Abstract
A modified method for the quantitative estimation of fat content in some dairy products from their X-ray scattering profiles is introduced in this manuscript. Measured X-ray scattering profile of each dairy product was compared to Monte Carlo simulated profiles in order to deduce the fat percentage in each dairy product. Two distinguishable characteristic peaks were observed in each profile. The first one was at a momentum transfer of 1.1 nm−1 (characteristic to fat content) and the second peak was at a momentum transfer of 1.6 nm−1 (characteristic to water content). By comparing the measured profiles to simulated profiles one could obtain the fat percentage in each dairy product. The correlation coefficient between measured and simulated data was determined to obtain the percentage of fat in each sample from the best fitted profiles. Results showed high correlation coefficient value (> 0.9) between measured and simulated profiles. Therefore it was possible to utilize Monte Carlo simulation as a tool for quantitative determination of fat content in dairy products.
| Original language | English |
|---|---|
| Pages (from-to) | 976-982 |
| Number of pages | 7 |
| Journal | Journal of Food Measurement and Characterization |
| Volume | 15 |
| Issue number | 1 |
| DOIs | |
| State | Published - Feb 2021 |
Keywords
- Dairy products
- Fat percentages
- Monte Carlo simulation
- Tissue characterization
- X-ray scattering profile