差示扫描量热法测定奶粉的热稳定性

以差示扫描量热法对全脂奶粉、脱脂奶粉、全脂甜奶粉及中老年奶粉的热稳定性进行了研究,运用Ozawa和Kissinger方程求得各种奶粉的活化能,比较了这几种不同成分的奶粉的热稳定性,分析了奶粉成分对奶粉热稳定性的影响。结果表明,热稳定从高到低的顺序依次为脱脂奶粉、全脂奶粉、中老年奶粉、全脂甜奶粉,并且牛乳脂肪、植物油、蔗糖会降低奶粉的热稳定性。

Determination on thermal stability of milk powder by differential scanning calorimetry

Thermal stabilities of four kinds of milk powder were determined by DSC,including whole milk powder,skim milk powder,sweeten milk powder and milk powder with vegetable oil for elder.Their activation energies were calculated by the Ozawa and Kissinger methods respectively and their thermal stabilities were compared.Moreover,the influences of components in milk powder on thermal stability were also analyzed.The results indicated that the order of thermal stability from high to low was skim milk powder,whole milk powder,milk powder with vegetable oil for elder and sweeten milk powder.And thermal stability could be reduced by milk fat,vegetable oil and sugar.