NON‐ENZYMATIC BROWNING OF HYGROSCOPIC WHEY POWDERS IN OPEN VERSUS SEALED POUCHES

MU NAM KIM, M. SALTMARCH, Ted P Labuza

Research output: Contribution to journalArticle

47 Citations (Scopus)

Abstract

The moisture sorption behavior and non‐enzymatic browning of hygroscopic whey powders stored in open and sealed conditions were examined. The water released from crystallization of the amorphous lactose in the whey powders was entrapped within sealed pouches, resulting in an increased local moisture content as well as aw for products initially humidified in the 0.33 to 0.44 range before packaging. Thus, the rate of non‐enzymatic browning reaction during storage at 35° was greatly increased in the sealed samples compared to samples stored open to the environment. In fact, at 0.33 aw a maximum was observed for the sealed storage samples, while a minimum was shown in the open stored samples. Because of this, precautions should be taken in using the results of storage studies of open systems to predict kinetics of deteriorative reactions during shelf‐life tests of sealed food systems, especially if amorphous to crystalline change can occur.

Original languageEnglish (US)
Pages (from-to)49-57
Number of pages9
JournalJournal of Food Processing and Preservation
Volume5
Issue number1
DOIs
StatePublished - Jan 1 1981

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whey powder
Maillard reaction
pouches
Powders
Moisture
Maillard Reaction
Open systems
Product Packaging
Lactose
Crystallization
Sorption
Packaging
Crystalline materials
sampling
Food
Kinetics
test meals
Water
reaction kinetics
crystallization

Cite this

NON‐ENZYMATIC BROWNING OF HYGROSCOPIC WHEY POWDERS IN OPEN VERSUS SEALED POUCHES. / KIM, MU NAM; SALTMARCH, M.; Labuza, Ted P.

In: Journal of Food Processing and Preservation, Vol. 5, No. 1, 01.01.1981, p. 49-57.

Research output: Contribution to journalArticle

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