Kinetics of nonenzymatic browning in dried skim milk
1990
Franzen, K. | Singh, R.K. | Okos, M.R.
The kinetics of nonenzymatic browning (NEB) of skim milk samples containing 3-5 to 50% moisture was measured in the temperature range of 35 degrees-130 degrees C. The kinetic data were used to develop a model for describing the rate of NEB in skim milk as a function of temperature and moisture content. It was found that the browning rate was zero order after an initial lag period and that the temperature dependency of NEB satisfied the Arrhenius relationship. The NEB rate increased as temperature increased, as exposure time to heat treatments increased, and as moisture content increased to a certain browning-critical moisture (7% dry wt).
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