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測量應(yīng)用案例-20210806
閱讀：190 發(fā)布時間：2021-8-20文獻名：Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes
作者： Jerish Joyner Janahar1, Alice Marciniak1, V.M. Balasubramaniam1,2, Rafael Jimenez-Flores1, Edmund Ting3
1 Department of Food Science and Technology, The Ohio State University, Columbus 43210
2 Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus 43210
3 Pressure BioSciences Inc., South Easton, MA 02375
摘要：The effects of pressure, temperature, shear, and their interactions on selected quality attributes and stability of milk during ultra-shear technology (UST) were investigated. The UST experiments include pressure (400 MPa) treatment of the milk sample preconditioned at 2 different initial temperatures (25°C and 15°C) and subsequently depressurizing it via a shear valve at 2 flow rates (low: 0.15–0.36 g/s; high: 1.11–1.22 g/s). Raw milk, high-pressure processed (HPP; 400 MPa, ~40°C for 0 and 3 min) and thermal treated (72°C for 15 s) milk samples served as the controls. The effect of different process parameters on milk quality attributes were evaluated using particle size, zeta potential, viscosity, pH, creaming, lipase activity, and protein profile. The HPP treatment did not cause apparent particle size reduction but increased the sample viscosity up to 3.08 mPa·s compared with 2.68 mPa·s for raw milk. Moreover, it produced varied effects on creaming and lipase activity depending on hold time. Thermal treatment induced slight reduction in particle size and creaming as compared with raw milk. The UST treatment at 35°C reduced the effective diameter of sample particles from 3,511.76 nm (raw milk) to 291.45 nm. This treatment also showed minimum relative lipase activity (29.93%) and kept milk stable by preventing creaming. The differential effects of pressure, shear, temperature, and their interactions were evident, which would be useful information for equipment developers and food processors interested in developing improved food processes for dairy beverages.
關(guān)鍵詞：milk;pressure;shear;temperature;quality