THERMAL DEGRADATION OF VITAMIN C DURING UHT PROCESSING OF BUFFALOMILK

Article Id: ARCC5531
Citation :- THERMAL DEGRADATION OF VITAMIN C DURING UHT PROCESSING OF BUFFALOMILK.Asian Journal Of Dairy and Food Research.2000.(19)
Singh R.R.B., Patil G.R.
Address : Dairy Technology Division National Dairy Research Institute, Karnal-132 001

Abstract

Thermal degradation of vitamin C during UHT processing of buffalo milk was studied using a direct type UHT plant at 130°, 135°, 140° and 145°C temperatures for 3.28, 9.57, 16.21 and 22.73 sec. The average values for vitamin C destruction varied between minimum 9.43% at 130°C for 3.28 sec and maximum 34.09% at 145°C for 22.73 sec. The D-values obtained were 310.58, 265.65, 231.55 and 207.50 sec at 130°, 135°, 140° and 145°C temperatures. respectively. The z-values for 15, 20, 25 and 30% destruction of vitamin C were 15.26, 19.18, 32.01 and 39.35°C in that order.

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