The effect of temperature on the development of browning of amorphous and crystalline lactose |
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| Affiliation: | 1. AgroSup, Dijon, France;2. School of Engineering and Advanced Technology, Massey University, Palmerston North 4442, New Zealand;3. Hilmar Cheese Company, CA. USA;1. Faculty of Engineering and Chemical Technology, Technical University of Cracow, 31-155 Cracow, Poland;2. Cerko Sp. z o.o. Sp.K., 81-451 Gdynia, Al. Zwycięstwa 96/98, Poland;3. Department of Oncology, The University Hospital in Cracow, 31-501 Cracow, Poland;1. School of Life Science and Technology, Changchun University of Science and Technology, Changchun 130022, PR China;2. College of Biophotonics, South China Normal University, Guangzhou 510631, PR China;1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China;2. Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China;3. Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland;1. Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland |
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| Abstract: | When lactose crystals are dried in industrial driers the temperatures used can, when exposure time is too long, cause the crystals to undergo non-enzymatic browning. This leads to a defect in the final product. Understanding the kinetics allows driers to be designed to avoid this. To examine the non-enzymatic browning kinetics of amorphous and crystalline lactose, samples were heat treated for 2–120 min at 110 °C, 120 °C, 130 °C, 140 °C and 150 °C. The evolution of colour was followed by spectrophotometry at 420 nm and colorimetry (L* a* b*). The absorbance and the b* values increased while L* value decreased with time and temperature. A first order reaction model with Arrhenius temperature dependence provided a good fit to the data. A difference was seen between crystalline and amorphous lactose, with the latter having more intensive browning under the same conditions due to the increased surface area available. |
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