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A kinetic study on 5-hydroxymethylfurfural formation in Spanish UHT milk stored at different temperatures.

Author(s) : MORALES F. J., ROMERO C., JIMENEZ PEREZ S.

Type of article: Article

Summary

5-hydroxymethylfurfural (HMF) formed at different storage temperatures (below 50 deg C) in commercial ultra high temperature (UHT) milk was measured. HMF level was found to be related to temperature and time of storage and increased at higher temperature, althought small losses were detected at 6 deg C. Two stages of HMF formation could be differentiated. Zero order kinetics were obtained for both stages, along with higher activation energy values for UHT-indirect samples.

Details

  • Original title: A kinetic study on 5-hydroxymethylfurfural formation in Spanish UHT milk stored at different temperatures.
  • Record ID : 1998-1115
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 34 - n. 1
  • Publication date: 1997/01
  • Document available for consultation in the library of the IIR headquarters only.

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