Monte Carlo simulation for quantitative determination of fat content in dairy products
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ORIGINAL PAPER
Monte Carlo simulation for quantitative determination of fat content in dairy products Wafaa B. Elsharkawy1 Received: 7 June 2020 / Accepted: 8 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract A modified method for the quantitative estimation of fat content in some dairy products from their X-ray scattering profiles is introduced in this manuscript. Measured X-ray scattering profile of each dairy product was compared to Monte Carlo simulated profiles in order to deduce the fat percentage in each dairy product. Two distinguishable characteristic peaks were observed in each profile. The first one was at a momentum transfer of 1.1 nm−1 (characteristic to fat content) and the second peak was at a momentum transfer of 1.6 nm−1 (characteristic to water content). By comparing the measured profiles to simulated profiles one could obtain the fat percentage in each dairy product. The correlation coefficient between measured and simulated data was determined to obtain the percentage of fat in each sample from the best fitted profiles. Results showed high correlation coefficient value (> 0.9) between measured and simulated profiles. Therefore it was possible to utilize Monte Carlo simulation as a tool for quantitative determination of fat content in dairy products. Keywords X-ray scattering profile · Fat percentages · Monte Carlo simulation · Dairy products · Tissue characterization
Introduction In the last decades, many authors had investigated, intensively, X-ray scattering from different samples of biological tissues, such as, water, muscle, liver, brain (gray and white matter), kidney, fat and bone marrow and also investigations of some dairy products [1–9, 11–20]. The difference between adipose tissue and carcinoma (e.g. breast cancer and liver cancer), fatty liver diseases and characterization of fat percentage in fatty liver had been investigated and published elsewhere [7, 9]. Some authors also used x-ray scattering in food field in assessment of fat content and fat quality of beef products [9]. Other authors used Monte Carlo simulation technique to improve tumor detection [22]. Others used x-ray diffraction for determination of breast tissue and validation on beef phantoms [21]. Monte Carlo simulation code capable of tracing photon transport inside a mixed two-component sample has been introduced by Elshemey et al. [7]. This code was utilized to * Wafaa B. Elsharkawy [email protected] 1
Physics Department, College of Science and Humanities, Prince Sattam Bin Abdulaziz University, Alkharj 11942, KSA, Saudi Arabia
simulate and fit simulated x-ray scattering profiles to that of measured samples. When simulated and measured profiles strongly fit together, the input percentages of fat and water to the simulation software are therefore equivalent to those of the measured sample. Elsharkawy and Elshemey [10] made Monte Carlo simulation program to make quantitative characterization of fat percentages in different fatty liver samples. Fels-Klerx and Camenzuli
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