Contaminated process water and accumulated enthalpy in semi-product caused severe deterioration of ready-to-eat flour milo-flakes

Chiung Huei Peng, Li Yun Lin, Chiu Lan Hsieh, Chiung Chi Peng, Robert Y. Peng

研究成果: 雜誌貢獻文章

摘要

Inappropriate cooling and heating treatments in food bioprocesses may cause immediate decay or a time-dependent spoilage during storage. We encountered frequently the deterioration problems during the hot sale season of the product commercially branded "Maternal Milk Substitute," a wheat flour milo-flake product. The claimed products were always characterized with chocolate color, off-odor, high peroxide values, increased total ferric ion content in both the claimed product and the process water. In addition, an unusual enthalpy increase in the stored semi-product were observed. The synergistic effect of these parameters obviously would have exerted a very strong activating effect on the oxidative enzymes. In order to eliminate such an effect, we propose to recruit the treatment facilities of process water, and at the same time to install a built-in cooling system to reinforce the cooling efficiency for the stored semi-products.

原文英語
頁(從 - 到)1682-1694
頁數13
期刊Journal of Food Process Engineering
34
發行號5
DOIs
出版狀態已發佈 - 十月 2011
對外發佈Yes

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

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