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A Method for Predicting Gelation of Aseptically Packaged Steam Injected UHT Milk
Author(s) -
SWARTZEL K. R.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09242.x
Subject(s) - viscometer , viscosity , shear rate , chemistry , steam pressure , food science , shear viscosity , chromatography , materials science , analytical chemistry (journal) , thermodynamics , composite material , boiler (water heating) , physics
ABSTRACT The gelation of sterile UHT steam injected dairy products was investigated by determining the time of gelation onset and the gelation rate. Fat percentages of the products were 0.5, 3.25, and 10.5. Each product was processed at 411°K for 20.3 sec, 416°K for 6.9 and 20.3 sec and 422°K for 3.4, 6.9, and 20.3 sec. Products were stored at 277 and 297°K. Viscosity measurements were taken with four commercial viscometer assemblies and viscosity data compiled at a shear rate of 1 sec ‐1 . Velocity rate constants (k) were determined using regression analysis. Prediction equations were formulated for the time of gelation onset and the rate of gelation depending on the severity of the thermal treatment, percent fat and storage temperature.