EventsThe 2nd International Electronic Conference on Chemical Sensors and Analytical Chemistry
Event submissions
Published
with-doi10.3390/CSAC2023-14927
This submission belongs to the session S2. Optical Chemical Sensors of the event The 2nd International Electronic Conference on Chemical Sensors and Analytical Chemistry
Published date
07 Oct, 2023
Academic Editor
author-avatarNicole Jaffrezic-Renault
Citation
Marina Salukova, Anastasiia Surkova, Yana Shmakova, Natalya Samokhina, Julia Kostyuchenko, Alina Parshina, Ildar Ibatullin, Andrey Bogomolov, RGB LED sensor for fat quantification in milk, in Proceedings of The 2nd International Electronic Conference on Chemical Sensors and Analytical Chemistry, 16 September–30 September 2023, MDPI: Basel, Switzerland, doi: 10.3390/CSAC2023-14927
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RGB LED sensor for fat quantification in milk

Marina Salukova 1
image
Anastasiia Surkova 2
Yana Shmakova 1
Natalya Samokhina 1
Julia Kostyuchenko 2
Alina Parshina 3
Ildar Ibatullin 3
image
Andrey Bogomolov 2
1. High Biotechnology School, Samara State Technical University, Samara, Russia
2. Department of Analytical and Physical Chemistry, Samara State Technical University, Samara, Russia
3. Department of Radio Engineering Devices, Samara State Technical University, Samara, Russia
Abstract

In this study, a portable desktop analyzer for determination of fat content in milk is introduced. A prototype of the sensor consists of three light emitting diodes (red, green, and blue) as a light source. The transmitted light is detected by a photoresistor and continuous voltage measurements provided by the microcontroller, is recorded by a computer. The resulting univariate and multivariate models show that the developed analytical device is capable to determinate fat content in raw and homogenized milk with sufficient accuracy.

Keywords
visible spectroscopy
optical multisensor systems
RGB LED sensor
milk analysis
fat content
multivariate data analysis
Manuscript
sciforum-076744_v.3.pdf
Oral Presentation
sciforum-076744.pptx
Mathematical separation of the main components of milk from kinetic data obtained by attenuated total reflection infrared spectroscopy
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