Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder

Abstract Radio frequency heating (RFH) provides higher efficiency and more uniform heating zone compared with conventional method. The aim of present work is to evaluate the effect of RFH (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructur...

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Bibliographic Details
Main Authors:	Yu ZHONG, Yuwei WU, Yuanrong ZHENG, He ZHU, Zhenmin LIU, Shunshan JIAO
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017-10-01
Series:	Food Science and Technology
Subjects:	radio frequency heating infant milk powder microstructure powder flowability powder rehydration
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005027101&lng=en&tlng=en

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