|
|
(3.19.31.73)
|
Users online: 9029
|
|
|
|
|
|
Ijournet
|
|
|
|
|
Thermal degradation of vitamin C during UHT processing of buffalomilk Singh R.R.B., Patil G.R. Dairy Technology Division National Dairy Research Institute, Karnal-132 001 Abstract Thermal degradation of vitamin C during UHT processing of buffalo milk was studied using a direct type UHT plant at 130°, 135°, 140° and 145°C temperatures for 3.28, 9.57, 16.21 and 22.73 sec. The average values for vitamin C destruction varied between minimum 9.43% at 130°C for 3.28 sec and maximum 34.09% at 145°C for 22.73 sec. The D-values obtained were 310.58, 265.65, 231.55 and 207.50 sec at 130°, 135°, 140° and 145°C temperatures. respectively. The z-values for 15, 20, 25 and 30% destruction of vitamin C were 15.26, 19.18, 32.01 and 39.35°C in that order. Top | |
|
|
|
|
║ Site map
║
Privacy Policy ║ Copyright ║ Terms & Conditions ║
|
|
746,628,099 visitor(s) since 30th May, 2005.
|
All rights reserved. Site designed and maintained by DIVA ENTERPRISES PVT. LTD..
|
Note: Please use Internet Explorer (6.0 or above). Some functionalities may not work in other browsers.
|