Foto de Paulina A. Freire VŠsconez
  • Research lines
  • Front-face fluorescence spectroscopy as a tool to identify milk and whey quality

    Several studies have highlighted that the fluorescent signal is highly sensitive to identify relevant differences in dairy products as well as important chemical changes induced by processing operations. This project tries to correlate changes in fluorescent response of milk, sheet and acid whey induced by different levels of heat-treatment intensity, in order to develop a quick detection method, which could indicate milks status in line. Such instrumental system has potential as a Process Analytical Technology (PAT) tool for dairy food processing.