Shelf-life of food powders
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Food powders should appear homogeneous and keep free-floating properties during storage and chemical changes should be minimized. The shelf-life of food powders as influenced by both physical changes and chemical reactions is controlled by the availability of water. Crystallization together with a non-enzymatic browning and oxidative deterioration is prevented in food powders in glassy states, and water activity and temperature together determine critical storage conditions. For milk powders, lipid oxidation determines shelf-life at ambient temperature, and intermediate water activity is recommended for storage. In contrast, non-enzymatic browning dominates at higher temperatures, where lower water activity minimizes browning reaction. The construction and use of temperature/water activity phase diagrams to define storage conditions for milk powders and other lipid or protein-rich food powders are strongly encouraged.
Originalsprog | Engelsk |
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Titel | Handbook of Food Powders : Chemistry and Technology |
Redaktører | Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck |
Udgivelsessted | Cambridge, MA. |
Forlag | Woodhead Publishing |
Publikationsdato | 2024 |
Udgave | 2 |
Sider | 335-354 |
Kapitel | 19 |
ISBN (Trykt) | 978-0-323-98820-9 |
DOI | |
Status | Udgivet - 2024 |
Navn | Woodhead Publishing Series in Food Science, Technology and Nutrition |
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ID: 374462734