The kinetics of colour and fluorescence development in concentrated milk systems

The kinetics of colour and fluorescence development were studied in aqueous systems containing whole milk powder (WMP) and sucrose (S) at three WMP/S ratios (R=0.30, 0.68, 1.06) and three temperatures (T=105, 122.5, 140 °C). At each testing time, the colour parameters Kubelka-Munk index (K/S), light...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autor principal: Buera, María del Pilar
Publicado: 2007
Materias:
Colour
Concentrated milk
Fluorescence
Kinetic
Density (optical)
Parameter estimation
Rate constants
Thermal effects
Absorption coefficient
Dominant wavelength
Lightness
Dairy products
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09586946_v17_n8_p907_Rozycki
http://hdl.handle.net/20.500.12110/paper_09586946_v17_n8_p907_Rozycki
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09586946_v17_n8_p907_Rozycki
record_format dspace
spelling paper:paper_09586946_v17_n8_p907_Rozycki2023-06-08T15:56:41Z The kinetics of colour and fluorescence development in concentrated milk systems Buera, María del Pilar Colour Concentrated milk Fluorescence Kinetic Density (optical) Fluorescence Parameter estimation Rate constants Thermal effects Absorption coefficient Concentrated milk Dominant wavelength Lightness Dairy products The kinetics of colour and fluorescence development were studied in aqueous systems containing whole milk powder (WMP) and sucrose (S) at three WMP/S ratios (R=0.30, 0.68, 1.06) and three temperatures (T=105, 122.5, 140 °C). At each testing time, the colour parameters Kubelka-Munk index (K/S), lightness (L), optical density (OD), absorption coefficient (K), dominant wavelength (DWL) and fluorescence (F) were determined. F and 100/L were the most appropriate parameters to study non-enzymatic browning in concentrated milk systems. Adequate models (r2>0.96) developed to analyse the effect of T and R on the rate constants, showed that colour parameters and their kinetic coefficients were mainly affected by temperature. The influence of R was more relevant at high temperatures. The activation energies and Q10 values obtained for K/S, 100/L, F and OD were in the range 81-159 kJ mol-1 and 1.8-3.8, respectively. F and reflectance properties showed different dependence on temperature and R, reflecting that although related, they do not have the same origin and significance. © 2007. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2007 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09586946_v17_n8_p907_Rozycki http://hdl.handle.net/20.500.12110/paper_09586946_v17_n8_p907_Rozycki
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Colour
Concentrated milk
Fluorescence
Kinetic
Density (optical)
Fluorescence
Parameter estimation
Rate constants
Thermal effects
Absorption coefficient
Concentrated milk
Dominant wavelength
Lightness
Dairy products
spellingShingle Colour
Concentrated milk
Fluorescence
Kinetic
Density (optical)
Fluorescence
Parameter estimation
Rate constants
Thermal effects
Absorption coefficient
Concentrated milk
Dominant wavelength
Lightness
Dairy products
Buera, María del Pilar
The kinetics of colour and fluorescence development in concentrated milk systems
topic_facet Colour
Concentrated milk
Fluorescence
Kinetic
Density (optical)
Fluorescence
Parameter estimation
Rate constants
Thermal effects
Absorption coefficient
Concentrated milk
Dominant wavelength
Lightness
Dairy products
description The kinetics of colour and fluorescence development were studied in aqueous systems containing whole milk powder (WMP) and sucrose (S) at three WMP/S ratios (R=0.30, 0.68, 1.06) and three temperatures (T=105, 122.5, 140 °C). At each testing time, the colour parameters Kubelka-Munk index (K/S), lightness (L), optical density (OD), absorption coefficient (K), dominant wavelength (DWL) and fluorescence (F) were determined. F and 100/L were the most appropriate parameters to study non-enzymatic browning in concentrated milk systems. Adequate models (r2>0.96) developed to analyse the effect of T and R on the rate constants, showed that colour parameters and their kinetic coefficients were mainly affected by temperature. The influence of R was more relevant at high temperatures. The activation energies and Q10 values obtained for K/S, 100/L, F and OD were in the range 81-159 kJ mol-1 and 1.8-3.8, respectively. F and reflectance properties showed different dependence on temperature and R, reflecting that although related, they do not have the same origin and significance. © 2007.
author Buera, María del Pilar
author_facet Buera, María del Pilar
author_sort Buera, María del Pilar
title The kinetics of colour and fluorescence development in concentrated milk systems
title_short The kinetics of colour and fluorescence development in concentrated milk systems
title_full The kinetics of colour and fluorescence development in concentrated milk systems
title_fullStr The kinetics of colour and fluorescence development in concentrated milk systems
title_full_unstemmed The kinetics of colour and fluorescence development in concentrated milk systems
title_sort kinetics of colour and fluorescence development in concentrated milk systems
publishDate 2007
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09586946_v17_n8_p907_Rozycki
http://hdl.handle.net/20.500.12110/paper_09586946_v17_n8_p907_Rozycki
work_keys_str_mv AT bueramariadelpilar thekineticsofcolourandfluorescencedevelopmentinconcentratedmilksystems
AT bueramariadelpilar kineticsofcolourandfluorescencedevelopmentinconcentratedmilksystems
_version_ 1768544693874851840

Ejemplares similares