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.

中文翻译：

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婴儿配方奶粉加工的欧姆加热：评估不同电压梯度的影响

摘要 欧姆加热电压梯度（OH、8、12、16、20 和 24 V cm−1，72–75 °C/15 s）对物理化学特性（部分和总羟甲基糠醛 (HMF) 水平、乳清蛋白氮指数 (WPNI)、颜色参数和水分流动性) 以及婴儿配方奶粉 (IF) 的挥发性特征进行了研究。经 OH 处理的样品呈现出较低的游离和总 HMF 形成、较高的白度指数和较低的粘度，表明其营养价值保持良好。此外，在 OH 处理的样品中检测到异戊醇、庚烷-2-一、辛烷-3-一、壬烷-2-一、丁酸和异戊酸，这有助于它们的香气。总体而言，OH 被证明是一种用于婴儿配方奶粉加工的有前途的技术。