Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride
The effect of heat treatment on reconstituted 10 wt% skim milks containing up to 20 mM added CaCl 2 at different pH values (pH 6.0–7.2), was investigated both in situ and after cooling of the heat treated milks. Measurements of pH in situ showed that pH decreased at high temperature, that the decrea...
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creator | McKinnon, I.R. Yap, S.E. Augustin, M.A. Hemar, Y. |
description | The effect of heat treatment on reconstituted 10 wt% skim milks containing up to 20
mM added CaCl
2 at different pH values (pH 6.0–7.2), was investigated both
in situ and after cooling of the heat treated milks. Measurements of pH
in situ showed that pH decreased at high temperature, that the decrease in pH increases with the increase in the initial pH and that the magnitude of the decrease in pH was greater for milks with added CaCl
2. Marked increases in the viscosity at 25
°C of heated milks indicated that milks without added CaCl
2 with initial pH ≤6.2 and milks with 10
mM added CaCl
2 with initial pH ≤6.4, heated at 90
°C were not heat stable. At a given heating temperature, it was possible to superimpose the measured viscosity of samples with or without added CaCl
2 on the same curve when these were plotted as a function of the pH at that temperature instead of the initial milk temperature. To further demonstrate this finding a DWS experimental set-up was built and
in situ measurements were performed on the milk samples heated at 75
°C for 10
min. The DWS measurements showed that
ηa, the product of the viscosity with particle size, can also be superimposed for all the measured samples, when plotted as a function of the pH at the heating temperatures. Both the viscosity and DWS data demonstrate the importance of the pH at the heating-temperatures in influencing heat-induced changes in milk. |
doi_str_mv | 10.1016/j.foodhyd.2008.08.009 |
format | Article |
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mM added CaCl
2 at different pH values (pH 6.0–7.2), was investigated both
in situ and after cooling of the heat treated milks. Measurements of pH
in situ showed that pH decreased at high temperature, that the decrease in pH increases with the increase in the initial pH and that the magnitude of the decrease in pH was greater for milks with added CaCl
2. Marked increases in the viscosity at 25
°C of heated milks indicated that milks without added CaCl
2 with initial pH ≤6.2 and milks with 10
mM added CaCl
2 with initial pH ≤6.4, heated at 90
°C were not heat stable. At a given heating temperature, it was possible to superimpose the measured viscosity of samples with or without added CaCl
2 on the same curve when these were plotted as a function of the pH at that temperature instead of the initial milk temperature. To further demonstrate this finding a DWS experimental set-up was built and
in situ measurements were performed on the milk samples heated at 75
°C for 10
min. The DWS measurements showed that
ηa, the product of the viscosity with particle size, can also be superimposed for all the measured samples, when plotted as a function of the pH at the heating temperatures. Both the viscosity and DWS data demonstrate the importance of the pH at the heating-temperatures in influencing heat-induced changes in milk.</description><identifier>ISSN: 0268-005X</identifier><identifier>EISSN: 1873-7137</identifier><identifier>DOI: 10.1016/j.foodhyd.2008.08.009</identifier><identifier>CODEN: FOHYES</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Calcium chloride ; Cooling effects ; dietary mineral supplements ; Diffusing-wave spectroscopy ; diffusion ; Food additives ; Food industries ; food processing quality ; Foods ; Fundamental and applied biological sciences. Psychology ; General aspects ; heat stability ; Heat treatment ; heated reconstituted skim milks ; In situ measurement ; Milk ; milk analysis ; milk composition ; milk quality ; Particle size ; reconstituted milk ; skim milk ; spectroscopy ; Viscosity</subject><ispartof>Food hydrocolloids, 2009-06, Vol.23 (4), p.1127-1133</ispartof><rights>2008 Elsevier Ltd</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c395t-fc85aebe7f6dcc65ffdec2bb301b6c6aa471ef902fea7b04d553513d650b5cbc3</citedby><cites>FETCH-LOGICAL-c395t-fc85aebe7f6dcc65ffdec2bb301b6c6aa471ef902fea7b04d553513d650b5cbc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodhyd.2008.08.009$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>309,310,314,780,784,789,790,3550,23930,23931,25140,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21310430$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>McKinnon, I.R.</creatorcontrib><creatorcontrib>Yap, S.E.</creatorcontrib><creatorcontrib>Augustin, M.A.</creatorcontrib><creatorcontrib>Hemar, Y.</creatorcontrib><title>Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride</title><title>Food hydrocolloids</title><description>The effect of heat treatment on reconstituted 10 wt% skim milks containing up to 20
mM added CaCl
2 at different pH values (pH 6.0–7.2), was investigated both
in situ and after cooling of the heat treated milks. Measurements of pH
in situ showed that pH decreased at high temperature, that the decrease in pH increases with the increase in the initial pH and that the magnitude of the decrease in pH was greater for milks with added CaCl
2. Marked increases in the viscosity at 25
°C of heated milks indicated that milks without added CaCl
2 with initial pH ≤6.2 and milks with 10
mM added CaCl
2 with initial pH ≤6.4, heated at 90
°C were not heat stable. At a given heating temperature, it was possible to superimpose the measured viscosity of samples with or without added CaCl
2 on the same curve when these were plotted as a function of the pH at that temperature instead of the initial milk temperature. To further demonstrate this finding a DWS experimental set-up was built and
in situ measurements were performed on the milk samples heated at 75
