Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula
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- 作者：Sté ; phanie Rouxa ; b ; stephanie.roux@agroparistech.fr" class="auth_mail" title="E-mail the corresponding author ; Mathilde Courelb ; courel@polytech.upmc.fr" class="auth_mail" title="E-mail the corresponding author ; Inè ; s Birlouez-Aragonc ; ines.birlouez@spectralys.fr" class="auth_mail" title="E-mail the corresponding author ; Francesco Municinod ; emmepiemmesrl@emmepiemmesrl.com" class="auth_mail" title="E-mail the corresponding author ; Mario Massad ; Jean-Pierre Paina ; jppain@univ-montp2.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Maillard reaction ; Thermal degradation ; Kinetics ; Thermal treatment
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：179
- 期：Complete
- 页码：36-43
- 全文大小：869 K
文摘
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Ohmic heating technology is appropriate for sterilization of heat sensitive products.
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Ohmic heating is comparable to steam injection for UHT sterilization.
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Equivalent nutritional quality of the liquid infant formula is obtained.
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Accumulation of Maillard products can be described by a simple Arrhenius model.