Ultra-high-temperature processing of chocolate flavoured milk

Sangeeta Prakash; Thom Huppertz; Olena Karvchuk; Hilton Deeth

doi:10.1016/j.jfoodeng.2009.07.008

Ultra-high-temperature processing of chocolate flavoured milk

Sangeeta Prakash
, Thom Huppertz
, Olena Karvchuk
, Hilton Deeth

University of Queensland

Research output: Contribution to journal › Article › peer-review

Abstract

Chocolate milk with different carrageenans (κappa and lambda) and sugar concentrations was heat treated indirectly at 145 °C for 6 s using a bench-top UHT plant. The temperature of the milk in the preheating and sterilizer sections, and the milk flow rate were determined to evaluate the overall heat transfer coefficient (OHTC) for monitoring fouling during UHT processing. Kappa-carrageenan was more effective than lambda-carrageenan in providing stability against fouling during UHT processing. By optimizing concentrations of κ-carrageenan and sugar, fouling could be minimized during UHT processing. The apparent viscosity and sedimentation of UHT-processed chocolate milk increased with increasing concentration of carrageenan and sugar.

Original language	English
Pages (from-to)	179-184
Number of pages	6
Journal	Journal of Food Engineering
Volume	96
Issue number	2
DOIs	https://doi.org/10.1016/j.jfoodeng.2009.07.008
Publication status	Published - Jan 2010
Externally published	Yes

Keywords

Carrageenan
Chocolate
Fouling
Milk
UHT

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10.1016/j.jfoodeng.2009.07.008

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title = "Ultra-high-temperature processing of chocolate flavoured milk",

abstract = "Chocolate milk with different carrageenans (κappa and lambda) and sugar concentrations was heat treated indirectly at 145 °C for 6 s using a bench-top UHT plant. The temperature of the milk in the preheating and sterilizer sections, and the milk flow rate were determined to evaluate the overall heat transfer coefficient (OHTC) for monitoring fouling during UHT processing. Kappa-carrageenan was more effective than lambda-carrageenan in providing stability against fouling during UHT processing. By optimizing concentrations of κ-carrageenan and sugar, fouling could be minimized during UHT processing. The apparent viscosity and sedimentation of UHT-processed chocolate milk increased with increasing concentration of carrageenan and sugar.",

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author = "Sangeeta Prakash and Thom Huppertz and Olena Karvchuk and Hilton Deeth",

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AU - Huppertz, Thom

AU - Karvchuk, Olena

AU - Deeth, Hilton

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AB - Chocolate milk with different carrageenans (κappa and lambda) and sugar concentrations was heat treated indirectly at 145 °C for 6 s using a bench-top UHT plant. The temperature of the milk in the preheating and sterilizer sections, and the milk flow rate were determined to evaluate the overall heat transfer coefficient (OHTC) for monitoring fouling during UHT processing. Kappa-carrageenan was more effective than lambda-carrageenan in providing stability against fouling during UHT processing. By optimizing concentrations of κ-carrageenan and sugar, fouling could be minimized during UHT processing. The apparent viscosity and sedimentation of UHT-processed chocolate milk increased with increasing concentration of carrageenan and sugar.

KW - Carrageenan

KW - Chocolate

KW - Fouling

KW - Milk

KW - UHT

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DO - 10.1016/j.jfoodeng.2009.07.008

M3 - Article

AN - SCOPUS:70349451576

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VL - 96

SP - 179

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JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 2

ER -

Ultra-high-temperature processing of chocolate flavoured milk

Abstract

Keywords

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