°C for 10
min. The DWS measurements showed that
ηa, the product of the viscosity with particle size, can also be superimposed for all the measured samples, when plotted as a function of the pH at the heating temperatures. Both the viscosity and DWS data demonstrate the importance of the pH at the heating-temperatures in influencing heat-induced changes in milk.</description><subject>Biological and medical sciences</subject><subject>Calcium chloride</subject><subject>Cooling effects</subject><subject>dietary mineral supplements</subject><subject>Diffusing-wave spectroscopy</subject><subject>diffusion</subject><subject>Food additives</subject><subject>Food industries</subject><subject>food processing quality</subject><subject>Foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>heat stability</subject><subject>Heat treatment</subject><subject>heated reconstituted skim milks</subject><subject>In situ measurement</subject><subject>Milk</subject><subject>milk analysis</subject><subject>milk composition</subject><subject>milk quality</subject><subject>Particle size</subject><subject>reconstituted milk</subject><subject>skim milk</subject><subject>spectroscopy</subject><subject>Viscosity</subject><issn>0268-005X</issn><issn>1873-7137</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkE2L2zAQhk1poeluf0KpL6UnpyPJsuJTKbv9goU9dBf2JuTRKFHWtlLJTsm_r0xCr4WBYaRnPt63KN4xWDNgzaf92oVgdye75gCb9RLQvihWbKNEpZhQL4sV8GZTAcin18WblPYATAFjq2J3652bkx-31R9zpDIdCKcYEobDqfTjkdLkt2byYSyDK3dkJrJlJAxj_pjmpUrPfigH3z-nMj9Pxo95WommRz8PJe76EL2l6-KVM32it5d8VTx--_pw86O6u__-8-bLXYWilVPlcCMNdaRcYxEb6Zwl5F0ngHUNNsbUipFrgTsyqoPaSikkE7aR0EnsUFwVH89zDzH8nvP5evAJqe_NSGFOumV1IzhwlUl5JjHrTZGcPkQ_mHjSDPRirN7ri7F6MVYvAW3u-3DZYFJW6aIZ0ad_zZwJBrWAzL0_c84EbbYxM4-_OLAsRSpZS56Jz2eCsiFHT1En9DQiWZ8tnrQN_j-3_AXUQZ7E</recordid><startdate>20090601</startdate><enddate>20090601</enddate><creator>McKinnon, I.R.</creator><creator>Yap, S.E.</creator><creator>Augustin, M.A.</creator><creator>Hemar, Y.</creator><general>Elsevier Ltd</general><general>[New York, NY]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20090601</creationdate><title>Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride</title><author>McKinnon, I.R. ; Yap, S.E. ; Augustin, M.A. ; Hemar, Y.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c395t-fc85aebe7f6dcc65ffdec2bb301b6c6aa471ef902fea7b04d553513d650b5cbc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Biological and medical sciences</topic><topic>Calcium chloride</topic><topic>Cooling effects</topic><topic>dietary mineral supplements</topic><topic>Diffusing-wave spectroscopy</topic><topic>diffusion</topic><topic>Food additives</topic><topic>Food industries</topic><topic>food processing quality</topic><topic>Foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>heat stability</topic><topic>Heat treatment</topic><topic>heated reconstituted skim milks</topic><topic>In situ measurement</topic><topic>Milk</topic><topic>milk analysis</topic><topic>milk composition</topic><topic>milk quality</topic><topic>Particle size</topic><topic>reconstituted milk</topic><topic>skim milk</topic><topic>spectroscopy</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>McKinnon, I.R.</creatorcontrib><creatorcontrib>Yap, S.E.</creatorcontrib><creatorcontrib>Augustin, M.A.</creatorcontrib><creatorcontrib>Hemar, Y.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Food hydrocolloids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>McKinnon, I.R.</au><au>Yap, S.E.</au><au>Augustin, M.A.</au><au>Hemar, Y.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride</atitle><jtitle>Food hydrocolloids</jtitle><date>2009-06-01</date><risdate>2009</risdate><volume>23</volume><issue>4</issue><spage>1127</spage><epage>1133</epage><pages>1127-1133</pages><issn>0268-005X</issn><eissn>1873-7137</eissn><coden>FOHYES</coden><abstract>The effect of heat treatment on reconstituted 10 wt% skim milks containing up to 20
mM added CaCl
2 at different pH values (pH 6.0–7.2), was investigated both
in situ and after cooling of the heat treated milks. Measurements of pH
in situ showed that pH decreased at high temperature, that the decrease in pH increases with the increase in the initial pH and that the magnitude of the decrease in pH was greater for milks with added CaCl
2. Marked increases in the viscosity at 25
°C of heated milks indicated that milks without added CaCl
2 with initial pH ≤6.2 and milks with 10
mM added CaCl
2 with initial pH ≤6.4, heated at 90
°C were not heat stable. At a given heating temperature, it was possible to superimpose the measured viscosity of samples with or without added CaCl
2 on the same curve when these were plotted as a function of the pH at that temperature instead of the initial milk temperature. To further demonstrate this finding a DWS experimental set-up was built and
in situ measurements were performed on the milk samples heated at 75
°C for 10
min. The DWS measurements showed that
ηa, the product of the viscosity with particle size, can also be superimposed for all the measured samples, when plotted as a function of the pH at the heating temperatures. Both the viscosity and DWS data demonstrate the importance of the pH at the heating-temperatures in influencing heat-induced changes in milk.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodhyd.2008.08.009</doi><tpages>7</tpages></addata></record> |
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subjects | Biological and medical sciences Calcium chloride Cooling effects dietary mineral supplements Diffusing-wave spectroscopy diffusion Food additives Food industries food processing quality Foods Fundamental and applied biological sciences. Psychology General aspects heat stability Heat treatment heated reconstituted skim milks In situ measurement Milk milk analysis milk composition milk quality Particle size reconstituted milk skim milk spectroscopy Viscosity |
title | Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride |
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