Milk and milk products undergo non-enzymatic browning as a result of the Maillard reaction. The kinetics of non-enzymatic browning of nonfat milk powder was studied at temperatures between 50?C and 400?C. The extent of browning was determined through image analysis of the digital photographs. It was found that the reaction was temperature dependent and satisfied the Arrhenius relation. The non-enzymatic browning rate increased with temperature. The activation energy has been measured to be on the order of 45 to 62 kJ/mol.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Connor, Amanda Marie

Publisher

• Worcester Polytechnic Institute

Identifier

• 03E001M

Advisor

• Shivkumar, Satya

Year

• 2003

Date created

• 2003-01-01

Resource type

• Major Qualifying Project

Major

• Mechanical Engineering

Rights statement

• In Copyright