Impact of Heat Treatment on Consistency Coefficient of Dairy Cream

Advances in research Pub Date : 2024-03-29 DOI:10.9734/air/2024/v25i31053

Y. Vekariya, Ankit Deep, Mital R. Kathiriya, Rajashekhar Tellabati, Rachana B Rathwa

引用次数: 0

Abstract

The experiment aimed to collect consistency coefficient data for dairy cream subjected to various heat treatments and subsequent temperature variations. Each sample of dairy cream with fat content of 10%, 20%, 30% 40%, 50% & 60% was subjected to different heat treatments i.e., 80°C/No hold, 85°C/No hold, 90°C/No hold & 95C°/No hold. The consistency of such heat-treated samples was evaluated at every 10°C upon cooling from 80°C or 70°C as the case may be till 10°C at 250 S-1 shear rate using rheometer. At a specified measurement temperature, the fat content of cream exhibited a notable (p<0.05) impact on the consistency coefficient. However, the heat treatment applied to the cream and their interaction displayed no significant (p>0.05) variation in the consistency coefficient. Both the fat content of the cream and the heat treatment demonstrated a positive correlation with the consistency coefficient, whereas the measurement temperature showed a negative correlation. These data are useful to dairy equipment designer for selection of proper sizing of equipment.

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热处理对乳脂奶油稠度系数的影响

该实验旨在收集经过不同热处理和随后温度变化的乳脂奶油的稠度系数数据。脂肪含量分别为 10%、20%、30%、40%、50% 和 60% 的每个乳脂奶油样品都要经过不同的热处理，即 80°C/不保温、85°C/不保温、90°C/不保温和 95°C/不保温。在 250 S-1 的剪切速率下，从 80°C 或 70°C （视情况而定）冷却至 10°C 时，每隔 10°C 使用流变仪对经过热处理的样品的稠度进行评估。在指定的测量温度下，奶油的脂肪含量对稠度系数有显著的影响（p0.05）。奶油的脂肪含量和热处理都与稠度系数呈正相关，而测量温度则呈负相关。这些数据对乳品设备设计者选择合适的设备尺寸很有帮助。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Advances in research

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