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Retention of bioactive lipids in heated milk: Experimental and modelling

Paper ID Volume ID Publish Year Pages File Format Full-Text
18920 43037 2015 7 PDF Available
Title
Retention of bioactive lipids in heated milk: Experimental and modelling
Abstract

•Retention kinetics of CLA and TVA was studied.•CLA is more susceptible to thermal degradation compared to TVA.•The retention of CLA and TVA can be described by the Weibull model.

The retention kinetic of conjugated linoleic acid (CLA) and trans-vaccenic acid (TVA) in milk thermally treated was investigated in a temperature range of 90–120 °C. Weibull distribution function was used to fit the experimental data and the results were evaluated through joint confidence regions. The shape parameter (β) was found to be independent of the temperature for both CLA and TVA, ranging from 0.48 to 0.76. The scale parameter (α) was affected by the temperature and its behaviour was described by an Arrhenius-type equation. The estimated activation energy (Ea) values were within the range of 151.3 ± 13.1 and 99.6 ± 12.3 kJ mol−1 for CLA and TVA, respectively. This kinetic information can be further used to design thermal processes, achieving high retention of bioactive lipids and identifying possible thermal treatment indicators.

Keywords
Conjugated linoleic acid; trans-Vaccenic acid; Weibull model; Kinetic parameters
First Page Preview
Retention of bioactive lipids in heated milk: Experimental and modelling
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 94, April 2015, Pages 290–296
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering