Determination of fat content in UHT milk by electroanalytical method
作者： Shilin Wu , Yamei Jin , Na Yang , Xueming Xu , Zhengjun Xie
DOI: 10.1016/J.FOODCHEM.2018.07.119
关键词: Linear correlation 、 Open-circuit voltage 、 Chromatography 、 Electromagnetic coil 、 Fat content 、 Electroanalytical method 、 Chemistry 、 Milk fat 、 Phase difference 、 Potential difference 、 Food science 、 Analytical chemistry 、 General Medicine
摘要: Abstract An electroanalytical method was proposed to determine fat content in ultrahigh-temperature (UHT) processed milk by magnetoelectric induction. In the technique, involves induction of a controllable voltage (potential difference, Ubc) UHT milk, with differential magnetic fluxes as stimulus. Results indicated that Ubc increased an increase ratio difference between primary coil 1 and 2. Variation induced change Ubc. A reduction led λ-value (ratio Uab excitation voltage) under specific conditions. For calibration verification, high linear correlation coefficient (R2 = 0.9428) low root–mean–square error cross-validation (0.342 g/100 g) were observed at 20 V 700 Hz open circuit 14:56. Measurement sensitivity improved sample coils.
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