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在动态和恒定温度配置下储存期间监测UHT全牛奶的变化

Recep Burak Zeren¹, Sencer Buzrul¹, Gonca Bilge²

¹Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey.

Journal of food science and technology

|July 31, 2025

概括

超高温 (UHT) 牛奶的保质期受到温度波动的影响. 动态温度存储导致更接近恒定室温存储的变化,而不是恒定滥用温度存储.

科学领域:

食品科学食品科学食品科学
乳制品技术乳制品技术
物理化学物理化学

背景情况:

超高温 (UHT) 处理可以延长牛奶的保质期.
牛奶质量对储存温度敏感,影响物理和化学性质.
现实世界的储存和运输条件往往涉及到动态的温度变化.

研究的目的:

在恒定和动态温度条件下研究UHT全脂牛奶的物理和化学变化.
为了比较异热与动态温度储存对UHT牛奶质量的影响.
评估异热条件对于UHT牛奶保质期研究的适用性.

主要方法:

在三个条件下存储UHT全乳样本:恒定25°C,恒定41.5°C和动态 (每24小时交替在25°C和41.5°C之间).
储存时间长达158天.
物理和化学分析包括pH,酸度,电导率,粘度和颜色测量.

主要成果:

最显著的变化发生在恒定41.5°C,其次是动态温度存储,然后是恒定25°C.
动态温度储存导致了两个恒定温度之间的中间变化,但更接近25°C.
观察到酸度,电导率和粘度的增加,以及pH值的降低和色,特别是在更高的温度下.

结论:

恒定等热条件可能无法准确预测UHT牛奶在现实世界的动态温度波动下的保质期.
储存和运输期间的动态温度条件显著影响UHT牛奶质量.
对UHT牛奶的保质期评估应考虑动态温度建模以获得更高的准确性.

关键词:

布朗宁是什么意思布朗宁是什么意思颜色颜色颜色颜色乳制品乳制品乳制品保质期货架上使用期限消毒灭菌消毒灭菌的方法

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