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Sensitivity analysis of a small‐volume objective heat stability evaluation test for recombined concentrated milk
Author(s) -
Kasinos Marios,
Karbakhsh Rafat R.,
Van der Meeren Paul
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12184
Subject(s) - heat stability , emulsion , volume (thermodynamics) , viscosity , heat stress , particle size , chromatography , stability (learning theory) , chemistry , materials science , thermodynamics , composite material , zoology , biochemistry , physics , machine learning , biology , computer science
To quantify the stability towards heat coagulation, an objective test method was developed. The combined use of emulsion preparation by microfluidisation and heat stress by immersion of capped samples in an oil bath enabled small‐volume heat stability evaluation of milk formulations. From experimental data, it became obvious that a heating period of about 9 min was necessary for the samples to acquire the requested temperature (i.e. 121 °C). Similarly, both viscosity and particle size analyses showed an increased aggregation tendency when samples were heated for longer than 10 min, whereby their positioning and the cooling medium seemed to have an insignificant effect.