Section of Chemical Engineering, Aalborg University, Campus Esbjerg, Denmark.
Arla Foods Ingredients Group P/S, Viby, Denmark.
Food Chem. 2015 Jun 1;176:271-7. doi: 10.1016/j.foodchem.2014.12.086. Epub 2014 Dec 30.
The possibility of using near-infrared (NIR) spectroscopy for monitoring of liquid whey quality parameters during protein production process has been tested. The parameters included total solids, lactose, protein and fat content. The samples for the experiment were taken from real industrial processes and had a large variability for most of the parameters. Partial Least Squares (PLS) regression was used to make the prediction models based on NIR spectra taken at 30 and 40°C. Using proper wavelength range allowed to get models for prediction of fat, protein and amount of total solids with very high precision and accuracy. The lactose was found to be the most challenging parameter.
已经测试了使用近红外（NIR）光谱法监测蛋白质生产过程中液态乳清质量参数的可能性。参数包括总固体、乳糖、蛋白质和脂肪含量。实验样品取自真实的工业过程，大多数参数的变化范围都很大。偏最小二乘（PLS）回归用于根据在 30°C 和 40°C 下采集的 NIR 光谱建立预测模型。使用适当的波长范围可以获得高精度和高准确性的脂肪、蛋白质和总固体量预测模型。发现乳糖是最具挑战性的参数。
