CLASSIFICATION OF MILK POWDERS UNDER DIFFERENT PRODUCTION AND STORAGE CONDITIONS USING NEAR-INFRARED SPECTROSCOPY
22nd International Conference on Near Infrared Spectroscopy (NIR 2025), Rome, İtalya, 8 - 12 Haziran 2025, ss.25, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: Rome
- Basıldığı Ülke: İtalya
- Sayfa Sayıları: ss.25
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Orta Doğu Teknik Üniversitesi Adresli: Evet
Özet
Ensuring the quality of milk powders is critical due to their wide use and nutritional significance. Caking, a problem arising from factors such as moisture absorption, amorphous content transitions, and fat crystallization, significantly impacts flowability and quality. This study investigates caking tendencies in milk powders produced using various methods, including demineralized whey powder (DPST), whole milk powder (YT), and skim milk powder (YST), produced under varying flow rates (L/h), tank retention times (12 h and 8 h), and stored at different relative humidity levels. Near-Infrared (NIR) spectroscopy (NIRFlex N-500) was employed in the spectral range of 1100–2500 nm as a rapid, cost-effective and non-destructive solution for comprehensive quality assessment. Preprocessing of NIR spectra involved mean centering and Savitzky-Golay smoothing with the first derivative. Chemometric techniques were applied, and classification models using k-Nearest Neighbors (kNN), Support Vector Machines (SVM), and Artificial Neural Networks (ANN) were developed. All models achieved high classification accuracy. The models were built using 10-fold cross-validation on the training set, and the SVM model achieved the highest performance with 97% accuracy on an external test dataset, underscoring the robustness of NIR spectroscopy combined with advanced data processing in identifying milk powder variations. Findings of this study demonstrate the potential of NIR spectroscopy as a reliable and efficient method for monitoring production and storage conditions, enabling enhanced quality control and product standardization in the dairy industry.
Keywords: Milk powder, caking, Near-Infrared Spectroscopy, chemometrics, quality control.