Kinetic study of Maillard reactions in milk powder by photoacoustic spectroscopy

Christophe N. N'soukpoé-Kossi, Roger Leblanc, Roger M. Leblanc, Paul Paquin

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Application of photoacoustic spectroscopy (PAS) to the analysis of milk or dairy products is reported. We have studied the kinetic aspects of the Maillard browning reactions in milk powder tablets. The reaction rate has been assessed by using the spectral ratio I335/I280 (i.e., the PA intensity of the Maillard reaction products to that of proteins). The molar energy and enthalpy of activation were found to be 115 and 113 kJ mol-1 at 298 K, respectively. We discuss the relevance of the application of photoacoustic methodology in dairy research and the milk industry.

Original languageEnglish
Pages (from-to)497-501
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume36
Issue number3
StatePublished - Dec 1 1988
Externally publishedYes

Fingerprint

photoacoustic spectroscopy
Photoacoustic spectroscopy
Maillard Reaction
dried milk
Maillard reaction
Powders
dairy products
Spectrum Analysis
Milk
milk industry
kinetics
Maillard reaction products
Kinetics
enthalpy
Dairy products
dairies
Dairy Products
Photoacoustic effect
Dairies
Reaction products

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Kinetic study of Maillard reactions in milk powder by photoacoustic spectroscopy. / N'soukpoé-Kossi, Christophe N.; Leblanc, Roger; Leblanc, Roger M.; Paquin, Paul.

In: Journal of Agricultural and Food Chemistry, Vol. 36, No. 3, 01.12.1988, p. 497-501.

Research output: Contribution to journalArticle

N'soukpoé-Kossi, Christophe N. ; Leblanc, Roger ; Leblanc, Roger M. ; Paquin, Paul. / Kinetic study of Maillard reactions in milk powder by photoacoustic spectroscopy. In: Journal of Agricultural and Food Chemistry. 1988 ; Vol. 36, No. 3. pp. 497-501.
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