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首页> 外文期刊>Journal of dairy research >Kinetics of hydroxymethylfurfural, lactulose and furosine formation in milk with different fat content
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Kinetics of hydroxymethylfurfural, lactulose and furosine formation in milk with different fat content

机译：不同脂肪含量的牛奶中羟甲基糠醛，乳果糖和呋喃肌酸形成的动力学

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摘要

In the context of the general applicability of hydroxymethylfurfural (HMF), lactulose and furosine as time-temperature integrators (TTIs) for thermal processing of milk, the influence of milk fat content was studied. Formation kinetics were analysed for milk with fat content of 4.0+- <0.1 %. In previous experiments, it was observed that, under isothermal and non-isothermal heating conditions, formation of the three chemical compounds could be described by pseudo-zero order kinetics. Since the kinetic model was known, the experimental design could be simplified. Data were analysed by a non-linear regression procedure and results were evaluated by construction of joint confidence regions and temperature time tolerance (TTT-) diagrams. Formation kinetics of HMF and lactulose was not affected by milk fat content. Regarding furosine, significant differences were observed between kinetic parameters in whole, semi-skimmed and skimmed milk. The observed differences however were negligible in the context of process impact evaluation.
机译：在羟甲基糠醛（HMF），乳果糖和呋喃肌碱作为牛奶加工中的时间-温度积分剂（TTI）的普遍适用性的背景下，研究了牛奶脂肪含量的影响。分析脂肪含量为4.0 +-<0.1％的牛奶的形成动力学。在先前的实验中，观察到在等温和非等温加热条件下，三种化合物的形成可以用拟零级动力学描述。由于动力学模型是已知的，因此可以简化实验设计。通过非线性回归程序分析数据，并通过构造联合置信区域和温度时间容限（TTT-）图评估结果。 HMF和乳果糖的形成动力学不受乳脂含量的影响。关于速尿，观察到全脂，半脱脂和脱脂牛奶的动力学参数之间存在显着差异。但是，在过程影响评估中，观察到的差异可以忽略不计。

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