Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula
| Autor: | Jean-Pierre Pain, Inès Birlouez-Aragon, Mario Massa, Francesco Municino, Stéphanie Roux, Mathilde Courel |
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| Přispěvatelé: | Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, European Community [COLL-CT-2005-516415] |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
[SDV]Life Sciences [q-bio] Kinetics Analytical chemistry Steam injection Thermal treatment 03 medical and health sciences symbols.namesake 0404 agricultural biotechnology Arrhenius equation 030109 nutrition & dietetics Chromatography Chemistry 04 agricultural and veterinary sciences Sterilization (microbiology) 040401 food science Maillard reaction Pilot plant Thermal degradation symbols [SPI.MECA.THER]Engineering Sciences [physics]/Mechanics [physics.med-ph]/Thermics [physics.class-ph] Joule heating Food Science |
| Zdroj: | Journal of Food Engineering Journal of Food Engineering, Elsevier, 2016, 179, pp.36-43. ⟨10.1016/j.jfoodeng.2016.02.001⟩ |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2016.02.001⟩ |
| Popis: | International audience; A continuous pilot plant for liquid sterilization was used to compare ohmic heating and steam injection on liquid infant formula under the same conditions of pre-heating and holding. Samples were collected at different holding times and temperatures and analyzed for reactions of thermal degradation. Two substrates were measured: soluble proteins and vitamin C and different intermediate or advanced products of Maillard reaction were monitored: furosine, carboxymethyllysine (CML), FAST index (Fluorescence of Advanced Maillard products and Soluble Tryptophan) and color (ΔL*, Δa* and Δb*). Pseudo-zero order kinetics was established for the Maillard products or global markers and Arrhenius parameters could be calculated. Equivalent markers contents were obtained after ohmic heating and steam injection showing equivalent quality of the infant formula for both sterilization technologies. |
| Databáze: | OpenAIRE |
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