International Dairy Journal最新文献_第3页

Yogurts supplemented with stabilised blackberry extract: physicochemical, textural, and antioxidant properties 酸奶补充稳定的黑莓提取物：物理化学，质地和抗氧化性能

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-24 DOI: 10.1016/j.idairyj.2025.106527

Ornella Ferreyra , Juan Diego Cortez Latorre , Romina Ingrassia , Leonardo Calderón , Emilce Llopart , Sergio Rozycki , Patricia Risso , Ma Eugenia Hidalgo

This work evaluated the effect of sodium caseinate–blackberry extract (Cas-BBEx) complexes on the physicochemical, textural, sensorial, and antioxidant properties of blended yogurts. Six formulations were produced: a control without Cas-BBEx and five yogurts with 3 % Cas and 1.5–10 % anthocyanin-rich blackberry extract. Cas-BBEx addition did not affect fermentation time, cutting pH, or major composition parameters, although enriched yogurts showed higher redness (a*). During 21 days of storage, pH and luminosity decreased, while acidity, hardness, and consistency increased. Antioxidant activity was significantly improved in Cas-BBEx yogurts, particularly at 5 and 7.5 %, which exhibited a 24.5 % increase in ABTS^•+ scavenging capacity and a 54 % increase in reducing power compared to the control. The 7.5 % formulation also achieved higher sensory acceptability. These findings highlight the potential of Cas-BBEx complexes as functional ingredients for developing yogurts with enhanced antioxidant capacity and consumer appeal, while preserving desirable physicochemical and textural characteristics.

本研究评估了酪蛋白酸钠-黑莓提取物（Cas-BBEx）复合物对混合酸奶的理化、质地、感官和抗氧化性能的影响。生产了六种配方：不含Cas- bbex的对照和含有3% Cas和富含1.5 - 10%花青素的黑莓提取物的五种酸奶。添加Cas-BBEx不影响发酵时间、切削pH值或主要成分参数，但富集后的酸奶红度更高（a*）。贮藏21 d， pH值和光度降低，酸度、硬度和稠度增加。Cas-BBEx酸奶的抗氧化活性显著提高，特别是在5%和7.5%时，与对照组相比，其ABTS•+清除能力提高了24.5%，还原能力提高了54%。7.5%的配方也获得了更高的感官接受度。这些发现强调了Cas-BBEx复合物作为功能成分的潜力，可以开发出具有增强抗氧化能力和消费者吸引力的酸奶，同时保持理想的物理化学和质地特征。

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引用次数: 0

Ghee powder: Processing technologies, functional properties, and applications 酥油粉：加工技术、功能特性及应用

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-24 DOI: 10.1016/j.idairyj.2025.106524

Ankit Bihola , Rohit Sindhav , Hency Rose , Pratiksha , Tanmay Hazra

Ghee powder is an emerging value-added, shelf-stable milk fat ingredient produced through microencapsulation and drying technologies that convert liquid ghee into an oxidatively stable, free-flowing powder suitable for various food applications. This article discusses possible scientific approaches for the ghee powder manufacturing using spray drying, freeze drying, foam-mat drying, and vacuum drying, with emphasis on their influence on emulsion stability, structural transitions during dehydration, and the retention of key flavour volatiles. The physicochemical and functional attributes of ghee powder, including bulk density, particle size distribution, flowability, rehydration behaviour, oxidative stability, and sensory characteristics, are analysed. Special focus is placed on the roles of carrier materials, encapsulation efficiency, and packaging technologies in reducing surface fat, inhibiting lipid oxidation, and enhancing shelf life. Industrial utilization across bakery, confectionery, traditional Indian sweets, ready-to-mix beverages, and convenience food systems is examined, alongside formulation challenges associated with high-temperature processing and low-moisture matrices. Overall, the article includes technological, functional, and application-oriented insights, highlighting the growing relevance of ghee powder as a stable, and versatile alternative to liquid ghee in contemporary global food systems.

