Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems

Autores
Rozycki, Sergio Darío; Buera, Maria del Pilar; Piagentini, Andrea; Costa, Silvia Claudia
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The kinetics of color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three design variables: pH (6, 7 and 8), temperature (105, 122.5 and 140 °C) and WMP/S ratio (R = 0.3, 0.68 and 1.06) being particularly investigated. The Kubelka-Munk index (K/S), luminance or lightness (L), optical density (OD) and fluorescence (F), were measured at different reaction times. Reaction pseudo-order (n) varied between 0 and 1 and reaction rate constants for the development of fluorescence and the color parameters were found to be more dependent on temperature than on R at all measured pH values. Temperature dependence of CP was analyzed through the activation energy (Ea) values. The variables F and OD, which are related to the molecular aspects of the systems, showed the extreme values of Ea, while than K/S and 100/L, related to the macroscopic appearance or reflectance, showed intermediate Ea values and lower dependence with R and pH. When compared to the variables related to brown pigment development, fluorescence development showed a higher relative change, which shows its higher sensitivity as a reaction marker. The variables that most affected color and F development were temperature and protein concentration, respectively.
Fil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Costa, Silvia Claudia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
Color
Concentrated Milk
Fluorescence
Kinetics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/68199
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Advances in the study of the kinetics of color and fluorescence development in concentrated milk systemsRozycki, Sergio DaríoBuera, Maria del PilarPiagentini, AndreaCosta, Silvia ClaudiaColorConcentrated MilkFluorescenceKineticshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The kinetics of color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three design variables: pH (6, 7 and 8), temperature (105, 122.5 and 140 °C) and WMP/S ratio (R = 0.3, 0.68 and 1.06) being particularly investigated. The Kubelka-Munk index (K/S), luminance or lightness (L), optical density (OD) and fluorescence (F), were measured at different reaction times. Reaction pseudo-order (n) varied between 0 and 1 and reaction rate constants for the development of fluorescence and the color parameters were found to be more dependent on temperature than on R at all measured pH values. Temperature dependence of CP was analyzed through the activation energy (Ea) values. The variables F and OD, which are related to the molecular aspects of the systems, showed the extreme values of Ea, while than K/S and 100/L, related to the macroscopic appearance or reflectance, showed intermediate Ea values and lower dependence with R and pH. When compared to the variables related to brown pigment development, fluorescence development showed a higher relative change, which shows its higher sensitivity as a reaction marker. The variables that most affected color and F development were temperature and protein concentration, respectively.Fil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Costa, Silvia Claudia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier2010-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/68199Rozycki, Sergio Darío; Buera, Maria del Pilar; Piagentini, Andrea; Costa, Silvia Claudia; Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems; Elsevier; Journal of Food Engineering; 101; 1; 11-2010; 59-660260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.06.009info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877410002992info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:39:11Zoai:ri.conicet.gov.ar:11336/68199instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:39:11.76CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
title Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
spellingShingle Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
Rozycki, Sergio Darío
Color
Concentrated Milk
Fluorescence
Kinetics
title_short Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
title_full Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
title_fullStr Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
title_full_unstemmed Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
title_sort Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems
dc.creator.none.fl_str_mv Rozycki, Sergio Darío
Buera, Maria del Pilar
Piagentini, Andrea
Costa, Silvia Claudia
author Rozycki, Sergio Darío
author_facet Rozycki, Sergio Darío
Buera, Maria del Pilar
Piagentini, Andrea
Costa, Silvia Claudia
author_role author
author2 Buera, Maria del Pilar
Piagentini, Andrea
Costa, Silvia Claudia
author2_role author
author
author
dc.subject.none.fl_str_mv Color
Concentrated Milk
Fluorescence
Kinetics
topic Color
Concentrated Milk
Fluorescence
Kinetics
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The kinetics of color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three design variables: pH (6, 7 and 8), temperature (105, 122.5 and 140 °C) and WMP/S ratio (R = 0.3, 0.68 and 1.06) being particularly investigated. The Kubelka-Munk index (K/S), luminance or lightness (L), optical density (OD) and fluorescence (F), were measured at different reaction times. Reaction pseudo-order (n) varied between 0 and 1 and reaction rate constants for the development of fluorescence and the color parameters were found to be more dependent on temperature than on R at all measured pH values. Temperature dependence of CP was analyzed through the activation energy (Ea) values. The variables F and OD, which are related to the molecular aspects of the systems, showed the extreme values of Ea, while than K/S and 100/L, related to the macroscopic appearance or reflectance, showed intermediate Ea values and lower dependence with R and pH. When compared to the variables related to brown pigment development, fluorescence development showed a higher relative change, which shows its higher sensitivity as a reaction marker. The variables that most affected color and F development were temperature and protein concentration, respectively.
Fil: Rozycki, Sergio Darío. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Costa, Silvia Claudia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The kinetics of color and fluorescence development in systems containing whole milk powder (WMP), sucrose (S) and water were studied; the influence of three design variables: pH (6, 7 and 8), temperature (105, 122.5 and 140 °C) and WMP/S ratio (R = 0.3, 0.68 and 1.06) being particularly investigated. The Kubelka-Munk index (K/S), luminance or lightness (L), optical density (OD) and fluorescence (F), were measured at different reaction times. Reaction pseudo-order (n) varied between 0 and 1 and reaction rate constants for the development of fluorescence and the color parameters were found to be more dependent on temperature than on R at all measured pH values. Temperature dependence of CP was analyzed through the activation energy (Ea) values. The variables F and OD, which are related to the molecular aspects of the systems, showed the extreme values of Ea, while than K/S and 100/L, related to the macroscopic appearance or reflectance, showed intermediate Ea values and lower dependence with R and pH. When compared to the variables related to brown pigment development, fluorescence development showed a higher relative change, which shows its higher sensitivity as a reaction marker. The variables that most affected color and F development were temperature and protein concentration, respectively.
publishDate 2010
dc.date.none.fl_str_mv 2010-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/68199
Rozycki, Sergio Darío; Buera, Maria del Pilar; Piagentini, Andrea; Costa, Silvia Claudia; Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems; Elsevier; Journal of Food Engineering; 101; 1; 11-2010; 59-66
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/68199
identifier_str_mv Rozycki, Sergio Darío; Buera, Maria del Pilar; Piagentini, Andrea; Costa, Silvia Claudia; Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems; Elsevier; Journal of Food Engineering; 101; 1; 11-2010; 59-66
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.06.009
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877410002992
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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