DYNAMIC OPTIMIZATION OF THE HEAT-TREATMENT OF MILK

被引：8
|
作者：
ARTEAGA, GE
VAZQUEZARTEAGA, MC
NAKAI, S
机构：
[1] University of British Columbia, Department of Food Science, Vancouver, BC V6T 1Z4
来源：
FOOD RESEARCH INTERNATIONAL | 1994年 / 27卷 / 01期
关键词：
OPTIMIZATION; HEAT TREATMENT; MILK; UHT; HTST;
D O I：
10.1016/0963-9969(94)90181-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Heat treatment of milk is a major operation in the dairy industry and has a substantial effect in milk quality. In this study a constrained optimization method (COMPLEX) together with kinetics parameters of the main reactions occurring in milk during heat treatment (lipase and protease inactivation, thiamine and lysine destruction, hydroxymethylfurfural and lactulose formation, and colour changes) were used to obtain theoretically optimal time-temperature profiles of the heat treatment of milk. By using this methodology different profiles were obtained which may allow better storage stability with negligible effect on composition or colour formation in milk.
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页码：77 / 82
页数：6
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