have sought to develop simple, low-cost, and portable techniques to achieve quality control of milk in industry and farms as well. This work proposes a new instrumentation system based on acoustic propagation and advanced signal processing techniques to identify milk adulteration by industrial contaminants. A pair of transmitter-receiver low-cost piezoelectric transducers, configured in a pitch-catch mode, propagated acoustic waves in the bovine milk samples contaminated with 0.5% of sodium bicarbonate, urea, and hydrogen peroxide. Signal processing approaches such as chromatic technique and statistical indexes like the correlation coefficient, Euclidian norm and cross-correlation square difference were applied to identify the contaminants. According to the presented results, CCSD and RMSD metrics presented more effectiveness to perform the identification of milk contaminants. However, CCSD was 2.28 × 105 more sensitivity to distinguish adulteration in relation to RMSD. For chromatic clustering technique, the major selectivity was observed between the contamination performed by sodium bicarbonate and urea. Therefore, results indicate that the proposed approach can be an effective and quick alternative to assess the milk condition and classify its contaminants.

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Section: Methodssupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A New Acoustic-Based Approach for Assessing Induced Adulteration in Bovine Milk

Santos

Castro

Ardila-Rey

et al. 2021

Sensors

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“…The most common adulterants mixed with pure milk are detergents, ammonium sulphate, and sodium hydroxide sodium bicarbonate, salt. Paper [1] distinguishes the adulterants based on the method of Minimum Detectable Limit. An impedance sensor is used which is sensitive to ionic concentration of the medium and provides us with different phase angles of Impedance when dipped in different adulterants in milk.…”

Section: Literature Surveymentioning

confidence: 99%

Milk Adulteration Detection System

Chandrashekar¹

2019

IJRASET

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Milk is nutrient-rich white liquid that is essential for every mammal. People use not just cow's milk but various other animals such as milk of goat, sheep, deer, camel, mares. As agriculture, milk is used as diary milk which is used for consumption in daily basis. Milk is also used for the commercial purpose such production of curd, cheese, chocolates and other dairy products. Composition of cow's milk contains 87.7% of water, 4.9% of lactose, 3.4% of fat, 3.3% of protein and 0.7% of minerals. Adulteration is major problem existing in the food industry at present. Milk is one of the highly adulterated products. Up to 68.2% of India's milk is adulterated. The traditional methods of testing the adulterant are time consuming, less accurate and causes wastage. This paper proposes an innovative idea of detecting adulterants by using a system based on Image processing. This method has advantage of time efficiency, high accuracy and sample is unaltered by the system.

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“…Chakraborty et al. claimed to have built a low‐cost and portable instrument by using the measured impedance phase capable of detecting five types of adulterants (NaOH, NaHCO 3 , (NH4) 2 SO 4 , and NaCl) in milk with different fat content (1.5% to 20%) [ 17 , 18 , 19 ]. The impedance sensor used was a hardwood rod with two back‐to‐back copper electrodes coated on epoxy.…”

Section: Introductionmentioning

confidence: 99%

Bioimpedance sensor to detect water content in milk based on van Der Pauw method

Ashoorirad

Baghbani

Ghalamboran

2021

IET Nanobiotechnology

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Milk fraud poses serious problems for the dairy industry and consumers' health. The main aim of this study was to reveal the effect of water added to milk by measuring its electrical impedance spectrum. The required sensor was designed based on the van der Pauw method to measure the electrical conductivity of milk at the frequency band of 10 Hz to 5 MHz. The bioimpedance spectrum of the milk of five different cows showed that the electrical impedance spectrum has a high potential for detecting water added to the milk (P < 0.01). The area under the Nyquist curve was introduced as a suitable index to detect water-added milk. In addition, the characteristic frequency of the bioimpedance spectrum was used as an important index to differentiate water-added milk from waterless milk. An electrical model was introduced to interpret the amount of water added to the milk using the characteristic frequency. Results showed that it is possible to detect raw milk from boiled milk by measuring its electrical impedance.This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Limit of Detection for Five Common Adulterants in Milk: A Study With Different Fat Percent

Cited by 43 publications

References 22 publications

A New Acoustic-Based Approach for Assessing Induced Adulteration in Bovine Milk

A New Acoustic-Based Approach for Assessing Induced Adulteration in Bovine Milk

Milk Adulteration Detection System

Bioimpedance sensor to detect water content in milk based on van Der Pauw method

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