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NON‐ENZYMATIC BROWNING OF HYGROSCOPIC WHEY POWDERS IN OPEN VERSUS SEALED POUCHES
Author(s) -
KIM MU NAM,
SALTMARCH M.,
LABUZA THEODORE P.
Publication year - 1981
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1981.tb00619.x
Subject(s) - browning , chemistry , crystallization , moisture , shelf life , water activity , food science , amorphous solid , lactose , sorption , water content , food preservation , chemical engineering , chromatography , organic chemistry , adsorption , geotechnical engineering , engineering
ABSTRACT The moisture sorption behavior and non‐enzymatic browning of hygroscopic whey powders stored in open and sealed conditions were examined. The water released from crystallization of the amorphous lactose in the whey powders was entrapped within sealed pouches, resulting in an increased local moisture content as well as a w for products initially humidified in the 0.33 to 0.44 range before packaging. Thus, the rate of non‐enzymatic browning reaction during storage at 35° was greatly increased in the sealed samples compared to samples stored open to the environment. In fact, at 0.33 a w a maximum was observed for the sealed storage samples, while a minimum was shown in the open stored samples. Because of this, precautions should be taken in using the results of storage studies of open systems to predict kinetics of deteriorative reactions during shelf‐life tests of sealed food systems, especially if amorphous to crystalline change can occur.