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SHELF‐LIFE MODELING OF SWEETENED CONDENSED MILK BASED ON KINETICS OF MAILLARD BROWNING
Author(s) -
PATEL A. A.,
GANDHI H.,
SINGH SUDHIR,
PATIL G. R.
Publication year - 1996
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.1745-4549.1996.tb00758.x
Subject(s) - absorbance , browning , chemistry , kinetics , maillard reaction , furfural , food science , arrhenius equation , zero order , shelf life , analytical chemistry (journal) , activation energy , chromatography , first order , organic chemistry , catalysis , mathematics , physics , quantum mechanics
Nonenzymatic browning and related changes were monitored in commercial sweetened condensed milk stored at 7, 15, 30, 45 and 55C. Darkening of the color measured in terms of absorbance (100 ‐ reflectance percent) followed zero‐order kinetics, the apparent activation energy (E a ) being 45.2 kJ/mol at 7–30C and 139.9 kJ/mol at > 30–55C. Hydroxy‐methyl‐furfural (HMF) showed a first‐order increase, the associated E a values being smaller than those for absorbance. The pH exhibited a linear decline after a small initial rise at 30C and below. As browning progressed, the coffee whitening ability of the product decreased along zero‐order kinetics. The Q 10 values for these variables ranged from 1.21 to 1.84 for temperatures up to 30C and were nearly 2–3 times higher above 30C. The sensory color score was negatively correlated with absorbance. The linear regression of color score on absorbance and the temperature dependence of the latter as expressed by Arrhenius relationship were combined into a mathematical model which could be useful in predicting the product's shelf‐life.