Abstract
Infrared applications have been widely used to reduce microorganisms in a product and food preservation. Milk is a food product that quickly decomposes, where the changes can be observed organoleptically. This study aimed to test infrared with various wavelengths of milk and observe changes in the organoleptic of milk. The method used was that the dairy milk samples were treated with infrared (IR) exposure of 880 nm and 940 nm. Observation of the changes in milk organoleptic, namely color, taste, and smell. The effectiveness of IR 880 nm has a better ability than IR 940 nm for smell and taste, while for IR 940 nm, color is better than IR 880 nm at 1 - 4 hours, and at 5 hours with 940 nm IR it changes white-brownish.
Highlights
Infrared technology has the characteristic of being absorbed by organic materials through a photodynamic process (Grelet et al, 2015)
Bacterial cell death due to damage to the cell membrane is maximally determined by a specific wavelength (Tsenkova et al, 1999)
Dairy Milk Sample The milk sample used in this study was fresh cow's milk produced in the morning
Summary
Infrared technology has the characteristic of being absorbed by organic materials through a photodynamic process (Grelet et al, 2015). 3. Milk Organoleptic Testing Procedure The work procedure in this study is to use infrared LEDs 880 nm and 940 nm.
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