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Mathematical approach to lipid oxidation of goat infant formula powder
International Dairy Journal ( IF 3.1 ) Pub Date : 2020-10-01 , DOI: 10.1016/j.idairyj.2020.104747
P.H. Lai , A.H.J. Paterson

Abstract Oxygen reacts with unsaturated fatty acids from goat milk powder to produce primary oxidation products, which break down further to secondary oxidation products causing off flavours. Milk powder oxidation experiments were conducted under accelerated storage conditions using a range of higher temperatures from 37 °C to 57 °C over a period of 12–24 weeks. The depletion of headspace oxygen concentration and the formation of hexanal concentration were found to be highly correlated (R2 0.91–0.92). The chemical kinetic constants were estimated by fitting a general nth order reaction with an Arrhenius law model with the concentration of oxygen obtained experimentally. The model was used to predict the shelf life of the milk powders under standard storage conditions at 25 °C using the relationship of oxygen consumption to hexanal production and using the results of the sensory trials that gave the limits of hexanal concentration when rancidity was detected.

中文翻译:

山羊婴幼儿配方粉脂质氧化的数学方法

摘要 氧气与山羊奶粉中的不饱和脂肪酸反应生成初级氧化产物,氧化产物进一步分解为次级氧化产物,产生异味。奶粉氧化实验是在加速储存条件下使用 37°C 至 57°C 的较高温度在 12-24 周内进行的。发现顶空氧气浓度的消耗和己醛浓度的形成高度相关(R2 0.91-0.92)。化学动力学常数是通过将一般的 n 级反应与阿伦尼乌斯定律模型与实验获得的氧浓度拟合来估计的。
更新日期:2020-10-01
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