Application of surface photo charge effect for milk quality control.
The potential difference induced by the interaction of samples with electromagnetic radiation in the visible region is used for food characterization. In this article we show that the above effect can be applied for the understanding of specific reactions and processes taking place in milk such as change of the acidity and changes caused by an added reagent. We also propose a technique for instantaneous detection of inhibitors of starter bacteria in milk. We suggest possible methods for quality control of milk and other foods. Instantaneous results, practically no expenses for consumables, and possibilities for field measurements will be some of the advantages of this approach.
Ivanov
O
O
Georgi Nadjakov Inst of Solid State Physics, Bulgarian Academy of Sciences, 72 Tzarigradsko Chaussee Blvd, 1784 Sofia, Bulgaria. ogi@phys.bas.bg
Radanski
S
S
D000818:Animals; D000900:Anti-Bacterial Agents / Q000032:analysis; D055664:Electrochemical Techniques / Q000295:instrumentation / Q000379:methods*; D005504:Food Analysis / Q000379:methods; D008892:Milk / Q000737:chemistry* / Q000592:standards; D011786:Quality Control
D000900:Anti-Bacterial Agents