Comparison was made between the amount of browning and protein quality loss during storage of whey powder under steady state conditions (25, 35 and 45°C and aw's of 0.33, 0.44 and 0.65 at each temperature) and a fluctuating temperature condition of 25/45°C with alternating 5 day periods at each temperature. The results showed that the maximum rate of browning and loss of protein quality (e‐DNP‐lysine and RNV by Tetrahymena assay) occured at aw 0.44 rather than at a higher aw as is found for many dried foods. The Q10's for the reactions were about 5 and 3.7 respectively, for browning and protein quality loss. Of major importance was that storage losses at constant aw, but under the fluctuating temperature condition, were significantly greater than at the mean temperature of 35°C. Using steady state data from the 25, 35 and 45°C conditions, the prediction of browning and protein quality losses for the fluctuating condition compared favorably (+ 10%) to actual losses, based on the simple Arrhenius relationship which indicates that temperature history does not significantly change reaction mechanisms.
|Original language||English (US)|
|Number of pages||5|
|Journal||Journal of food science|
|State||Published - Jan 1982|