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首页> 外文期刊>Innovative Food Science & Emerging Technologies >A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages
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A comparison of pilot-scale supersonic direct steam injection to conventional steam infusion and tubular heating systems for the heat treatment of protein-enriched skim milk-based beverages

机译：试验尺度超声蒸汽注射对常规蒸汽输注和管状加热系统的比较蛋白质富含蛋白质脱脂牛奶饮料的热处理

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Direct supersonic steam injection, direct steam infusion, and indirect tubular heating were each applied to protein-enriched skim milk-based beverages with 4, 6 and 8% (w/w) total protein, and the effect of final heat temperature on the physical properties of these beverages was investigated. Supersonic steam injection resulted in significantly lower levels of denaturation of beta-lactoglobulin (34.5%), compared to both infusion (76.3%) and tubular (97.1%) heating technologies. Viscosity, particle size and accelerated physical stability of formulations did not differ significantly between the heating technologies, while noticeable colour differences due to heat treatment (mainly attributed to increasing b* value) were observed, particularly for tubular heating. Overall, the extent of protein denaturation in high-protein dairy products was significantly influenced by the particular heating technology applied. The application of supersonic steam injection technology, with rapid heating and high shear characteristics, may enable differenciated product characteristics for ready-to-drink ambient-delivery high-protein dairy beverages
机译：直接超音速蒸汽注射，直接蒸汽输注和间接管式加热各自应用于蛋白质富含蛋白质的脱脂乳饮料，其中4,6和8％（w / w）总蛋白质，最终热温度对物理的影响研究了这些饮料的性质。与输注（76.3％）和管状（97.1％）加热技术相比，超音速蒸汽注射导致β-乳酰叶蛋白的变性显着降低（34.5％）。在加热技术之间的粘度，粒度和加速物理稳定性在加热技术之间没有显着差异，而观察到由于热处理引起的显着的颜色差异（主要归因于增加B *值），特别是对于管状加热。总体而言，高蛋白质乳制品中的蛋白质变性程度显着受应用的特殊加热技术的影响。超音速蒸汽注入技术的应用，具有快速加热和高剪切特性，可实现饮用环境递送高蛋白乳制品饮料的差异差异化的产品特性

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