Kratko priopćenje

https://doi.org/10.5562/cca1785

Physical and Chemical Charateristics of Milk. Variation due to Microwave Radiation

Anca Dumuta ; North University of Baia Mare, 76 Victoriei Street, 430122 Baia Mare, Romania
Liviu Giurgiulescu ; North University of Baia Mare, 76 Victoriei Street, 430122 Baia Mare, Romania
Leonard Mihaly-Cozmuta ; North University of Baia Mare, 76 Victoriei Street, 430122 Baia Mare, Romania
Zorica Vosgan ; North University of Baia Mare, 76 Victoriei Street, 430122 Baia Mare, Romania

Sažetak

The purpose of this paper was to see what effects microwaves have on the physical-chemical
composition of the raw milk. The results showed that the averages of fat, protein, dry substance and lactose
concentrations decreased during the microwave exposure while the density averages increased. This
variation was characterized by the critical time moment of 31.71 s, corresponding to the moment when a
milk sample exposed to the microwaves action undergoes the first more significant alteration of its physical-
chemical composition. (doi: 10.5562/cca1785)

Ključne riječi

milk; microwaves; Lactoscope FTIR; physical-chemical features; critical point

Hrčak ID:

74809

URI

https://hrcak.srce.hr/74809

Datum izdavanja:

13.11.2011.

Posjeta: 5.829 *