Evaluation of Using NIR Simplified Spectroscopy in Yogurt Fermentation Automation

In the fermentation process sugars are transformed into lactic acid. pH meters have traditionally been used for fermentation process monitoring based on acidity. More recently, near infrared (NIR) spectroscopy has proven to provide an accurate and non-invasive method to detect when the transformation of sugars into lactic acid is finished. The fermentation process when sugars are transformed into lactic acid. This research proposes the use of simplified NIR spectroscopy using multispectral optical sensors as a simpler and less expensive measure to end the fermentation process. The NIR spectrum of milk and yogurt is compared to find and extract features that can be used to design a simple sensor to monitor the yogurt fermentation process. Multispectral images in four selected wavebands within the NIR spectrum are captured and show different spectral remission characteristics for milk, yogurt and water, which support the selection of these wavebands for milk and yogurt classification