Thermal Degradation and Decomposition Kinetics of Freeze Dried Cow and Camel Milk as well as Their Constituents
Thermal Degradation and Decomposition Kinetics of Freeze Dried Cow and Camel Milk as well as Their Constituents作者机构：Department of Food Science and Technology Pondicherry University R. Venkataraman Nagar Pondicherry 605014 India De fence Food Research Laboratory Siddarthanagar Mysore 570011 India
出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)
年 卷 期：2011年第1卷第2期
页 面：77-84页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0805[工学-材料科学与工程（可授工学、理学学位）] 080502[工学-材料学] 083203[工学-农产品加工及贮藏工程]
主 题：Thermal degradation differential scanning calorimetry thermogravimetric analysis FT-IR Flynn-Wall-Osawa method.
摘 要：A study was conducted to evaluate thermal properties and degradation kinetic parameters of FD cow milk and camel milk powder. FT-IR was used to confirm the fat removal from the whole milk powder. Differential Scanning Calorimetry （DSC） was used to study the thermal transitions. DSC thermograms of WMP showed a two-step endotherm, the former at lower temperatures （cow milk 16-35 ℃, camel milk 25-60 ℃） and the later at higher temperatures （cow milk 75-125 ℃, camel milk 90-160 ℃）. The main difference observed between cow and camel milk was peak maximum temperature for fat melting, AH and other decomposition temperatures. The enthalpy of fat melting was 2.314 J/g and 3.397 J/g for cow and camel milk respectively. Thermogravimetric Analysis （TGA）/derivative thermogravimetric analysis （DTG） also showed two steps degradation. The first step involves lactose degradation and second step corresponds to combined degradation of protein and fat. Hence logβ vs 1000/T was plotted separately for individual components to determine cumulative value of activation energy using Flynn-Wall-Osawa method.
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