COMPARISON OF REFLECTIVE AND LUMINESCENT SPECTROSCOPY METHODS FOR CONTROLLING THE DEGREE OF GRINDING OF BULK FOOD PRODUCTS
https://doi.org/10.37493/2307-910X.2020.3.10
Abstract
Quality control of bulk food products is relevant, because the size and shape of the particles depends on the speed of chemical reactions, the digestibility of the product, etc. Among the optical control methods, reflective and luminescent spectroscopy are promising. These methods are used to evaluate the quality of fruits, fruit and vegetable juices, milk, etc.
About the Authors
M. Belyakov
National Research University "MPEI"
Russian Federation
Russian Federation
M. G. Kulikova
National Research University "MPEI"
Russian Federation
Russian Federation
M. Novikova
National Research University "MPEI"
Russian Federation
Russian Federation
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Review
For citations:
Belyakov M., Kulikova M.G., Novikova M. COMPARISON OF REFLECTIVE AND LUMINESCENT SPECTROSCOPY METHODS FOR CONTROLLING THE DEGREE OF GRINDING OF BULK FOOD PRODUCTS. Modern Science and Innovations. 2020;(3):77-83. (In Russ.) https://doi.org/10.37493/2307-910X.2020.3.10
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