Category: Transient Plane Source
Author(s):
Keywords: fat, milk, qc, quality control, quality control (qc), thermal conductivity, tps, transient plane source, transient plane source (tps) method
Abstract: The researchers in this study presented a functional means of assessing the quality of milk, by measuring fat content, using a 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