婴儿奶粉在射频处理中褐变动力学与主要B族维生素变化的研究

Browning kinetics and vitamin loss of infant formula milk during process of radio frequency dielectric heating

测定了射频处理的婴儿奶粉在80、85和90℃下褐变指数以及维生素C、B 1、B 2、B 6、烟酸、泛酸含量的变化。评价了5种模型与试验得到的婴儿奶粉在3个温度下的褐变指数比的拟合程度,以确定最佳拟合模型及其参数。结果表明,婴儿奶粉的褐变和维生素损失随处理温度的提高而增大。Logarithmic模型最适合描述婴儿奶粉褐变指数比的变化规律。奶粉在90℃射频处理30 min后,维生素C、B1、B2、B6、烟酰胺和泛酸的损失分别为34.50%、26.48%、23.16%、25.33%、15.61%和33.96%。

Browning index and losses of vitamins were determined to evaluate the effects of radio frequency dielectric heating(80,85 and 90℃)on the quality of infant formula milk.The results showed that the index increased with the raise of temperature and the losses of vitamins C,B 1,B 2,B 6,nicotinamide and pantothenic acid,when heated at 90℃for 30 min,were 34.50%,26.48%,23.16%,25.33%,15.61%and 33.96%,respectively.In addition,the logarithmic model gave the best prediction of the browning pattern among the five mathematical models tested.