Use of ultrasound and neural networks to detect adulteration in milk samples

Nazário, Sergio Luiz Sousa; Kitano, Cláudio; Higuti, Ricardo Tokio; Isepon, Jacira S.; Buiochi, Flávio

doi:10.3728/icultrasonics.2007.vienna.1398_nazario

“…This allows for a much clearer determination of the composition of the sample. Due to this, acoustic attenuation measurements are used to detect adulterated foodstuffs such as milk ( 88 ) and edible oils ( 89 ) .…”

Section: Resultsmentioning

confidence: 99%

Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy

Fraser

¹

,

Francis

²

2020

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“…For example, (Dave et al, 2016) used two parameters, the attenuation coefficient and time of flight to analyze the fat content and the amount of water adulteration present in raw milk samples obtained from different dairies and skimmed milk samples with different fat content from popular Indian brands. Also, (Nazário et al, 2008) applied neural networks techniques to classify milk samples as a function of the amount of water and serum added to milk, relating these properties to acoustic parameters (Ultrasonic propagation velocity and attenuation coefficient) as a function of temperature. Finally, (Elvira and Rodriguez, 2009) showed that acoustical characterization of tainted liquid milk, through density and/or sound speed measurements, can be used to detect gross melamine contamination.…”

Section: Milk Fraud By the Addition Of Water Using An Ultrasonic Echo...mentioning

confidence: 99%

Milk fraud by the addition of water using an ultrasonic echo-pulse technique

DERRA¹,

JAAFARI²,

BANOUNI³

et al. 2021

10.57252

0

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Milk is one of the essential food commodities and plays a crucial role in the diet of human nutrition. The quality of milk has been challenge in industry due to the threat of adulteration. Adulteration in food products has many aspects such as the addition of prohibited substance either partly or wholly for the state of financial gain, the lack of hygienic conditions of processing and storing, the decreasing of the amounts of original ingredients, or the changing of their chemistry itself which leads to the consumer being cheated. Ignorance of this fact is not fair since this may endanger consumer health. With the aim of monitoring milk quality at distribution points, a non-destructive pulse-echo method was proposed to evaluate the water content in powdered milk. The results indicate the ability to measure the adulterant level based on the value of the peak to peak amplitude at room temperature. In addition, the technique that is developed in the present work involves only one transducer which is non-invasive and considered as a very important in the food industry for hygiene reasons.

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“…For example, (Dave et al, 2016) used two parameters, the attenuation coefficient and time of flight to analyze the fat content and the amount of water adulteration present in raw milk samples obtained from different dairies and skimmed milk samples with different fat content from popular Indian brands. Also, (Nazário et al, 2008) applied neural networks techniques to classify milk samples as a function of the amount of water and serum added to milk, relating these properties to acoustic parameters (Ultrasonic propagation velocity and attenuation coefficient) as a function of temperature. Finally, (Elvira and Rodriguez, 2009) showed that acoustical characterization of tainted liquid milk, through density and/or sound speed measurements, can be used to detect gross melamine contamination.…”

Section: Milk Fraud By the Addition Of Water Using An Ultrasonic Echo...mentioning

confidence: 99%

Impact of Proteolytic Enzymes on Formation of Biogenic Amine In Sucuk During the Storage Period

Ercan¹,

Bozkurt²,

Aykaç³

2021

10.57252

0

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Reduction and/or control of biogenic amine formation in sausage is an important subject due to its undesirable effects on human health and quality of foods. There has been no research regarding the effect of proteolytic enzymes on biogenic amines in foods. Reduction of biogenic amine formation in sucuk (Turkish dry fermented sausage) by proteolytic enzymes (trypsin and chymotrypsin) is a novel study. Besides biogenic amine, some quality (pH, colour and texture) and safety (thiobarbituric acid reactive substances (TBARS)) parameters of sucuk were investigated. Trypsin and chymotrypsin enzymes reduced (P≤0.05) biogenic amine formation significantly. However, in most times use of trypsin and chymotrypsin enzymes together result in the highest reduction effect on biogenic amine formation. Approximately 70% reduction in histamine and 47% reduction in tyramine were observed at the end of the storage period. It was observed that trypsin and chymotrypsin enzymes have significant effect (P≤0.05) on pH, thiobarbituric acid reactive substances, colour and texture. These findings emphasized that application of trypsin and chymotrypsin enzymes in sucuk was found to be effective in reducing biogenic amines formation.

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Use of ultrasound and neural networks to detect adulteration in milk samples

Cited by 8 publications

References 0 publications

Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy

Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy

Milk fraud by the addition of water using an ultrasonic echo-pulse technique

Impact of Proteolytic Enzymes on Formation of Biogenic Amine In Sucuk During the Storage Period

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