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Abstract
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Article Information:
Optimization and Thermodynamics Studies on Enzymatic Milk Fat Splitting Process using Soybean Lecithin
J.H. Panwal, T. Viruthagiri and G. Baskar
Corresponding Author: G. Baskar
Submitted: 2010 July, 26
Accepted: 2010 August, 20
Published: 2010 September, 25 |
Abstract:
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Lecithin a natural product with unique surface active properties makes it ideal in food processing
particularly for fat splitting applications. In the present work the effect of initial fat content, process time, initial
enzyme concentration and temperature on splitting of milk was studied using soybean lecithin. The optimum
conditions for the maximum percentage fat splitting and unsaturated fatty acid formation were found to be an
initial fat content 0.3 g, processing time 90 min, lecithin concentration 5 mL of 3% (v/v) and temperature 40ºC.
The maximum percentage fat splitting and unsaturated fatty acid formation were found to be 6.26% (w/w) and
23.24% (w/w) respectively. Activation energy (Ea) required for the milk fat splitting using soybean lecithin was
found to be 0.44 J/mol.
Key words: Activation energy, fat splitting, lecithin, optimization, , ,
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Cite this Reference:
J.H. Panwal, T. Viruthagiri and G. Baskar, . Optimization and Thermodynamics Studies on Enzymatic Milk Fat Splitting Process using Soybean Lecithin. Advance Journal of Food Science and Technology, (5): Page No: 250-255.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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