Abstract
The far infrared absorption procedure for the evaluation of crystallinity of α-D-lactose is based on the oil-mull technique and the use of barium carbonate as an internal standard. Fixed slits, ordinate scale expansion, and very slow scanning rates are employed for analysis, and absorbance values are measured by the baseline technique. The method is applicable to samples such as whey solids and other dehydrated dairy products; however, the samples must be uniformly ground before analysis. For 10 test samples, the mean square error is 1.51% and the maximum error is about 2%. The time required for a single analysis is about 1 hr.
Validation of the procedure: Quantification of the degradation index of Photovoltaic Grid Connection Systems