Measurement of moisture content in milk powder using terahertz time-domain spectroscopy

Diksha Garg; Aparajita Bandyopadhyay; Amartya Sengupta

doi:10.1117/12.2583055

5 March 2021 Measurement of moisture content in milk powder using terahertz time-domain spectroscopy

Diksha Garg, Aparajita Bandyopadhyay, Amartya Sengupta

Proceedings Volume 11685, Terahertz, RF, Millimeter, and Submillimeter-Wave Technology and Applications XIV; 1168516 (2021) https://doi.org/10.1117/12.2583055
Event: SPIE OPTO, 2021, Online Only

Abstract

Moisture measurement is one of the key components of food quality control sector as it influences the shelf life and storage condition of the product. Milk powder is hydroscopic in nature and typically contains 4-5% moisture content. Excess amount of moisture can lead to lumping of milk powder, which in turn changes its flavor, quality, and shelf life. However, over prolonged shelf time, this degraded product might lead to formation of microbes and bacteria. In this work, we have employed terahertz time-domain spectroscopy (THz-TDS) to determine the moisture content of milk powder through its response to the increased humidity in the sample. Moisture level in the probing sample was increased in a controlled manner from 45% to 95%. To obtain optimum information regarding changes in the sample, different parameters of THz electric field were investigated. Observed changes in THz pulse were also correlated further with the change in weight of the sample. Results suggest that THz-TDS is an effective tool to estimate the water content and resulting change in structural composition of milk powder.

Conference Presentation

Citation Download Citation

Diksha Garg, Aparajita Bandyopadhyay, and Amartya Sengupta "Measurement of moisture content in milk powder using terahertz time-domain spectroscopy", Proc. SPIE 11685, Terahertz, RF, Millimeter, and Submillimeter-Wave Technology and Applications XIV, 1168516 (5 March 2021); https://doi.org/10.1117/12.2583055

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