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Article Dans Une Revue Journal of Food Engineering Année : 2016

Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula

Résumé

A continuous pilot plant for liquid sterilization was used to compare ohmic heating and steam injection on liquid infant formula under the same conditions of pre-heating and holding. Samples were collected at different holding times and temperatures and analyzed for reactions of thermal degradation. Two substrates were measured: soluble proteins and vitamin C and different intermediate or advanced products of Maillard reaction were monitored: furosine, carboxymethyllysine (CML), FAST index (Fluorescence of Advanced Maillard products and Soluble Tryptophan) and color (ΔL*, Δa* and Δb*). Pseudo-zero order kinetics was established for the Maillard products or global markers and Arrhenius parameters could be calculated. Equivalent markers contents were obtained after ohmic heating and steam injection showing equivalent quality of the infant formula for both sterilization technologies.
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Dates et versions

hal-01561034 , version 1 (11-03-2022)

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Stéphanie Roux, Mathilde Courel, Inès Birlouez-Aragon, Francesco Municino, Mario Massa, et al.. Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula. Journal of Food Engineering, 2016, 179, pp.36-43. ⟨10.1016/j.jfoodeng.2016.02.001⟩. ⟨hal-01561034⟩
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