Studies on the Stability of Nutrition in Infant Formula Milk Powder

被引：0

作者：

Jiang Y. ^{[1
,2
]}

Hua J. ^{[3
]}

Zhang J. ^{[4
]}

Li G. ^{[1
,2
]}

Cao Y. ^{[1
]}

Ma W. ^{[1
]}

Zhang X. ^{[2
]}

Chu X. ^{[1
,2
]}

机构：

[1] Beingmate (Hangzhou) Food Research Institute Co., Ltd, Hangzhou

[2] Beingmate Infant Food Co., Ltd, Hangzhou

[3] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou

[4] Ocean College, Zhejiang University of Technology, Hangzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 08期

关键词：

Accelerated experiment; Limit indicators; Nutrient indicators; Stability;

D O I：

10.16429/j.1009-7848.2020.08.027

中图分类号：

学科分类号：

摘要：

According to the principles of chemical kinetics of food nutrition, the product was placed in high temperature and high humidity which temperature was at (37 ± 2)℃ and humidity was at (75 ± 5)% for 6 months. The stability of nutrients under the conditions was determined by accelerateing nutrient decay speed and measuring the key nutrient indicators and limit indicators. The results of accelerated experiments showed no significant changes in nutrient and limit indicators. During the storage of milk powder, the fat is easily oxidized and rancid. Therefore, it was recommended to consider the fat oxidation index and the contaminants that directly contacted packaging material into account in the acceleration test. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：223 / 228

页数：5

共 15 条

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