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Measuring milk fat content by random laser emission.

Luis M G Abegão1, Alessandra A C Pagani2, Sérgio C Zílio3,4

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Researchers explored random lasing in milk with rhodamine 6G. The study found that the lasing threshold in ultra-high temperature (UHT) milk depends on fat concentration, suggesting a new monitoring technique.

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Area of Science:

  • Optics and Photonics
  • Food Science and Technology

Background:

  • Random lasing is a phenomenon observed in disordered media.
  • Milk composition, particularly fat content, can influence optical properties.

Purpose of the Study:

  • To investigate the potential of random lasing in milk as a method for determining fat concentration.
  • To analyze the optical signatures of rhodamine 6G doped milk under laser excitation.

Main Methods:

  • Excitation of milk samples (whole and skim, 0-4% fat) with rhodamine 6G using 532 nm laser pulses.
  • Analysis of luminescence spectra to identify random lasing characteristics.
  • Correlation of lasing threshold with varying fat concentrations.

Main Results:

  • Milk doped with rhodamine 6G exhibited characteristic random lasing spectra upon 532 nm laser excitation.
  • The lasing threshold was found to be dependent on the fat concentration in UHT milk.
  • A clear relationship between fat content and lasing threshold was observed.

Conclusions:

  • Random lasing in rhodamine 6G-doped milk provides a measurable optical signature.
  • The dependence of the lasing threshold on fat concentration suggests a novel, non-invasive method for monitoring milk fat content.
  • This technique holds promise for quality control in the dairy industry.