Refractance window (RW) concentration of milk‐Part II: Computer vision approach for optimizing microbial and sensory qualities

This study is the second part of ongoing research on developing a refractive window (RW) milk concentrator. The response surface methodology‐computer vision approach provided a platform to maximize process productivity, minimize energy consumption, and optimize microbiological, sensory, and color parameters. The results were compared with the conventional concentration (CC). Experimental conditions were temperatures at 50, 60, and 70℃ and pressures of 0.4, 0.6, and 0.8 bar. According to the results, the RW product had a better sensory and microbiological characteristic than CC. The optimum process conditions in terms of shelf‐life and sensory properties were the pressure of 0.45 bar and temperature of 66℃. The productivity of RW was higher than that of CC by 110% (2.3 vs. 1.1 L/h). Besides, RW products got a higher score on sensory assessment in comparison with CC. Furthermore, RW significantly increased the shelf‐life and decreased the peroxide value of concentrated milk. Results suggested that RW has the potential to be implemented in dairy industry in the future. Novelty impact statement The response surface methodology‐computer vision approach was found to be a useful platform for process optimization based on sensory and microbiological qualities; The pressure and temperature of 0.45 bar and 66℃ were optimal process conditions; refractive window improved the productivity, sensory scores, and reduced the peroxide value in comparison with the conventional method.