Singapore Institute of Technology
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Near-infrared probe as a quality control tool for milk powder blending processes

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journal contribution
posted on 2023-07-07, 03:32 authored by Geordi Tristan, Kin Hong Tay, Shin Yee WongShin Yee Wong

This study aims to evaluate the suitability and reliability of Process Analytical Tools (PAT) in monitoring milk powder blending processes. The uniformity end point was predicted using a Near-Infrared (NIR) probe, and subsequently validated using offline Fourier Transform Infrared Spectroscopy (FTIR). A standard milk formulation (SMF) made up of 50% lactose, 40% skim milk powder, and 10% whey protein concentrate was used. Additionally, the detection limit of the NIR probe was investigated using vitamin C powder. The average predicted uniformity end point using the inline NIR fixed reference (63.89 ± 2.06 min), and dynamic reference conformity test (63.00 ± 5.25 min) were comparable with the offline FTIR measurement (56.6 ± 0.71 min). A three-component Partial Least Square Regression (PLSR) model was constructed and validated for vitamin C. The detection limit is 0.11%, which is higher than the vitamin C level commonly found in most infant milk formula (0.035%).

Funding

This work was financially supported by the Agency for Science, Technology and Research (A*STAR) under its AME Young Individual Research Grant Scheme (Project #A188c0021).

History

Journal/Conference/Book title

Food Materials Research

Publication date

2023-03-17

Version

  • Published

Corresponding author

Shin Yee Wong

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