Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

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dc.creatorYu ZHONG
dc.creatorYuwei WU
dc.creatorYuanrong ZHENG
dc.creatorHe ZHU
dc.creatorZhenmin LIU
dc.creatorShunshan JIAO
dc.date2017
dc.date.accessioned2026-07-07T04:18:31Z
dc.descriptionRadio frequency heating ( RFH ) provides higher efficiency and more uniform heating zone compared with conventional method. The aim of present work is to evaluate the effect of RFH (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, flow characteristic and rehydration property of infant milk powder. The results indicate that the concentration of protein dityrosine was slightly enhanced, more free fat appeared on powder surfaces (> 50% increase), and porosity in powder matrix as tested by SEM was increased after RFH treatment. For powder flowability, raw sample had low cohesiveness (specific energy = 4.39 mJ/g), and RFH provided better flowability and decreased compressibility. Moreover, RFH had some negative impacts on wettability and solubility of powder particles with contact angle increase at least 5% and solubility decrease of 2%~4%, indicating worse rehydration abilities. Guggenheim-Anderson-de Boer ( GAB ) model was applied to fit moisture vapor sorption isotherms, and longer RFH duration leading to higher c values (about 63% increase at 10 min). In addition, the RFH initiated browning reaction as CIE a * values increased from -1.8 to -1.3.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395953544005
dc.identifier.urihttp://hdl.handle.net/123456789/457306
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.37
dc.subjectAgrociencias
dc.titleAssessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos