"The original NIR
spectra of the milk samples having high, medium and low fat contents are shown
in Figure 3. The spectrum of milk shifted upward with an increase of fat
content. In raw milk, the fat exists in the form of globules from 1 mm to 12 mm in diameter, which act as a
scattering material. As fat content increases, the number of fat globules
increases, and the scattering effect becomes more severe.”
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