Application of response surface methodology to optimize heating conditions of raw milk subjected to superheated steam treatments in relevance to antioxidant and lipid oxidation

العناوين الأخرى

تطبيق منهجية السطوح المستجيبة (RSM)‎ لتحسين شروط التعقيم للحليب الخام الخاضع للمعالجة البخارية لمعايير أكسدة الدهن و مضادات الأكسدة

المؤلف

Mahdi, Ghazwan

المصدر

مجلة تكريت للعلوم الزراعية

الناشر

جامعة تكريت كلية الزراعة

تاريخ النشر

2018-12-31

دولة النشر

العراق

عدد الصفحات

12

التخصصات الرئيسية

التغذية والحميات

الموضوعات

• المنهجية
• البخار
• مضادات الأكسدة
• التعقيم
• الحليب الخام
• أسطح الاستجابة(إحصائيات)

الملخص الإنجليزي

Milk and dairy products play main roles in human nutrition, which make it occupies first place in the nutrition in many countries.

The most important ingredients in milk are fat and proteins, that could be affected by several factors such as feeding, cow age and heat processing.

Milk used as an essential element in the preparation of various foods, such as pastries, pies, chocolate and cakes, due to improves food characteristics, such as texture, colour, and flavour.

In this study, the superheated steam (SHS) mode was used to heat raw cow's milk in different temperatures and holding times (130- 150 °C for 30-60 second).

Response surface methodology was also used to optimize the best condition of the SHS of the raw milk based on the lipid oxidation, antioxidant activity and total bacteria count using the numerical optimization and superimposed contour plots.

The result suggested that 130 °C for 10 second to be the optimal heating conditions of SHS to processing the raw cow milk.

Finally, the use of SHS heat treatment led to get the best results compared to the conventional methods on the phytochemicals, lipid oxidation, microbiological and antioxidant activity.

SHS heat treatment can be used as a novel method to heat and sterilize milk to improve the quality of the product.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-922173

• APA
• MLA
• AMA