Direct Determination of Moisture in Powder Milk Using Near Infrared Spectroscopy

Nagarajan, R.; Singh, Parul; Mehrotra, Ranjana

doi:https://doi.org/10.1155/JAMMC/2006/51342

Journal of Analytical Methods in Chemistry

On this page

Abstract References Copyright Related Articles

Open Access

Volume 2006 | Article ID 051342 | https://doi.org/10.1155/JAMMC/2006/51342

Direct Determination of Moisture in Powder Milk Using Near Infrared Spectroscopy

R. Nagarajan,¹Parul Singh,¹and Ranjana Mehrotra¹

Received24 Jan 2006

Revised06 Mar 2006

Accepted18 May 2006

Published27 Jun 2006

Abstract

Moisture content in commercially available milk powder was investigated using near infrared (NIR) diffuse reflectance spectroscopy with an Indian low-cost dispersive NIR spectrophotometer. Different packets of milk powder of the same batch were procured from the market. Forty-five samples with moisture range 4–10% were prepared in the laboratory. Spectra of the samples were collected in the wavelength region 800–2500 nm. Moisture values of all the samples were simultaneously determined by Karl Fischer (KF) titration. These KF values were used as reference for developing calibration model using partial least squares regression (PLSR) method. The calibration and validation statistics are R cal2:0.9942, RMSEC:0.1040, and R val2:0.9822, RMSEV:0.1730. Five samples of unknown moisture contents were taken for NIR prediction using developed calibration model. The agreement between NIR predicted results and those of Karl Fischer values is appreciable. The result shows that the instrument can be successfully used for the determination of moisture content in milk powder.

References

H.-D. Isengard, “Water content, one of the most important properties of food,” Food Control, vol. 12, no. 7, pp. 395–400, 2001.
View at: Google Scholar
C. A. De Caro, A. Aichert, and C. M. Walter, “Efficient, precise and fast water determination by the Karl Fischer titration,” Food Control, vol. 12, no. 7, pp. 431–436, 2001.
View at: Google Scholar
H.-D. Isengard and P. Heinze, “Determination of the water content in different sugar syrups by halogen drying,” Food Control, vol. 12, no. 7, pp. 483–486, 2001.
View at: Google Scholar
P. C. Williams, K. H. Norris, C. W. Gehrke, and K. Bernstein, “Comparison of near infrared method for measuring protein and moisture in wheat,” Cereal Foods World, vol. 28, pp. 149–152, 1983.
View at: Google Scholar
M. J. Adams, K. Latham, N. W. Barnett, and A. J. Poynton, “Calibration models for determining moisture and fat content of processed cheese using near-infrared spectrometry,” Journal of the Science of Food and Agriculture, vol. 79, no. 10, pp. 1232–1236, 1999.
View at: Google Scholar
N. Özkan, B. Withy, and X. D. Chen, “Effects of time, temperature, and pressure on the cake formation of milk powders,” Journal of Food Engineering, vol. 58, no. 4, pp. 355–361, 2003.
View at: Google Scholar
B. R. Nielsen, H. Stapelfeldt, and L. H. Skibsted, “Early prediction of the shelf-life of medium-heat whole milk powders using stepwise multiple regression and principal component analysis,” International Dairy Journal, vol. 7, no. 5, pp. 341–348, 1997.
View at: Google Scholar
E. L. Celestino, M. lyer, and H. Roginski, “The effects of refrigerated storage of raw milk on the quality of whole milk powder stored for different periods,” International Dairy Journal, vol. 7, no. 2-3, pp. 119–127, 1997.
View at: Google Scholar
J. Štencl, “Water activity of skimmed milk powder in the temperature range of 20-45 $^ \circ C$ ,” Acta Veterinaria Brno, vol. 68, no. 3, pp. 209–215, 1999.
View at: Google Scholar
T. K. Kockel, S. Allen, C. Hennigs, and T. A. G. Langrish, “An experimental study of the equilibrium for skim milk powder at elevated temperatures,” Journal of Food Engineering, vol. 51, no. 4, pp. 291–297, 2002.
View at: Google Scholar
H. Stapelfeldt, B. R. Meisen, and L. H. Skibsted, “Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder,” International Dairy Journal, vol. 7, no. 5, pp. 331–339, 1997.
View at: Google Scholar
I. Ben-Gera and K. H. Norris, “Influence of fat concentration on the absorbtion spectrum of milk in the near infrared region,” The Israeli Journal of Agricultural Research, vol. 18, pp. 117–124, 1968.
View at: Google Scholar
S. Rückold, K. H. Grobecker, and H.-D. Isengard, “Determination of the contents of water and moisture in milk powder,” Fresenius' Journal of Analytical Chemistry, vol. 368, no. 5, pp. 522–527, 2000.
View at: Google Scholar
C. Reh, S. N. Bhat, and S. Berrut, “Determination of water content in powdered milk,” Food Chemistry, vol. 86, no. 3, pp. 457–464, 2004.
View at: Google Scholar
R. J. De Knegt and H. Van Den Brink, “Improvement of the drying oven method for the determination of the moisture content of milk powder,” International Dairy Journal, vol. 8, no. 8, pp. 733–738, 1998.
View at: Google Scholar

Copyright

Copyright © 2006 R. Nagarajan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

PDF Download Citation Order printed copies

Views

717

Downloads

5211

Citations