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Abstract: The researchers in this study presented a functional means of assessing the quality of milk, by measuring fat content, using the Hot Disk thermal constants analyzer. Multiple tests were performed, by altering probe design, probe size and thermal contacting area, to achieve optimal test parameters. The research concluded the possibility of designing a probe capable of measuring the fat content of milk with a less than 0.1% sensitivity. Research also concluded that the tests can be performed rather quickly (within 20s) for high-efficiency quality control testing.

Reference: Thermochimica Acta, 442, 1-2, (2006) 1-5

DOI: 10.1016/j.tca.2005.11.037