Heating Characteristics of Milk Constituents in a Microwave Pasteurization System
Authors:
- T. KudraTKT. Kudra
- de Voort F.R. VanDVde Voort F.R. Van
- G.S.V. RaghavanGRG.S.V. Raghavan
- H.S. RamaswamyHRH.S. Ramaswamy
- 1 July 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (4) , 931-934
Abstract
A continuous pasteurization system was designed using a domestic microwave oven and heating characteristics were studied on water, cream, and milk constituents. Parameters were determined as functions of flow rate and power using water ≧ 75g/min (minimum flow at full power without boiling). Operation at less than 100% caused unacceptable temperature oscillations. Cream, milks and solutions of the individual milk constituents (fat, protein and lactose), were also assessed in attempts to determine relative contributions of each. Milk heated more rapidly than water and protein was the major contributor to heating, with fat and lactose‐effects being negligible. The microwave system could heat solutions to temperatures needed for HTST pasteurization and was controlled by adjusting flow rate.Keywords
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