Kinetics regulation of melanoidional formation in canned milk based on process parameters control

Melanoidin formation reaction is a key factor in canned milk production which determines product stability during storage. The aim of the work was to investigate the possibility of regulating this process by establishing patterns of technological parameters influence. The kinetics of Maillard reaction in model systems has been experimentally studied under varying temperatures (90 120 °C), heat treatment time, and active acidity (pH 4.010.0). It was found that hydroxymethylfurfural accumulation rate and optical characteristics change in the product increase exponentially with increasing temperature (Q10 ≈ 2,8) and reach maximum at pH 7.08.0. The study developed practical recommendations on process control based on optimization of temperature and time regimes and maintenance of pH at 6.4-6.6 to ensure the stability of product quality.