Different inline optical sensor technologies using UV/VIS/NIR light backscatter and fluorescence (right angle and front face configurations) are currently under development: a) inline determination of gel firmness in rennet-induced milk gels, b) inline determination of yoghurt and fermented dairy products pH, c) combined monitoring of milk coagulation and curd syneresis during cheese manufacturing, d) determination of the degree of whey protein denaturation during thermal treatment of milk, e) inline estimation of thermal damage in milk using fluorescence, and f) determination of the degree of meat emulsification during chopping.
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