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This research program focuses on the development and application of optical sensor technologies for inline food process monitoring and control as well as for inline quantification of food compounds, and evaluation of their functional and/or technological properties. Different inline optical sensor technologies using UV/VIS/NIR light backscatter and fluorescence (right angle and front face configurations) are currently under development: a) combined monitoring of milk coagulation and curd syneresis during cheese manufacturing, b) inline determination of yogurt and fermented dairy products pH, b) determination of the degree of whey protein denaturation during thermal treatment of milk, c) inline estimation of thermal damage in milk using fluorescence, and d) determination of the degree of meat emulsification during chopping.
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Dairyno. 3 (2022): 500-512
LWT-FOOD SCIENCE AND TECHNOLOGY (2021): 110562
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