酥油粉是一种新兴的增值、货架稳定的乳脂成分，通过微胶囊化和干燥技术生产，将液态酥油转化为氧化稳定、自由流动的粉末，适用于各种食品应用。本文讨论了喷雾干燥、冷冻干燥、泡沫干燥和真空干燥等可能的科学方法，重点讨论了它们对乳化液稳定性、脱水过程中的结构转变和主要风味挥发物保留的影响。分析了酥油粉的物理化学和功能特性，包括堆积密度、粒度分布、流动性、再水化行为、氧化稳定性和感官特性。特别关注的是载体材料、封装效率和包装技术在减少表面脂肪、抑制脂质氧化和延长保质期方面的作用。研究了烘焙、糖果、传统印度糖果、即拌饮料和方便食品系统的工业利用，以及与高温加工和低水分矩阵相关的配方挑战。总的来说，这篇文章包括技术、功能和应用导向的见解，强调了在当代全球食品系统中，酥油粉作为一种稳定、通用的液体酥油替代品的相关性日益增强。

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引用次数: 0

Occurrence and dietary risk assessment of inhibitory substances in Croatian milk using multi-residue UPLC-MS/MS analysis 多残留UPLC-MS/MS分析克罗地亚牛奶中抑制物质的发生及膳食风险评估

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-22 DOI: 10.1016/j.idairyj.2025.106525

Božica Solomun Kolanović , Ines Varga , Đurđica Božić Luburić , Ivana Varenina , Bruno Čalopek , Maja Đokić , Marija Sedak , Darija Vratarić , Nina Bilandžić

This study aimed to assess the risk of exposure to residues of inhibitory substances in milk produced in Croatia. A total of 1636 milk samples were analyzed for the presence of 93 antimicrobials using two UPLC-MS/MS methods. Residues were detected in 6.8 % of the samples, and 3.0 % of the total samples contained non-compliant concentrations. The highest concentration was found for lincomycin (870 μg/kg), while penicillins (56.2 %), followed by cephalosporins (22.3 %) and tetracyclines (8.46 %) were the most frequently detected antimicrobial classes. The estimated daily intake (EDI) of the detected compounds, based on mean concentrations, remained below the acceptable daily intake (ADI) for both adults (0.01–0.97 μg/kg-bw/day) and toddlers (0.087–7.68 μg/kg-bw/day). Despite generally low exposure levels, histogram analysis showed that, although the vast majority of samples fell within the lowest %ADI categories, isolated samples with markedly high concentrations were present, most notably those exceeding the ADI for penicillin G in toddlers.

这项研究的目的是评估暴露于克罗地亚生产的牛奶中抑制物质残留物的风险。采用两种UPLC-MS/MS方法对1636份牛奶样品进行了93种抗菌药物的分析。6.8%的样品中检测到残留，3.0%的样品中含有不合格浓度。林可霉素的检出浓度最高（870 μg/kg），青霉素类（56.2%）、头孢菌素类（22.3%）和四环素类（8.46%）是检出频率最高的抗菌药物。根据平均浓度，检测到的化合物的估计日摄入量（EDI）仍然低于成人（0.01-0.97 μg/kg-bw/天）和幼儿（0.087-7.68 μg/kg-bw/天）的可接受日摄入量（ADI）。尽管暴露水平普遍较低，但直方图分析显示，尽管绝大多数样本属于最低%ADI类别，但存在明显高浓度的分离样本，最明显的是那些超过幼儿青霉素G ADI的样本。

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引用次数: 0

The sensory and ripening characteristics of Cheddar cheese manufactured within a multispecies sward dairy food system 切达奶酪的感官和成熟特性在一个多品种的剑乳制品食品系统中制造

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-21 DOI: 10.1016/j.idairyj.2025.106522

Richard M. Page , Maurice G. O'Sullivan , Brendan Horan , David T. Mannion , Kieran N. Kilcawley , Iwona Skibinska , Alann Jezequel , John T. Tobin , James A. O'Mahony , Tom F. O'Callaghan , Prabin Lamichhane

The implications of multispecies sward (MSS) grazing on sensory and quality characteristics of dairy products are inadequately understood. This study compared Cheddar cheese derived from MSS and perennial ryegrass (PRG) grazing, analysing for differences in ripening characteristics and sensory attributes. In this spring-calving production system, seasonality was considered by completing investigations at mid- and late-lactation. No meaningful differences in ripening attributes, free fatty acid profile, and nearly all volatile compounds, were associated with pasture type. Significantly higher toluene abundance was associated with MSS-derived cheese, which might provide an opportunity as an authentication biomarker. Pasture type was associated with some significant fatty acid profile differences, but greater differences resulted from seasonality. Consumer assessors found no significant differences between MSS and PRG-derived cheese, while semi-trained panellists found significant differences in some sensory attributes. Within this study, MSS- and PRG-derived Cheddar appear to be practically equivalent, providing assurance that this more sustainable pasture type might be adopted without adverse impacts to this high-value commodity.

