Real-time modeling of milk coagulation using in-line near infrared spectroscopy

Christian Bøge Lyndgaard; Søren Balling Engelsen; Franciscus Winfried J van der Berg

doi:10.1016/j.jfoodeng.2011.07.029

Real-time modeling of milk coagulation using in-line near infrared spectroscopy

Christian Bøge Lyndgaard, Søren Balling Engelsen, Franciscus Winfried J van der Berg

37 Citationer (Scopus)

Abstract

This paper considers the extraction of meaningful information in real-time from near infrared (NIR) reflection measurements of coagulating milk. This information can be used for developing automatic cutting time determination. NIR spectra (1000-2500 nm) recorded during coagulation were compressed by principal component analysis. Using component scores as a function of time, two models are proposed for describing the three milk coagulation processes: κ-casein proteolysis, micelle aggregation, and network formation. A model for the entire coagulation process and a composite model for the three individual coagulation processes were established and tested on 12 cheese batches. Both models fitted very well (R² > 0.99) to the experimental NIR data. An algorithmic procedure is presented that is able to provide real-time parameter estimation for a semi-empirical model describing the kinetics of the milk coagulation processes as well as determining the transition times between the three different coagulation processes.

Originalsprog	Engelsk
Tidsskrift	Journal of Food Engineering
Vol/bind	108
Udgave nummer	2
Sider (fra-til)	345-352
Antal sider	8
ISSN	0260-8774
DOI	https://doi.org/10.1016/j.jfoodeng.2011.07.029
Status	Udgivet - jan. 2012

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10.1016/j.jfoodeng.2011.07.029

Citationsformater

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title = "Real-time modeling of milk coagulation using in-line near infrared spectroscopy",

abstract = "This paper considers the extraction of meaningful information in real-time from near infrared (NIR) reflection measurements of coagulating milk. This information can be used for developing automatic cutting time determination. NIR spectra (1000-2500 nm) recorded during coagulation were compressed by principal component analysis. Using component scores as a function of time, two models are proposed for describing the three milk coagulation processes: κ-casein proteolysis, micelle aggregation, and network formation. A model for the entire coagulation process and a composite model for the three individual coagulation processes were established and tested on 12 cheese batches. Both models fitted very well (R2 > 0.99) to the experimental NIR data. An algorithmic procedure is presented that is able to provide real-time parameter estimation for a semi-empirical model describing the kinetics of the milk coagulation processes as well as determining the transition times between the three different coagulation processes.",

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T1 - Real-time modeling of milk coagulation using in-line near infrared spectroscopy

AU - Lyndgaard, Christian Bøge

AU - Engelsen, Søren Balling

AU - van der Berg, Franciscus Winfried J

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N2 - This paper considers the extraction of meaningful information in real-time from near infrared (NIR) reflection measurements of coagulating milk. This information can be used for developing automatic cutting time determination. NIR spectra (1000-2500 nm) recorded during coagulation were compressed by principal component analysis. Using component scores as a function of time, two models are proposed for describing the three milk coagulation processes: κ-casein proteolysis, micelle aggregation, and network formation. A model for the entire coagulation process and a composite model for the three individual coagulation processes were established and tested on 12 cheese batches. Both models fitted very well (R2 > 0.99) to the experimental NIR data. An algorithmic procedure is presented that is able to provide real-time parameter estimation for a semi-empirical model describing the kinetics of the milk coagulation processes as well as determining the transition times between the three different coagulation processes.

AB - This paper considers the extraction of meaningful information in real-time from near infrared (NIR) reflection measurements of coagulating milk. This information can be used for developing automatic cutting time determination. NIR spectra (1000-2500 nm) recorded during coagulation were compressed by principal component analysis. Using component scores as a function of time, two models are proposed for describing the three milk coagulation processes: κ-casein proteolysis, micelle aggregation, and network formation. A model for the entire coagulation process and a composite model for the three individual coagulation processes were established and tested on 12 cheese batches. Both models fitted very well (R2 > 0.99) to the experimental NIR data. An algorithmic procedure is presented that is able to provide real-time parameter estimation for a semi-empirical model describing the kinetics of the milk coagulation processes as well as determining the transition times between the three different coagulation processes.

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DO - 10.1016/j.jfoodeng.2011.07.029

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SN - 0260-8774

VL - 108

SP - 345

EP - 352

JO - Journal of Food Engineering

JF - Journal of Food Engineering

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ER -

Real-time modeling of milk coagulation using in-line near infrared spectroscopy

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