Hematite (α-Fe2O3) possesses distinct spectral properties which facilitate its identification in mineral mixtures. This paper reports the relationships between the visible diffuse reflectance (DR) spectrum and the color and crystal properties of a group of 81 natural and synthetic hematites. The visible DR spectra for powdered hematite samples diluted to 4 wt.% with BaSO4 white standard were recorded and used to calculate the corresponding Munsell colors. The second derivative of the Kubelka-Munk function of the DR was used to estimate the position and intensity of the main absorption bands, which occurred at ∼435, ∼485 and ∼545 nm. The Munsell hue ranged from 9.5P to 5.3YR and was negatively correlated with the position of the ∼545 nm band, so it became yellower as the band shifted to shorter wavelengths (higher energies). The Munsell value, which ranged from 4.9 to 8.6, and chroma, which ranged from 1.4 to 8.3, were negatively and positively correlated, respectively, with the intensity of the ∼545 nm band, the position of which exhibited a weak negative correlation with the degree of Al substitution (x). The position and intensity of this band also exhibited a weak negative correlation with the specific surface area (SSA); both, however, were uncorrelated with domain shape as measured by the ratio between the X-ray mean coherence lengths (MCLs) in the [110] and [104] directions. The properties of the ∼435 and ∼485 nm bands were unrelated to x, SSA or MCL110/MCL104. The negative relationship between the position of the ∼545 nm band and x does not support the assignment of this band to the 2(6A1) → 2(4T1g(4G)) electron pair transition (EPT), which relates to the to Fe3+−Fe3+ magnetic coupling between face-sharing octahedra. The ∼485 nm band might reflect a ‘goethitic’ structural component in Fe-defective hematites as it appears at the same wavelength as the hypothetical EPT related to Fe3+−Fe3+ magnetic coupling between edge-sharing octahedra in goethite (α-FeOOH).

Kaolin ores are usually contaminated by some Fe-bearing minerals, the strong colors of which degrade the quality of the final product. A spectroscopic technique is sought to quantify the content of hematite and goethite, the main contaminant minerals in the kaolin from Capim River in Brazil, was the focus of this study. The total Fe content obtained through X-ray fluorescence showed a poor correlation with the brightness of kaolin, due to the inability to differentiate between the Fe contained in the (oxyhydr)oxides and the Fe present in the crystalline structure of kaolinite, especially when the Fe-bearing minerals occur in small quantities. Here, a new generic technique to quantify Fe (oxyhydr)oxides in kaolin, based on the Kubelka-Munk theory, is presented. A new interpretation of the theory was made that enables its use without the need to measure thin layers of material. The results with synthetic goethite and hematite were very positive (R2pred ≈ 0.99) and experiments with contaminants from the mine are already underway.

A kinetic model was proposed for describing the curd assembly of skimmed goats' milk during enzymic coagulation. The enzymic coagulation of milk was monitored using an optical sensor that measured diffuse reflectance (light backscatter) at 880 nm. The appearance of a shoulder, at low temperatures and protein concentrations, in the diffuse reflectance ratio profile after the inflection point of the curve (Tmax) appeared to separate the aggregation and curd firming steps. The diffuse reflectance ratio profile after Tmax was attributed to the overlapping of casein micelles aggregation and curd firming reactions. The developed kinetic model combined a second order reaction model to describe aggregation reactions and a first order reaction model to describe firming processes reactions. A completely randomised block design with three replications was used to determine the effect of protein concentration and temperature on kinetic constants. Milk was adjusted to three levels of protein (30, 50 and 70 g/kg), and coagulated at five temperatures (20, 25, 30, 35 and 40°C) to test a wide range of processing conditions. Data points from each profile after Tmax were fitted to the proposed model using non-linear regression. The average R2 and standard error of prediction (SEP) for 45 tests conducted were in the range of 0·9975±0·0027 and 0·0081±0·0037, respectively. A significant increase in characteristic times for aggregation (τ2) and curd firming processes (τ1) were found when temperature decreased or protein increased. Theoretical asymptotic value of reflectance ratio, R∞, increased with increasing level of protein and temperature (P<0·05). The parameter β1, which represented the fraction of diffuse reflectance ratio attributed to aggregation, decreased with increasing temperature and decreasing protein.

An objective method for determining the coagulum cutting time is needed to improve consistency and processing efficiency of goats' cheese. A fibre optic sensor was used to measure the backscatter of near-infrared radiation at 880 nm during the coagulation of skimmed goats' milk for the purpose of predicting coagulum cutting time. A randomised block design, replicated three times, was used to test the effect of three protein concentrations (3, 5 and 7% (w/w)) on diffuse reflectance parameters for cutting time prediction of milk coagulated at five different temperatures (20, 25, 30, 35 and 40°C) to assure a wide range of coagulation rates. The inclusion of a protein term in the existing algorithms was essential to reduce the standard error of prediction to under 6·2 min. An algorithm including a time-based parameter and a protein term, Tcut=β0T2 min (1+γ% Protein) was found to predict cutting time with a SEP of 2·42 min and an R2 of 0·98. γ was considered constant (γ=−0·0674, goats' milk) representing the protein effect on β0. Algorithms using response-based parameters (such as change in reflectance ratio) and the composition parameter protein required additional regression parameters such as temperature and an intercept term to predict the cutting time with the same precision as algorithms using only time-based parameters. Time-based parameters were found to decrease proportionally with increasing temperature and decreasing protein concentration. Response-based and mixed-based parameters were found to decrease with decreasing temperature. Reflectance ratio at cutting time did not significantly change with protein concentration for skimmed goats' milk. The activation energy of κ-casein hydrolysis was calculated based on changes in reflectance profile parameters and was found to be in the range 63–72 kJ mol−1.