多物种草地放牧对乳制品感官和质量特性的影响尚不清楚。本研究比较了来自MSS和多年生黑麦草（PRG）放牧的切达奶酪，分析了成熟特征和感官属性的差异。在这个春季产犊生产系统中，通过完成哺乳中期和后期的调查，考虑了季节性。与牧草类型相关的成熟属性、游离脂肪酸谱和几乎所有挥发性化合物无显著差异。显著较高的甲苯丰度与mss衍生奶酪相关，这可能为认证生物标志物提供机会。牧场类型与脂肪酸谱差异有显著的相关性，但季节性差异更大。消费者评估者发现MSS和prg衍生奶酪之间没有显著差异，而半训练的小组成员发现某些感官属性存在显著差异。在这项研究中，MSS和prg衍生的切达似乎实际上是等同的，这保证了这种更可持续的牧场类型可能被采用，而不会对这种高价值商品产生不利影响。

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引用次数: 0

Analytical methods for quantitation of individual milk proteins 牛奶蛋白的定量分析方法

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-18 DOI: 10.1016/j.idairyj.2025.106519

Brendon Gill , Stephen Holroyd , Gaile Peddie , Lin Ma

In the last decade techniques that can facilitate the quantification of individual milk proteins have seen considerable development. Foremost amongst these has been the use of mass spectrometric detection in conjunction with liquid chromatography applied to both major and minor milk proteins. There have also been developments in chromatographic approaches that have served to provide better separation of milk proteins from the complex milk matrix. In analytical science, complementary approaches using quite different technologies can have some specific advantages, as demonstrated by immunoassays based on the recognition of protein epitopes by antibodies. Similarly complementary is infrared spectroscopy that, while having been long utilised for the quantification of total protein in dairy products, has been shown to provide a rapid method of measurement when applied to a range of major and minor milk proteins. Nuclear magnetic resonance has also been sparingly applied but has significant future promise with the advent of new technologies in the field.

在过去的十年中，能够促进单个牛奶蛋白定量的技术有了长足的发展。其中最重要的是使用质谱检测结合液相色谱法应用于主要和次要牛奶蛋白。色谱方法也有了发展，可以更好地从复杂的牛奶基质中分离牛奶蛋白。在分析科学中，使用完全不同技术的互补方法可能具有一些特定的优势，正如基于抗体识别蛋白质表位的免疫测定所证明的那样。类似的补充是红外光谱，虽然长期用于乳制品中总蛋白质的定量，但已被证明在应用于一系列主要和次要牛奶蛋白质时提供了一种快速的测量方法。核磁共振也很少应用，但随着该领域新技术的出现，它具有重要的未来前景。

引用次数: 0

Chemometric screening models to verify the geographical origin of traditional Brazilian cheese 化学计量学筛选模型验证巴西传统奶酪的地理来源

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-18 DOI: 10.1016/j.idairyj.2025.106518

Josane Cardim de Jesus , Rebeca Rodrigues Vieira Onelli , Peter Bitencourt Faria , Ana Beatriz Melli , Marcela Flávia Rodrigues Souza , Andrey Pereira Lage , Elaine Maria Seles Dorneles , Sibelli Passini Barbosa Ferrão

We aimed to develop chemometric sorting models to determine the geographical origin of artisanal Minas cheeses in Brazil. Cheeses were collected in the Araxá (11 samples) and Serra da Canastra (18 samples) regions of Minas Gerais, Brazil. These cheeses differ from each other in terms of flavour, texture and moisture content. The climate, topography and altitude of each region also influence the characteristics of the cheeses. The collected samples were analyzed using near-infrared (NIR) and mid-infrared (MIR) spectroscopy. The spectroscopic data were preprocessed using Savitzky-Golay (SG), multiplicative scattering correction (MSC), and standard normal variates (SNVs). These data were used to construct principal component analysis (PCA), hierarchical cluster analysis (HCA), partial least squares discriminant analysis (PLS-DA) and soft independent modeling of class analogy (SIMCA) models. The PCA and HCA models for the MIR data exhibited less sample dispersion than the NIR data models, a finding that was corroborated by the HCA results. The SG + SNV pretreatment in the PLS-DA and SIMCA models resulted in an accuracy above 95 %, an F1-score ranging from 93 % to 100 %, and an error margin of between 0 % and 4.5 % for the MIR and NIR data. This indicates the models' excellent classification capability. These results indicate that chemometric models, regardless of the spectroscopic technique used, can effectively trace the geographical origin of artisanal Minas cheese in Brazil.

