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UV-treatment of opaque dairy products for vitamin D3 adjustment
Project
Project code: MRI-MF-08-322-1050 UV-Milch
Contract period: 01.09.2020
- 31.03.2023
Purpose of research: Applied research
Among novel processing methods, the use of ultraviolet (UV) light has gained significant attention as a promising technology for liquid and transparent foods, such as juices and wine. Processing efficiency in using UV treatment is influenced by several factors, i.e. absorbance coefficients, turbidity, flow rate, and particle size and characteristics. These factors have to be assessed per media. There is still a lack of knowledge regarding both interactions of processing parameters and flow behavior and influences raised by specific product characteristics, e.g. multiple scattering. UV treatment is already being applied in dairy processing to sterilize transparent media (process water, brine solution) and for the surface of cheese. Whole and skimmed milk remain a challenging application due to its high turbidity and scattering by multiple dispersed particles. Innovative types of flow reactors enable the treatment of opaque liquids like milk by increased turbulence and reduced layer thickness for transmission. In 2012, the European Food Safety Authority (EFSA) approved UV-C-treated milk as Novel Food. This treatment was reported to form vitamin D3 from intrinsic precursors and to extend the shelf life. However, an optimum reactor as designed for milk and dairy products and any process–product relations has not been evaluated. This project aims to expand the knowledge regarding UV technology for treating milk and opaque liquids, as well as building an efficient UV-reactor and to quantify the vitamin D3 transformation depending on the dose applied. The best treatment parameters (flow type, dose) and reactor design will be evaluated based on the viscosity, turbidity, shear stability, and hygienic requirements of milk production. Here, dairy model fluids will be used to link process parameters and physical properties and to reduce the complexity of food matrices like milk. Energy efficiency is evaluated by experiments with a biodosimeter in milk or milk based products. Combinations of the novel UV-C and an established heat-treatment will be a subject of the investigations, elaborating synergistic effects and process sequences. In addition, the effect of UV-B on the conversion of vitamin D3 will be investigated. Finally, processing schemes and parameter ranges for UV application in milk will be established analogous to the design of the heat-treatment. As a result, fresh milk or processed products like buttermilk can be produced with tailored vitamin D3 content without supplementation.
Section overview
Subjects
- Food Chemistry
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)
