Faculty Advisor

Shivkumar, Satya

Abstract

Milk and milk products undergo non-enzymatic browning as a result of the Maillard reaction. The kinetics of non-enzymatic browning of nonfat milk powder was studied at temperatures between 50?C and 400?C. The extent of browning was determined through image analysis of the digital photographs. It was found that the reaction was temperature dependent and satisfied the Arrhenius relation. The non-enzymatic browning rate increased with temperature. The activation energy has been measured to be on the order of 45 to 62 kJ/mol.

Publisher

Worcester Polytechnic Institute

Date Accepted

January 2003

Major

Mechanical Engineering

Project Type

Major Qualifying Project

Accessibility

Restricted-WPI community only

Advisor Department

Mechanical Engineering

Advisor Program

Mechanical Engineering

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