Application of Surface Photo Charge Effect for Milk Quality Control

Authors

  • O. Ivanov,

    1. Author Ivanov is with Georgi Nadjakov Inst. of Solid State Physics, Bulgarian Academy of Sciences 72 Tzarigradsko Chaussee Blvd., 1784 Sofia, Bulgaria. Author Radanski is with Univ. of Forestry, Faculty of Veterinary Medicine, Dept. Infections Pathology, Hygiene, Technology and Control of Foods from Animal Origin, 10 Kliment Ohridsky Blvd., Corpus D, Office 309, 1756 Sofia, Bulgaria. Direct inquiries to author Ivanov (E-mail: ogi@phys.bas.bg).
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  • S. Radanski

    1. Author Ivanov is with Georgi Nadjakov Inst. of Solid State Physics, Bulgarian Academy of Sciences 72 Tzarigradsko Chaussee Blvd., 1784 Sofia, Bulgaria. Author Radanski is with Univ. of Forestry, Faculty of Veterinary Medicine, Dept. Infections Pathology, Hygiene, Technology and Control of Foods from Animal Origin, 10 Kliment Ohridsky Blvd., Corpus D, Office 309, 1756 Sofia, Bulgaria. Direct inquiries to author Ivanov (E-mail: ogi@phys.bas.bg).
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Abstract

ABSTRACT:  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.

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