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Open Access Issue
Shelf Life Prediction of Milk Powder Based on Changes in Headspace Oxygen Concentration in Packaging
Jia’ang CAI, Lixin LU, Lijing LU, Liao PAN
Food Science 2023, 44(1): 209-214
Published: 15 January 2023
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Purpose

To predict the shelf life of milk powder based on the change of oxygen concentration in the packaging headspace.

Methods

The relative oxygen consumption rate was used to characterize the oxidation characteristics of whole milk powder, and the oxygen consumption threshold was determined by analyzing several oxidation indexes. Oxygen permeability of the packaging materials and oxidation characteristics of milk powder were integrated to characterize the change of headspace oxygen concentration, and a shelf life prediction model of milk powder was established based on the total oxygen consumption. The model was verified by accelerated storage test of polyethylene terephthalate/polyethylene packaged whole milk powder at 45 ℃.

Results

The oxygen consumption threshold of whole milk powder was 0.04147 mg/g. The experimental data of oxygen concentration in the packaging headspace during accelerated storage was consistent with the predicted data, and the relative deviation between the experimental and theoretical shelf life was 6.06%.

Conclusions

The shelf life of whole milk powder can be predicted by the change of oxygen concentration in the packaging headspace.

Open Access Issue
Evaluation of Changes in the Characteristic Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light
Zepeng LI, Yuming DENG, Ke ZENG, Hongjie XI, Lixin LU, Lijun SONG
Food Science 2023, 44(16): 347-352
Published: 25 August 2023
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In order to study changes in the characteristic flavor of ultra-high temperature sterilized (UHT) milk under the influence of storage temperature and light, headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to detect the volatile flavor components of the product. Descriptive sensory evaluation, orthogonal partial least squares-discriminant analysis (OPLS-DA) and entropy weight method were used to determine the relationship between major characteristic flavors and characteristic substances. The effects of temperature and light flux on the flavor changes of different formulations of UHT milk were analyzed, and a model for comprehensive analysis of the characteristic flavors of UHT milk was developed based on the effects of initial unsaturated fatty acid content, temperature and light flux. The results of this research provide support for the quality control of different formulations of UHT milk.

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