Design of an ohmic reactor to study the kinetics of thermal reactions in liquid products

Abstract : An ohmic reactor was developed at a laboratory-scale to study the kinetics of thermal reactions in liquid products such as milk and infant formula in the UHT domain. Temperature mapping revealed good thermal homogeneity with a maximum difference of 3 °C in the treatment cell. The ohmic reactor enabled determination of the electrical conductivity of the product under the real thermal conditions with a precision of ±15%. Reproducible thermal profiles were obtained with a 2.3% relative variation for the heating phase, 1% for holding and 20% for cooling. The FAST index, giving a global measurement of the extent of the Maillard reaction in dairy products, was used to estimate the reproducibility of a thermal reaction with an average standard deviation of 3.8%. Finally, a semi-empirical model was developed to predict product temperature history during a complete thermal treatment with good adjustment for heating and holding and acceptable adjustment for cooling.
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https://hal.umontpellier.fr/hal-02059812
Contributeur : Laetitia Palmade <>
Soumis le : mercredi 6 mars 2019 - 21:31:31
Dernière modification le : lundi 2 septembre 2019 - 14:46:09

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Stéphanie Roux, Mathilde Courel, Laetitia Picart-Palmade, Jean-Pierre Pain. Design of an ohmic reactor to study the kinetics of thermal reactions in liquid products. Journal of Food Engineering, Elsevier, 2010, 98 (4), pp.398-407. ⟨10.1016/j.jfoodeng.2010.01.013⟩. ⟨hal-02059812⟩

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