Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment

Kashaninejad, Morteza; Mohebbi, Mohebbat

doi:10.22101/JRIFST.2018.05.19.717

Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment

Document Type : Original Paper

Authors

¹ PhD Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

² Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

10.22101/JRIFST.2018.05.19.717

Abstract

Nowadays, food ingredient fraud and economically motivated adulteration are emerging risks, being addition of low cost ingredients creates not only an economical problem but also a health risk for consumers. Due to the limitations of camel milk production and high economic value that has traditionally been done in the fraud. Therefore, rapid analysis methods has gained increased interested for analytical chemistry applications due the simplicity, low-cost, speed and a performance that is similar to those instruments normally found in the laboratory. The aim of this study was to detect fraud, adding water, caustic soda to camel milk with thermal process, color detector and color parameter modeling (L*, a*, b*, ΔE, chroma Index, shade angel and browning index) using mixture-process experiments. Due to the significant effects mentioned it can be concluded that to detect of adding cow milk to camel milk can be used heating a mixture and browning index. adding cow milk and water to camel milk can be detect by L*, a*, b*, ΔE, shade angel and browning index also adding caustic soda to camel milk can be detect by L*, a*, b*, ΔE, Chroma index, shade angel and browning index.

Keywords

References

Baharlouei, R., Maleki, A., Ghasemi Varnamkhshati, M., Ghanbari, D and Baniadian, MA. (2014). Determination of the freshness of UHT milk by determining color Indicators L * a * b * and image processing. Invocative food technology, 6, 113 -105. doi: https://doi.org/10.22104/JIFT.2015.94 (in Persian)

Beheshti Moghaddam, L. (2011). The feasibility of determining the milk fat using the visual machine. (Unpublished master's thesis), Agricultural Machinery Mechanics, Faculty of Agriculture, University of Tehran. (in Persian)

Borin, A., Ferrão, M.F., Mello, C., Cordi, L., Pataca, L.C., Durán, N., & Poppi, R.J. (2007). Quantification of lactobacillus in fermented milk by multivariate image analysis with least-squares support-vector machines. Analytical and Bioanalytical Chemistry, 387(3), 1105-1112. doi: https://doi.org/10.1007/s00216-006-0971-7

Cais-Sokolińska, D., Pikul, J., & Danków, R. (2004). Measurement of color parameters as an index of the hydroxyl methyl furfural content in the UHT sterilised milk during its storage. Electronic Journal of Polish Agricultural Universities, 7(2), 03. Available Online: http://www.ejpau.media.pl/volume7/issue2/food/art-03.html.

Dadali, G., Demirhan, E., & Özbek, B. (2007). Color change kinetics of spinach undergoing microwave drying. Drying Technology, 25(10), 1713-1723. doi: https://doi.org/10.1080/07373930701590988

Dmytrów, I., Mituniewicz-Małek, A., & Balejko, J. (2010). Assessment of selected physicochemical parameters of uht sterilized goat’s milk. Electronic Journal of Polish Agricultural Universities, 13(2), 09. Available Online: http://www.ejpau.media.pl/volume13/issue2/art-09.html.

Doan, F.J. (1924). The Color of Cow's Milk and its Value. Journal of Dairy Science Research-Article, 7(2), 147-153.

El-Agamy E.I., & Nawar, N. (2000). Nutritive and immunological values of camel milk: A comparative study with milk of other species. In: Proc. 2^nd International Camelid Conference, Agroecons, Camelid Farm, Almaty, Kazakhstan.

Fox, P.F., & McSweeney, P.L.H. (2003). Advanced Dairy Chemistry-1 Proteins, (3rd ed.), Kluwer Academic/Plenum. New York.

Huang, Z.K., Hou, L.Y., & Li, Z.H. (2013). Image Clustering Using Graph Cuts in LAB Color Space. International Journal Digital Content Technology and its Applications, 7(12), 1-7.

Jackman, P., Sun, D.W., Du, C.J., Allen, P., & Downey, G. (2008). Prediction of beef eating quality from colour, marbling and wavelet texture features. Meat Science, 80(4), 1273-1281. doi: https://doi.org/10.1016/j.meatsci.2008.06.001

Kucheryavskiy, S., Melenteva, A., & Bogomolov, A. (2014). Determination of fat and total protein content in milk using Conventional digital imaging. Talanta, 121, 144-152. doi: https://doi.org/10.1016/j.talanta.2013.12.055

Masawat, P., Harfield, A., & Anan, N. (2015). An iPhone-based digital image colorimeter for detecting tetracycline in milk. Food Chemistry, 184, 23-29. doi: https://doi.org/10.1016/j.foodchem.2015.03.089

Mery, D., & Pedreschi, F. (2005). Segmentation of colour food images using a robust algorithm. Journal of Food Engineering, 66(3), 353-360. doi: https://doi.org/10.1016/j.jfoodeng.2004.04.001

Popov-Raljić, J.V., Lakić, N.S., Laličić-Petronijević, J.G., Barac, M.B., & Sikimic, V.M. (2008). Color changes of uht milk during storage. Sensors, 8(9), 5961-5974. doi: ttps://doi.org/10.3390/s8095961

Rhim, J.W., Jones, V.A., & Swartzel, K.R. (1988). Kinetics studies in the colour changes of skim milk. Lebensmittel-Wissenschaft Technologie 21(6), 334-338.

Santos, P.M., & Pereira-Filho, E.R. (2013). Digital image analysis-an alternative tool for monitoring milk authenticity. Analytical Methods, 5(15), 3669-3674.

Santos, P.M., Wentzell, P.D., & Pereira-Filho, E.R. (2012). Scanner digital images combined with color parameters: a case study to detect adulterations in liquid cow’s milk. Food Analytical Methods. 5(1), 89-95. doi: https://doi.org/10.1007/s12161-011-9216-2

Sullivan, K., Kloess, J., Qian, C., Bell, D., Hay, A., Lin, Y.P., & GU, Y. (2012). High throughput virus plaque quantitation using a flatbed scanner. Journal of Virological Methods, 179(1), 81-89. doi: https://doi.org/10.1016/j.jviromet.2011.10.003

Yaqubi Sura, A., Alizadeh Khaled Abad, M., & Reza Baradi, M. (2013). Using image processing to determine color ndicators L* a* b* for color measurement of foods. Journal of Food Research, 23, 411-422. (in Persian)