Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

Radio frequency heating ( RFH ) provides higher efficiency and more uniform heating zone compared with conventional method. The aim of present work is to evaluate the effect of RFH (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, fl...

Full description

Saved in:
Bibliographic Details
Published in:Ciência e Tecnologia de Alimentos
Main Authors: Yu ZHONG, Yuwei WU, Yuanrong ZHENG, He ZHU, Zhenmin LIU, Shunshan JIAO
Format: Artigo
Language:Inglês
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Subjects:
Agrociencias
microstructure
infant milk powder
powder flowability
powder rehydration
Radio frequency heating
Online Access:https://www.redalyc.org/articulo.oa?id=395953544005
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items