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.
Worcester Polytechnic Institute
Major Qualifying Project
Access to this report is limited to members of the WPI community. Please contact a project advisor or their department to request access
Restricted-WPI community only