Variation of Trans-Fatty Acid Contents in Pure Milk Subjected to Different Heat Treatments and Optimization of Sterilization Process

doi:10.7506/spkx1002-6630-201306022

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (6): 102-105.doi: 10.7506/spkx1002-6630-201306022

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Variation of Trans-Fatty Acid Contents in Pure Milk Subjected to Different Heat Treatments and Optimization of Sterilization Process

LIU Jiao1，GE Wu-peng1,*，GU Chen1，LIU Zhi-hong2，CHEN Ying3，ZHANG Xiao-jun4

1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China；2. Xinjiang AgriculturalVocational Technical Colleges, ürümqi 831100, China；3. Information Center of Shaanxi Bureau of Quality and TechnicalSupervision, Xi’an 710006, China；4. Xi’an Yili-Tipco Beverage Co. Ltd., Xi’an 710068, China

Received:2011-12-17 Revised:2013-01-22 Online:2013-03-25 Published:2013-03-01
Contact: Wu-Peng GE E-mail:josephge@sina.com

Abstract

Abstract: Objective: To explore the change rule of the TFA during the processing of pure milk under different heat treatments and to provide a theoretical reference for optimal process parameters. Methods: Trans-fatty acids are extracted with ethanol and petroleum ether from milk, and then methyl-esterificated and analyzed by GC. Results: These results showed that TFA contents revealed an increase as the extension of heating time at 85 ℃ (P＜0.05). The sterilization temperature under UHT (T＞133 ℃) condition during the same heating time did not reveal an obvious effect (P＞0.05). TFA revealed an obvious increase with increasing heating time (P＜0.05). Conclusion: The process parameters for controlling the content of TFA required heating temperature of 85 ℃ and heating duration of 15, and industrial pasteurization temperature of (137 ± 2) ℃, heating duration of 4 s under the UHT conditions.

Key words: milk, different heat treatments, trans-fatty acid, gas chromatography

CLC Number:

TS252.1

LIU Jiao1，GE Wu-peng1,*，GU Chen1，LIU Zhi-hong2，CHEN Ying3，ZHANG Xiao-jun4. Variation of Trans-Fatty Acid Contents in Pure Milk Subjected to Different Heat Treatments and Optimization of Sterilization Process[J]. FOOD SCIENCE, 2013, 34(6): 102-105.

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Variation of Trans-Fatty Acid Contents in Pure Milk Subjected to Different Heat Treatments and Optimization of Sterilization Process

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