Application of differential scanning calorimetry to freeze-dried milk and milk fractions

被引：14

作者：

Pugliese, Alessandro ^{[1
]}

Paciulli, Maria ^{[1
]}

Chiavaro, Emma ^{[1
]}

Mucchetti, Germano ^{[1
]}

机构：

[1] Univ Parma, Dept Food & Drug, Parco Area Sci 47-A, I-43124 Parma, Italy

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2019年 / 137卷 / 02期

关键词：

Thermal analysis; Milk fractions; Drying; Phase transitions; ALPHA-LACTOSE MONOHYDRATE; GLASS-TRANSITION; THERMAL-PROPERTIES; CASEIN; CRYSTALLIZATION; BEHAVIOR; QUALITY; POWDERS; STORAGE; SKIM;

D O I：

10.1007/s10973-018-7971-7

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The thermal profiles of whole freeze-dried raw milk, obtained by differential scanning calorimetry (DSC) upon heating, were compared to those of their concentrate fractions (cream, skimmed milk, acid casein and whey) in order to associate the thermal peaks with the related components. Two peaks associated with fat melting, a glass transition attributed to caseins and a complex exothermic peak associated with lactose and its interactions with the other milk components were observed, in a close relation to the values of water activity of the samples. Freeze drying is the least invasive technique for drying milk, thus the results of this study may be attributed to the thermal transitions of milk components in their native state, unlike what is observed on roller- or spray-dried milk. The DSC technique is confirmed as an effective tool for the evaluation of the thermophysical properties of milk, as modified by different industrial processes.

引用

页码：703 / 709

页数：7

共 29 条

[11] A novel technique for determining glass-rubber transition in dairy powders [J].

Hogan, S. A. ;

Famelart, M. H. ;

O'Callaghan, D. J. ;

Schuck, P. .

JOURNAL OF FOOD ENGINEERING, 2010, 99 (01) :76-82

[12] Effect of storage conditions on the wall friction characteristics of three food powders [J].

Iqbal, T ;

Fitzpatrick, JJ .

JOURNAL OF FOOD ENGINEERING, 2006, 72 (03) :273-280

[13] GLASS TRANSITIONS AND CRYSTALLIZATION IN MILK POWDERS [J].

JOUPPILA, K ;

ROOS, YH .

JOURNAL OF DAIRY SCIENCE, 1994, 77 (10) :2907-2915

[14]

KALICHEVSKY MT, 1993, INT J FOOD SCI TECH, V28, P139, DOI 10.1111/j.1365-2621.1993.tb01259.x

[15]

Karel M., 2003, PHYS PRINCIPLES FOOD, P117

[16] Glass transition and enthalpy relaxation of amorphous food saccharides: A review [J].

Liu, Yeting ;

Bhandari, Bhesh ;

Zhou, Weibiao .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (16) :5701-5717

[17] Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates [J].

Morgan, F ;

Nouzille, CA ;

Baechler, R ;

Vuataz, G ;

Raemy, A .

LAIT, 2005, 85 (4-5) :315-323

[18] Comparative study of particle structure evolution during water sorption: Skim and whole milk powders [J].

Murrieta-Pazos, I. ;

Gaiani, C. ;

Galet, L. ;

Cuq, B. ;

Desobry, S. ;

Scher, J. .

COLLOIDS AND SURFACES B-BIOINTERFACES, 2011, 87 (01) :1-10

[19] Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry [J].

Pugliese, Alessandro ;

Paciulli, Maria ;

Chiavaro, Emma ;

Mucchetti, Germano .

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 2016, 123 (03) :2583-2590

[20] Thermal characteristics of freeze-dried camel milk and its major components [J].

Rahman, Mohammad Shafiur ;

Al-Hakmani, Halaa ;

Al-Alawi, Ahmed ;

Al-Marhubi, Insaaf .

THERMOCHIMICA ACTA, 2012, 549 :116-123

← 1 2 3 →