کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
224205 464430 2010 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
چکیده انگلیسی

The kinetics of color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three design variables: pH (6, 7 and 8), temperature (105, 122.5 and 140 °C) and WMP/S ratio (R = 0.3, 0.68 and 1.06) being particularly investigated. The Kubelka–Munk index (K/S), luminance or lightness (L), optical density (OD) and fluorescence (F), were measured at different reaction times. Reaction pseudo-order (n) varied between 0 and 1 and reaction rate constants for the development of fluorescence and the color parameters were found to be more dependent on temperature than on R at all measured pH values. Temperature dependence of CP was analyzed through the activation energy (Ea) values. The variables F and OD, which are related to the molecular aspects of the systems, showed the extreme values of Ea, while than K/S and 100/L, related to the macroscopic appearance or reflectance, showed intermediate Ea values and lower dependence with R and pH. When compared to the variables related to brown pigment development, fluorescence development showed a higher relative change, which shows its higher sensitivity as a reaction marker. The variables that most affected color and F development were temperature and protein concentration, respectively.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 101, Issue 1, November 2010, Pages 59–66
نویسندگان
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