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...
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todo:paper_09586946_v17_n8_p907_Rozycki2023-10-03T15:52:40Z The kinetics of colour and fluorescence development in concentrated milk systems Rozycki, S.D. Pauletti, M.S. Costa, S.C. Piagentini, A.M. Buera, M.P. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 Rozycki, S.D. Pauletti, M.S. Costa, S.C. Piagentini, A.M. Buera, M.P. 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. |
| format |
JOUR |
| author |
Rozycki, S.D. Pauletti, M.S. Costa, S.C. Piagentini, A.M. Buera, M.P. |
| author_facet |
Rozycki, S.D. Pauletti, M.S. Costa, S.C. Piagentini, A.M. Buera, M.P. |
| author_sort |
Rozycki, S.D. |
| 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_09586946_v17_n8_p907_Rozycki |
| work_keys_str_mv |
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| _version_ |
1782024265186410496 |