Influence of Heat Treatment on Flow Behaviour Index of Dairy Cream

Advances in research Pub Date : 2024-04-04 DOI:10.9734/air/2024/v25i31057

Y. Vekariya, Santosh Chopde, Mital R. Kathiriya, Kumaresh Halder

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Abstract

The objective of the experiment was to gather data on the flow behaviour index of dairy cream under different heat treatments and subsequent temperature changes. Dairy cream samples 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 flow behaviour index 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. It was observed that at 10°C, 20°C, 30°C and 40°C temperature of measurement, the fat content of cream and the heat treatment applied to the cream demonstrated a significant impact (p<0.05) on the flow behavior index, while their interaction effect was found to be not significant (p>0.05). Conversely, at sample temperature between 50°C to 80°C, the fat content of the cream exhibited a significant (p<0.05) effect on the flow behavior index, while the heat treatment applied to the cream and the interaction effect were not significant (p>0.05). These data are useful to dairy equipment designer for selection of proper sizing of equipment.

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热处理对乳脂奶油流动性指数的影响

实验的目的是收集乳脂奶油在不同热处理和后续温度变化条件下的流动性指数数据。对脂肪含量为 10%、20%、30%、40%、50% 和 60% 的乳脂奶油样品进行了不同的热处理，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，然后每隔 10°C 使用流变仪评估这些热处理过的样品的流动性能指数。结果表明，在 10°C、20°C、30°C 和 40°C 的测量温度下，奶油的脂肪含量和对奶油进行的热处理有显著影响（p0.05）。相反，在样品温度介于 50°C 至 80°C 之间时，奶油的脂肪含量有明显影响（p0.05）。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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Advances in research

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