Evaluation of front-face fluorescence for assessing thermal processing of milk
Evaluation of front-face fluorescence for assessing thermal processing of milk
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DOI：
10.1111/j.1365-2621.2006.tb08884.x
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发表时间：
2006-03
影响因子：
3.9
通讯作者：
G. P. Schamberger;T. Labuza
中科院分区：
文献类型：
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作者：
G. P. Schamberger;T. Labuza
使用正面荧光光谱法（FFFS）进行了评估，其监测的能力，在热加工过程中的牛奶中的美拉德布朗宁的发展。使用Microthermics热处理系统在70 °C至140 °C的条件范围内处理脱脂乳3至30秒。使用FFFS Hunter L*、a*、B*、羟甲基糠醛（HMF）、色氨酸和光密度分析牛奶。FFFS和HMF被认为是区分牛奶热处理的最敏感的方法。HMF和FFFS的活化能分别为126和190 kJ/ mol。这两种方法之间存在很强的相关性。作为一种快速的非制备性方法，FFFS对于评价牛奶热处理对美拉德反应第一阶段的影响是非常有用的。这项工作表明，FFFS没有样品制备有可能作为一个在线仪器用于监测和控制牛奶的热处理，它可以作为一个过程分析技术（PAT），因为正在做的制药行业与其他方法。
The use of front-face fluorescence spectroscopy (FFFS) was assessed for its ability to monitor the development of Maillard browning in milk during thermal processing. Skim milk was processed using a Microthermics thermal processing system for a range of conditions from 70 °C to 140 °C from 3 to 30 s. Milk was analyzed using FFFS Hunter L*, a*, b*, hydroxymethylfurfural (HMF), tryptophan, and optical density. FFFS and HMF were found to be the most sensitive methods for distinguishing the heat treatment of milk. Activation energies of 126 and 190 kJ/ mol were found for HMF and FFFS, respectively. A strong correlation was found between these 2 methods. As a fast nonpreparatory method, FFFS is quite useful for evaluating the effect on the 1st stages of the Maillard reaction caused by the heat processing of milk. This work indicates that FFFS with no sample preparation has the potential to be of use as an online instrument for monitoring and control of thermal processing of milk; it can be applied as a process analytical technology (PAT) as is being done in the pharmaceutical industry with other methods.