Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient

Roberto P.S. Pires; Leandro P. Cappato; Jonas T. Guimarães; Ramon S. Rocha; Ramon Silva; Celso F. Balthazar; Mônica Q. Freitas; Paulo Henrique F. Silva; Roberto P.C. Neto; Maria Inês B. Tavares; Daniel Granato; Renata S.L. Raices; Márcia Cristina Silva; Adriano G. Cruz

doi:10.1016/j.jfoodeng.2020.109989

Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient

Roberto P.S. Pires, Leandro P. Cappato, Jonas T. Guimarães, Ramon S. Rocha, Ramon Silva, Celso F. Balthazar, Mônica Q. Freitas, Paulo Henrique F. Silva, Roberto P.C. Neto, Maria Inês B. Tavares, Daniel Granato, Renata S.L. Raices, Márcia Cristina Silva, Adriano G. Cruz

Research output: Contribution to journal › Article › peer-review

Abstract

The effect of ohmic heating voltage gradient (OH, 8, 12, 16, 20, and 24 V cm⁻¹, 72–75 °C/15 s) on the physicochemical characteristics (partial and total hydroxymethylfurfural (HMF) levels, whey protein nitrogen index (WPNI), color parameters, and water mobility), and on the volatile profile of infant milk formulas (IF) was investigated. The OH-treated samples presented the lower formation of free and total HMF, higher whiteness index, and lower viscosity, indicating good preservation of the nutritional value. Additionally, isoamylol, heptan-2-one, octan-3-one, nonan-2-one, butanoic acid, and isovaleric acid were detected in OH-treated samples, which contributed to their aroma. Overall, OH showed to be a promising technology to be used for processing of infant formula.

Original language	English
Article number	109989
Journal	Journal of Food Engineering
Volume	280
DOIs	https://doi.org/10.1016/j.jfoodeng.2020.109989
Publication status	Published - Sep 2020
Externally published	Yes

Keywords

Infant formula
Maillard reaction
Ohmic heating
Voltage gradient

Access to Document

10.1016/j.jfoodeng.2020.109989

Cite this

Pires, R. P. S., Cappato, L. P., Guimarães, J. T., Rocha, R. S., Silva, R., Balthazar, C. F., Freitas, M. Q., Silva, P. H. F., Neto, R. P. C., Tavares, M. I. B., Granato, D., Raices, R. S. L., Silva, M. C., & Cruz, A. G. (2020). Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient. Journal of Food Engineering, 280, Article 109989. https://doi.org/10.1016/j.jfoodeng.2020.109989

@article{515df03d8bf64991b9f3c3c932c2b325,

title = "Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient",

abstract = "The effect of ohmic heating voltage gradient (OH, 8, 12, 16, 20, and 24 V cm−1, 72–75 °C/15 s) on the physicochemical characteristics (partial and total hydroxymethylfurfural (HMF) levels, whey protein nitrogen index (WPNI), color parameters, and water mobility), and on the volatile profile of infant milk formulas (IF) was investigated. The OH-treated samples presented the lower formation of free and total HMF, higher whiteness index, and lower viscosity, indicating good preservation of the nutritional value. Additionally, isoamylol, heptan-2-one, octan-3-one, nonan-2-one, butanoic acid, and isovaleric acid were detected in OH-treated samples, which contributed to their aroma. Overall, OH showed to be a promising technology to be used for processing of infant formula.",

keywords = "Infant formula, Maillard reaction, Ohmic heating, Voltage gradient",

author = "Pires, {Roberto P.S.} and Cappato, {Leandro P.} and Guimar{\~a}es, {Jonas T.} and Rocha, {Ramon S.} and Ramon Silva and Balthazar, {Celso F.} and Freitas, {M{\^o}nica Q.} and Silva, {Paulo Henrique F.} and Neto, {Roberto P.C.} and Tavares, {Maria In{\^e}s B.} and Daniel Granato and Raices, {Renata S.L.} and Silva, {M{\'a}rcia Cristina} and Cruz, {Adriano G.}",

note = "Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2020",

month = sep,

doi = "10.1016/j.jfoodeng.2020.109989",

language = "English",

volume = "280",

journal = "Journal of Food Engineering",

issn = "0260-8774",

}

Pires, RPS, Cappato, LP, Guimarães, JT, Rocha, RS, Silva, R, Balthazar, CF, Freitas, MQ, Silva, PHF, Neto, RPC, Tavares, MIB, Granato, D, Raices, RSL, Silva, MC & Cruz, AG 2020, 'Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient', Journal of Food Engineering, vol. 280, 109989. https://doi.org/10.1016/j.jfoodeng.2020.109989

TY - JOUR

T1 - Ohmic heating for infant formula processing

T2 - Evaluating the effect of different voltage gradient

AU - Pires, Roberto P.S.

AU - Cappato, Leandro P.

AU - Guimarães, Jonas T.

AU - Rocha, Ramon S.

AU - Silva, Ramon

AU - Balthazar, Celso F.

AU - Freitas, Mônica Q.

AU - Silva, Paulo Henrique F.

AU - Neto, Roberto P.C.

AU - Tavares, Maria Inês B.

AU - Granato, Daniel

AU - Raices, Renata S.L.

AU - Silva, Márcia Cristina

AU - Cruz, Adriano G.

PY - 2020/9

Y1 - 2020/9

N2 - The effect of ohmic heating voltage gradient (OH, 8, 12, 16, 20, and 24 V cm−1, 72–75 °C/15 s) on the physicochemical characteristics (partial and total hydroxymethylfurfural (HMF) levels, whey protein nitrogen index (WPNI), color parameters, and water mobility), and on the volatile profile of infant milk formulas (IF) was investigated. The OH-treated samples presented the lower formation of free and total HMF, higher whiteness index, and lower viscosity, indicating good preservation of the nutritional value. Additionally, isoamylol, heptan-2-one, octan-3-one, nonan-2-one, butanoic acid, and isovaleric acid were detected in OH-treated samples, which contributed to their aroma. Overall, OH showed to be a promising technology to be used for processing of infant formula.

AB - The effect of ohmic heating voltage gradient (OH, 8, 12, 16, 20, and 24 V cm−1, 72–75 °C/15 s) on the physicochemical characteristics (partial and total hydroxymethylfurfural (HMF) levels, whey protein nitrogen index (WPNI), color parameters, and water mobility), and on the volatile profile of infant milk formulas (IF) was investigated. The OH-treated samples presented the lower formation of free and total HMF, higher whiteness index, and lower viscosity, indicating good preservation of the nutritional value. Additionally, isoamylol, heptan-2-one, octan-3-one, nonan-2-one, butanoic acid, and isovaleric acid were detected in OH-treated samples, which contributed to their aroma. Overall, OH showed to be a promising technology to be used for processing of infant formula.

KW - Infant formula

KW - Maillard reaction

KW - Ohmic heating

KW - Voltage gradient

UR - http://www.scopus.com/inward/record.url?scp=85079843768&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2020.109989

DO - 10.1016/j.jfoodeng.2020.109989

M3 - Article

AN - SCOPUS:85079843768

SN - 0260-8774

VL - 280

JO - Journal of Food Engineering

JF - Journal of Food Engineering

M1 - 109989

ER -

Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this