Food and Fermentation Industries >

2014 , Vol. 40 >Issue 02: 79 - 82

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.034

Food and Fermentation Industries

Formation kinetics study of bound hydroxymethylfurfural in liquid milk within the shelf-life storage time

  • CAO Wan-xiu ,
  • QIU Kai ,
  • ZHONG Qi-ding ,
  • XIONG Zheng-he ,
  • LV Xiao-ling
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Online published: 2014-02-25

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Abstract

The Maillard reaction of liquid milk has significant consequences for the product quality during the shelf-life storage. A detailed kinetic study of hydroxymethylfurfural( B-HMF) was performed by liquid milk which was stored at 4℃,25℃ and 37℃ up to 5 months. Pure milk( Gabriel package and Tetra Pak two kinds) and lowlactose milk were used in the study. The results showed that the rate of combined HMF formation followed zero order kinetic overall. The kinetic model B-HMF's formation predition was established.

Key words： liquid milk; HMF; temperature; time

Cite this article

CAO Wan-xiu , QIU Kai , ZHONG Qi-ding , XIONG Zheng-he , LV Xiao-ling . Formation kinetics study of bound hydroxymethylfurfural in liquid milk within the shelf-life storage time[J]. Food and Fermentation Industries, 2014 , 40(02) : 79 -82 . DOI: 10.13995/j.cnki.11-1802/ts.2014.02.034

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