Ohmic heating (OH, 0, 2, 4, 6, 8, or 10 V cm⁻¹, 72 °C/15 s, 60 Hz) at Dulce de leche processing was investigated. The equipment consisted in an ohmic heating chamber, and rectangular 316 stainless steel electrodes positioned 10 cm apart. OH-treated milk resulted in improvements in the quality parameters of Dulce de leche, with a decrease in energy expenditure (69.85–141.86 vs 1260 kJ) and hydroxymethylfurfural (HMF) levels (7.64–8.54 vs 9.53 μmol L⁻¹), an increase in product homogeneity, and formation of volatile compounds important for the sweetness of Dulce de leche (butanoic acid and 2-furan methanol). In addition, the physicochemical composition, fatty acid profile, and health indices (atherogenic, thrombogenic, desired fatty acids, and hypercholesterolemic saturated fatty acids) of the products remained without changes. In particular, the use of higher electric field (> 6 V cm⁻¹) led to a 14–78% decrease in process time, and improved volatiles profile. OH has proven to be a suitable technology for milk treatment, resulting in improvements in the quality parameters of Dulce de leche with positive impact at the process time and energy expenditure.

Industrial relevance

The Dulce de Leche processing is characterized by long cooking times to acquire its typical characteristic color and flavor. Normally, it is used pasteurized milk as raw material. Ohmic heating decreased the total time of processing in Dulce de leche manufacturing, providing an economy at the in the energy costs without significant change at the quality parameters of the final product.

中文翻译：

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在Dulce de Leche生产中使用欧姆加热的优势

研究了在Dulce de leche加工过程中的欧姆加热（OH，0、2、4、6、8或10 V cm ^-1，72 °C / 15 s，60 Hz）。该设备包括一个欧姆加热室和相距10 cm的矩形316不锈钢电极。OH-处理的乳导致的牛奶酱质量参数的改善，在能量消耗（69.85-141.86降低VS 1260千焦）和羟甲基糠醛（HMF）的水平（7.64-8.54 VS 9.53微摩尔大号^-1），产品均质性的提高以及挥发性化合物的形成，这些化合物对Dulce de leche（丁酸和2-呋喃甲醇）的甜度很重要。此外，产品的理化组成，脂肪酸组成和健康指数（致动脉粥样硬化，血栓形成，所需脂肪酸和高胆固醇血症的饱和脂肪酸）保持不变。特别是，使用较高的电场（> 6 V cm ^-1）导致处理时间减少14-78％，并改善了挥发物分布。OH已被证明是一种适用于牛奶处理的技术，可改善Dulce de leche的质量参数，从而对处理时间和能源消耗产生积极影响。

行业相关性

Dulce de Leche加工的特点是烹饪时间长，以获得其典型的特征颜色和风味。通常，它以巴氏杀菌牛奶为原料。欧姆加热减少了Dulce de leche制造过程中的总处理时间，从而在能源成本方面实现了经济性，而最终产品的质量参数却没有明显变化。