Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems

The kinetics of color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three design variables: pH (6, 7 and 8), temperature (105, 122.5 and 140 °C) and WMP/S ratio (R = 0.3, 0.68 and 1.06) being particularly investigated...

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Autores principales: Rozycki, S.D., Buera, M.P., Piagentini, A.M., Costa, S.C., Pauletti, M.S.
Formato: JOUR
Materias:
Color
Concentrated milk
Fluorescence
Kinetics
Color parameter
Design variables
Extreme value
Fluorescence kinetics
Kubelka-Munk
Macroscopic appearance
Molecular aspects
Optical densities
pH value
Protein concentrations
Reaction time
Temperature dependence
Whole milk powder
Activation energy
Rate constants
Sugar (sucrose)
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v101_n1_p59_Rozycki
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_02608774_v101_n1_p59_Rozycki2023-10-03T15:11:52Z Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems Rozycki, S.D. Buera, M.P. Piagentini, A.M. Costa, S.C. Pauletti, M.S. Color Concentrated milk Fluorescence Kinetics Color parameter Concentrated milk Design variables Extreme value Fluorescence kinetics Kubelka-Munk Macroscopic appearance Molecular aspects Optical densities pH value Protein concentrations Reaction time Temperature dependence Whole milk powder Activation energy Color Rate constants Sugar (sucrose) Fluorescence The kinetics of color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three design variables: pH (6, 7 and 8), temperature (105, 122.5 and 140 °C) and WMP/S ratio (R = 0.3, 0.68 and 1.06) being particularly investigated. The Kubelka-Munk index (K/S), luminance or lightness (L), optical density (OD) and fluorescence (F), were measured at different reaction times. Reaction pseudo-order (n) varied between 0 and 1 and reaction rate constants for the development of fluorescence and the color parameters were found to be more dependent on temperature than on R at all measured pH values. Temperature dependence of CP was analyzed through the activation energy (Ea) values. The variables F and OD, which are related to the molecular aspects of the systems, showed the extreme values of Ea, while than K/S and 100/L, related to the macroscopic appearance or reflectance, showed intermediate Ea values and lower dependence with R and pH. When compared to the variables related to brown pigment development, fluorescence development showed a higher relative change, which shows its higher sensitivity as a reaction marker. The variables that most affected color and F development were temperature and protein concentration, respectively. © 2010 Elsevier Ltd. All rights reserved. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v101_n1_p59_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 Color
Concentrated milk
Fluorescence
Kinetics
Color parameter
Concentrated milk
Design variables
Extreme value
Fluorescence kinetics
Kubelka-Munk
Macroscopic appearance
Molecular aspects
Optical densities
pH value
Protein concentrations
Reaction time
Temperature dependence
Whole milk powder
Activation energy
Color
Rate constants
Sugar (sucrose)
Fluorescence
spellingShingle Color
Concentrated milk
Fluorescence
Kinetics
Color parameter
Concentrated milk
Design variables
Extreme value
Fluorescence kinetics
Kubelka-Munk
Macroscopic appearance
Molecular aspects
Optical densities
pH value
Protein concentrations
Reaction time
Temperature dependence
Whole milk powder
Activation energy
Color
Rate constants
Sugar (sucrose)
Fluorescence
Rozycki, S.D.
Buera, M.P.
Piagentini, A.M.
Costa, S.C.
Pauletti, M.S.
Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
topic_facet Color
Concentrated milk
Fluorescence
Kinetics
Color parameter
Concentrated milk
Design variables
Extreme value
Fluorescence kinetics
Kubelka-Munk
Macroscopic appearance
Molecular aspects
Optical densities
pH value
Protein concentrations
Reaction time
Temperature dependence
Whole milk powder
Activation energy
Color
Rate constants
Sugar (sucrose)
Fluorescence
description The kinetics of color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three design variables: pH (6, 7 and 8), temperature (105, 122.5 and 140 °C) and WMP/S ratio (R = 0.3, 0.68 and 1.06) being particularly investigated. The Kubelka-Munk index (K/S), luminance or lightness (L), optical density (OD) and fluorescence (F), were measured at different reaction times. Reaction pseudo-order (n) varied between 0 and 1 and reaction rate constants for the development of fluorescence and the color parameters were found to be more dependent on temperature than on R at all measured pH values. Temperature dependence of CP was analyzed through the activation energy (Ea) values. The variables F and OD, which are related to the molecular aspects of the systems, showed the extreme values of Ea, while than K/S and 100/L, related to the macroscopic appearance or reflectance, showed intermediate Ea values and lower dependence with R and pH. When compared to the variables related to brown pigment development, fluorescence development showed a higher relative change, which shows its higher sensitivity as a reaction marker. The variables that most affected color and F development were temperature and protein concentration, respectively. © 2010 Elsevier Ltd. All rights reserved.
format JOUR
author Rozycki, S.D.
Buera, M.P.
Piagentini, A.M.
Costa, S.C.
Pauletti, M.S.
author_facet Rozycki, S.D.
Buera, M.P.
Piagentini, A.M.
Costa, S.C.
Pauletti, M.S.
author_sort Rozycki, S.D.
title Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
title_short Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
title_full Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
title_fullStr Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
title_full_unstemmed Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
title_sort advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
url http://hdl.handle.net/20.500.12110/paper_02608774_v101_n1_p59_Rozycki
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AT piagentiniam advancesinthestudyofthekineticsofcolorandfluorescencedevelopmentinconcentratedmilksystems
AT costasc advancesinthestudyofthekineticsofcolorandfluorescencedevelopmentinconcentratedmilksystems
AT paulettims advancesinthestudyofthekineticsofcolorandfluorescencedevelopmentinconcentratedmilksystems
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