Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/21863
Title: Optimizing conditions for thermal processes of soy milk
Authors: Kwok, KC
Liang, HH 
Niranjan, K
Keywords: Optimization
Soy milk
Thermal process
Trypsin inhibitors
Issue Date: 2002
Publisher: American Chemical Society
Source: Journal of agricultural and food chemistry, 2002, v. 50, no. 17, p. 4834-4838 How to cite?
Journal: Journal of agricultural and food chemistry 
Abstract: Mathematical and kinetic models were set up for heat-induced quality changes in soy milk, including inactivation of trypsin inhibitor activity (TIA) and degradation of thiamin, riboflavin, color, and flavor over a wide range of time-temperature combinations with particular interest in the ultrahigh-temperature (UHT) range. On the basis of these models, multiresponse optimization of the thermal processes for soy milk was carried out to obtain the following effects simultaneously: (1) maximum destruction of bacterial spores, (2) maximum inactivation of TIA, and (3) minimum degradation of sensory and nutritional qualities. By a suitable selection of high temperatures and extended heating times, for example, 143 °C/60 s, it is possible to use a single-step UHT process to produce a commercially sterile soy milk with satisfactory TIA inactivation, highly acceptable color and flavor, and thiamin retention between 90 and 93%.
URI: http://hdl.handle.net/10397/21863
ISSN: 0021-8561
DOI: 10.1021/jf020182b
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