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In turbid biogenic liquid material, like blood or milk, quantitative optical analysis is often strongly hindered by multiple light scattering resulting from cells, particles, or droplets. Here, optical attenuation is caused by losses due to absorption as well as scattering of light. Fiber-based Photon Density Wave (PDW) spectroscopy is a very promising method for the precise measurement of the optical properties of such materials. They are expressed as absorption and reduced scattering coefficients (mu (a) and mu (s)', respectively) and are linked to the chemical composition and physical properties of the sample. As a process analytical technology, PDW spectroscopy can sense chemical and/or physical processes within such turbid biogenic liquids, providing new scientific insight and process understanding. Here, for the first time, several bioprocesses are analyzed by PDW spectroscopy and the resulting optical coefficients are discussed with respect to established mechanistic models of the chosen processes. As model systems, enzymatic casein coagulation in milk, temperature-induced starch hydrolysis in beer mash, and oxy- as well as deoxygenation of human donor blood were investigated by PDW spectroscopy. The findings indicate that also for very complex biomaterials (i.e., not well-defined model materials like monodisperse polymer dispersions), obtained optical coefficients allow for the assessment of a structure/process relationship and thus for a new analytical access to biogenic liquid material. This is of special relevance as PDW spectroscopy data are obtained without any dilution or calibration, as often found in conventional spectroscopic approaches.
Photon Density Wave (PDW) spectroscopy was applied for temperature dependent monitoring of melting and crystallization of milk fat within homogenized fresh milk. As an in-line process analytical technique, PDW spectroscopy quantifies continuously the optical properties of turbid material, providing an insight into its structural processes. Here, the measured absorption coefficients reflect temperature as well as fat content of milk and the reduced scattering coefficients probe physical changes of the light scattering fat droplets and casein micelles. Thermal processing reveals breakpoints within the temperature trend of the reduced scattering coefficient of fat containing milk. Found at 16 degrees C and 24 degrees C while cooling and heating, respectively, they are associated to the phase transitions of milk fat. Continuous isothermal measurement of the optical coefficients showed that the crystallization process requires several hours. The strongly changing reduced scattering coefficient implies that the thermal history of milk will have a major impact on any method based on light scattering as quantitative analytical technique.