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dc.contributor.authorHo, Quang Tri
dc.contributor.authorMurphy, Kevin M.
dc.contributor.authorDrapala, Kamil P.
dc.contributor.authorFenelon, Mark
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorTobin, John
dc.contributor.authorMcCarthy, Noel
dc.date.accessioned2019-08-19T13:55:36Z
dc.date.available2019-08-19T13:55:36Z
dc.date.issued2018-10-24
dc.identifier.citationHo, Q., Murphy, K., Drapala, K., Fenelon, M., O'Mahony, J., Tobin, J. and McCarthy, N. (2019). Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data. Journal of Food Engineering, 246, 179-191. doi: https://dx.doi.org/10.1016/j.jfoodeng.2018.10.026en_US
dc.identifier.urihttp://hdl.handle.net/11019/1766
dc.descriptionpeer-revieweden_US
dc.description.abstractThis work aimed to model the effect of heat treatment on viscosity of milk protein concentrate (MPC) using kinetic data. MPC obtained after ultrafiltration was subjected to different time-temperature heat treatment combinations. Heat treatment at high temperature and short time (i.e., 100 or 120 °C×30 s) led to a significant increase in viscosity in MPC systems. Second-order reaction kinetic models proved a better fit than zero- or first-order models when fitted for viscosity response to heat treatment. A distinct deviation in the slope of the Arrhenius plot at 77.9 °C correlated to a significant increase in the rate of viscosity development at temperatures above this, confirming the transition of protein denaturation from the unfolding to the aggregation stage. This study demonstrated that heat-induced viscosity of MPC as a result of protein denaturation/aggregation can be successfully modelled in response to thermal treatment, providing useful new information in predicting the effect of thermal treatment on viscosity of MPC.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesJournal of Food Engineering;Vol. 246
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectmilk protein concentrateen_US
dc.subjectReaction kineticsen_US
dc.subjectViscosityen_US
dc.subjectmodellingen_US
dc.subjectheat stabilityen_US
dc.subjectheat treatmenten_US
dc.titleModelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic dataen_US
dc.typeArticleen_US
dc.embargo.terms2019-11-01en_US
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2018.10.026
dc.contributor.sponsorEnterprise Irelanden_US
dc.contributor.sponsorGrantNumberTC/2014/0016en_US


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