我们的目标是开发化学计量分类模型，以确定巴西手工米纳斯奶酪的地理来源。在巴西米纳斯吉拉斯州的arax（11个样本）和Serra da Canastra（18个样本）地区收集了奶酪。这些奶酪在风味、质地和水分含量方面各不相同。每个地区的气候、地形和海拔也会影响奶酪的特性。采用近红外光谱（NIR）和中红外光谱（MIR）对样品进行分析。采用Savitzky-Golay （SG）、乘法散射校正（MSC）和标准正态变量（snv）对光谱数据进行预处理。利用这些数据构建主成分分析（PCA）、层次聚类分析（HCA）、偏最小二乘判别分析（PLS-DA）和类类比软独立建模（SIMCA）模型。MIR数据的PCA和HCA模型比NIR数据模型显示出更少的样本分散，HCA结果证实了这一发现。在PLS-DA和SIMCA模型中，SG + SNV预处理的精度在95%以上，f1评分范围在93%到100%之间，MIR和NIR数据的误差范围在0%到4.5%之间。这表明该模型具有良好的分类能力。这些结果表明，无论使用何种光谱技术，化学计量模型都可以有效地追踪巴西手工米纳斯奶酪的地理来源。

{"title":"Chemometric screening models to verify the geographical origin of traditional Brazilian cheese","authors":"Josane Cardim de Jesus , Rebeca Rodrigues Vieira Onelli , Peter Bitencourt Faria , Ana Beatriz Melli , Marcela Flávia Rodrigues Souza , Andrey Pereira Lage , Elaine Maria Seles Dorneles , Sibelli Passini Barbosa Ferrão","doi":"10.1016/j.idairyj.2025.106518","DOIUrl":"10.1016/j.idairyj.2025.106518","url":null,"abstract":"<div><div>We aimed to develop chemometric sorting models to determine the geographical origin of artisanal Minas cheeses in Brazil. Cheeses were collected in the Araxá (11 samples) and Serra da Canastra (18 samples) regions of Minas Gerais, Brazil. These cheeses differ from each other in terms of flavour, texture and moisture content. The climate, topography and altitude of each region also influence the characteristics of the cheeses. The collected samples were analyzed using near-infrared (NIR) and mid-infrared (MIR) spectroscopy. The spectroscopic data were preprocessed using Savitzky-Golay (SG), multiplicative scattering correction (MSC), and standard normal variates (SNVs). These data were used to construct principal component analysis (PCA), hierarchical cluster analysis (HCA), partial least squares discriminant analysis (PLS-DA) and soft independent modeling of class analogy (SIMCA) models. The PCA and HCA models for the MIR data exhibited less sample dispersion than the NIR data models, a finding that was corroborated by the HCA results. The SG + SNV pretreatment in the PLS-DA and SIMCA models resulted in an accuracy above 95 %, an F1-score ranging from 93 % to 100 %, and an error margin of between 0 % and 4.5 % for the MIR and NIR data. This indicates the models' excellent classification capability. These results indicate that chemometric models, regardless of the spectroscopic technique used, can effectively trace the geographical origin of artisanal Minas cheese in Brazil.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"174 ","pages":"Article 106518"},"PeriodicalIF":3.4,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of homogenization pressure on yak milk fat globules during storage: structure, crystallization properties, lipid oxidation, and protein oxidation 均质压力对牦牛乳脂球的结构、结晶特性、脂质氧化和蛋白质氧化的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-18 DOI: 10.1016/j.idairyj.2025.106521

