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Food Science and Technology International, Vol. 5, No. 5, 407-413 (1999)
DOI: 10.1177/108201329900500506

Kinetics of heat-induced browning in concentrated milk with sucrose as affected by pH and temperature / Cinética del pardeamiento inducido por calor en sistemas de leche concentrada con alto contenido de sacarosa. Influencia del pH y de la temperatura

M.S. Pauletti

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, CC 266, 3000 Santa Fe, Argentina

E.J. Matta

Instituto de Desarrollo Tecnológico para la Industria Química (UNL-CONICET) and Instituto de Tecnología Celulósica (FIQ-UNL), Gvemes 3450, 3000 Sante Fe, Argentina

S. Rozycki

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, CC 266, 3000 Santa Fe, Argentina

A model system constituted by whole dry milk powder, sucrose, and distilled water was used to establish kinetic parameters of the heat-induced browning process (HIBP). Second-order central com posite design was chosen with pH and temperature as selected variables. Color response was the Kubelka-Munk index (K/S) calculated from reflectance colorimetric measures as a function of time using the self-backing reflectance transformation (SBRT) procedure. Results showed that HIBP pseudo- order reactions were variable between 0 and 0.6. Reaction rate coefficient (k) was strongly dependent on pH and temperature. In general, k increased as both pH and temperature increased but the influ ence of temperature was higher than that of pH. Q10 was dependent on temperature, ranging be tween 2.15 at 130-140 °C and 2.44 at 100-110 °C, whatever the pH. k values were analyzed with the Arrhenius expression. Values of Ea, calculated for different pH, were coincident (25.34 kcal/M).

Key Words: kinetics • browning • dulce de leche • heat-induced • optical properties


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