Yali Yuan, Bing Wang, Xiaodi Qu, Yunping Yao, Changmo Li

This study aimed to investigate the influence of different homogenization pressures (20, 30, and 40 MPa) on the structure, crystallization behavior, and oxidation stability of yak milk fat globules (MFGs). The results showed that homogenization at 40 MPa reduced the MFGs size to 0.909 μm and induced a transformation in crystal polymorphs from the β′ to the β form. Differential scanning calorimetry (DSC) confirmed that homogenization increased the initial crystallization temperature of yak milk. When the homogenization pressure exceeded 30 MPa, the formation rate of lipid oxidation products and protein carbonyl compounds was significantly slowed. Additionally, homogenization treatment and moderate oxidation could promote the exposure of sulfhydryl groups in proteins. This study demonstrated that homogenization at 40 MPa can effectively maintain the quality of high-fat yak milk by reducing MFGs size and enhancing the interfacial antioxidant properties of MFGs, thus providing theoretical support for optimizing dairy processing technology.

本研究旨在研究不同均质压力（20、30和40 MPa）对牦牛乳脂球（mfg）结构、结晶行为和氧化稳定性的影响。结果表明：40 MPa均质处理使mfg晶粒尺寸减小至0.909 μm，晶型由β′型向β型转变；差示扫描量热法（DSC）证实，均质化提高了牦牛乳的初始结晶温度。当均质压力超过30 MPa时，脂质氧化产物和蛋白质羰基化合物的形成速度明显减慢。匀浆处理和适度氧化可促进蛋白质中巯基的暴露。本研究表明，在40 MPa均质条件下，通过减小mfg尺寸，提高mfg的界面抗氧化性能，可以有效地保持高脂牦牛乳的品质，从而为优化乳制品加工工艺提供理论支持。

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引用次数: 0

Maillard reaction impairs the prebiotic properties of 2′-fucosyllactose after conjugation with α-lactalbumin 美拉德反应破坏了α-乳清蛋白偶联后的2′-聚焦乳糖的益生元特性

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-13 DOI: 10.1016/j.idairyj.2025.106517

Simiao Liu , Yaqi Tu , Yujie Pan , Meixi Liu , Jia Liu , Chunhua Wu , Xin Liu , Fazheng Ren , Xuemei Wang , Hao Zhang

2′-Fucosyllactose (2′-FL), a human milk oligosaccharide with prebiotic properties, has been incorporated into infant formula. α-Lactalbumin (α-LA), a key milk protein, may undergo the Maillard reaction with 2′-FL upon heating and extended storage. However, the impact of this reaction on the prebiotic activity of 2′-FL remains unclear. This study confirmed the formation of Maillard reaction products (MRPs) through the measurement of furosine and free 2′-FL levels. Mass spectrometry analysis identified that α-LA can conjugate with seven 2′-FL molecules, resulting in high-molecular-weight MRPs. In vitro assays revealed that α-LA-2′-FL complexes significantly reduced the growth and metabolism of Bifidobacterium, as evidenced by a 47 % decrease in Bifidobacterium density and a 62 % decrease in the production of short-chain fatty acids. These findings highlight for the first time the reduced prebiotic properties of 2′-FL upon interaction with α-LA, providing valuable insights for preserving the functional properties of infant formula during formulation and storage.

2 ' -焦酰基乳糖（2 ' - fl）是一种具有益生元特性的人乳低聚糖，已被纳入婴儿配方奶粉中。α-乳清蛋白（α-LA）是乳汁中的关键蛋白，在加热和长期储存过程中可能与2′-FL发生美拉德反应。然而，该反应对2 ' -FL益生元活性的影响尚不清楚。本研究通过测定糠氨酸和游离2′-FL水平，证实了美拉德反应产物（MRPs）的形成。质谱分析发现α-LA可与7个2′-FL分子偶联，产生高分子量mrp。体外实验表明，α-LA-2′-FL复合物显著降低双歧杆菌的生长和代谢，双歧杆菌密度降低47%，短链脂肪酸产量降低62%。这些发现首次强调了2′-FL与α-LA相互作用后益生元特性的降低，为在配方和储存过程中保持婴儿配方奶粉的功能特性提供了有价值的见解。

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引用次数: 0

Kinetics of lactose crystallization in milk powders – Preconditioning to preserve functionality during storage 奶粉中乳糖结晶动力学。储存期间保持功能的预处理

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-09 DOI: 10.1016/j.idairyj.2025.106503

Xiàowěi Qí , Frans W.J. van der Berg , Kirsten Gade Malmos , Jacob Judas Kain Kirkensgaard , Serafim Bakalis

This study aims to evaluate the kinetics of lactose crystallization, as influenced by temperature (25–45 °C) and relative humidity (RH) (31–75 %), and to explore strategies for enhancing the storage stability of milk powder by controlling lactose properties. In a fat-filled milk powder, anhydrous β-lactose growth increased with both temperature and RH, whereas α-lactose monohydrate growth increased with RH but was inhibited by elevated temperature at 64 % RH and showed an initial increase followed by a decrease at 75 % RH. The lactose state diagram showed that RH had a greater influence on crystal growth than temperature. Powder preconditioned at 25 °C and 43 % RH, containing anhydrous β-lactose, showed greater resistance to elevated RH (from 43 % to 75 %) and temperature (from 25 °C to 40 °C) than powder with amorphous lactose. The findings suggest that tailoring lactose properties can enhance the storage stability of milk powder.

本研究旨在研究温度（25-45℃）和相对湿度（31 - 75%）对乳糖结晶动力学的影响，并探讨通过控制乳糖特性来提高奶粉储存稳定性的策略。在脂肪填充的奶粉中，无水β-乳糖的生长随温度和相对湿度的增加而增加，而α-乳糖的生长随相对湿度的增加而增加，但在相对湿度为64%时，α-乳糖的生长受到抑制，在相对湿度为75%时，α-乳糖的生长先增加后减少。乳糖状态图显示，相对湿度对晶体生长的影响大于温度。含有无水β-乳糖的粉末在25°C和43% RH的条件下进行预处理，比含有无定形乳糖的粉末对RH（从43%到75%）和温度（从25°C到40°C）的耐受性更强。研究结果表明，调整乳糖的性质可以提高奶粉的储存稳定性。

引用次数: 0

Effect of microwave power on drying behaviour, colour degradation, and rehydration of paneer 微波功率对奶酪干燥性能、颜色退化及再水化的影响

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal

Pub Date : 2025-12-09 DOI: 10.1016/j.idairyj.2025.106516

Mandita Amshi, Manisha Kumari, Akash Jyoti Saikia, Avinash Kumar, Ajay Kumar Swarnakar

Paneer is a popular dairy product and is widely consumed in India. Paneer is highly perishable due to its high moisture content. Drying is a standard method to preserve high-moisture food products. In this work, microwave energy is utilised to dry paneer and investigate its kinetics, colour change, and shrinkage at various power levels. In this study, microwave power levels were varied from 10 % to 50 % of the full rated power of 900 W. The Page, Peleg, Logarithmic, and Weibull models were used to study the kinetics of moisture removal. The Peleg model showed more accuracy compared to other models. During the drying process, it was observed that the shrinkage increased with both time and microwave power. Colour was measured in terms of L, a, and b values; and the whiteness index was subsequently calculated. Zero, first-order, and second-order kinetics models were used to investigate the colour degradation kinetics. The second-order kinetics model best described the colour change. Additionally, rehydration was carried out after drying. The rehydration ratio increases with the microwave power level during the drying of paneer. The rehydration ratio of the maximum dried paneer sample was approximately 1.3 at the 50 % power level.

印度奶酪是一种受欢迎的乳制品，在印度被广泛消费。由于其高水分含量，印度奶酪极易变质。干燥是保存高水分食品的标准方法。在这项工作中，微波能量被用来干燥奶酪，并研究其动力学，颜色变化和收缩在不同的功率水平。在这项研究中，微波功率水平从900w额定功率的10%到50%不等。采用Page、Peleg、Logarithmic和Weibull模型研究了脱湿动力学。与其他模型相比，Peleg模型显示出更高的准确性。在干燥过程中，收缩率随时间和微波功率的增加而增加。颜色是根据L、a和b值测量的；然后计算白度指数。采用零阶、一阶和二阶动力学模型来研究颜色降解动力学。二级动力学模型最好地描述了颜色变化。此外，干燥后进行再水化。在干燥过程中，微波功率越高，再水化率越高。在50%功率水平下，最大干奶酪样品的再水化比约为1.3。

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引用次数: 0