Vitamin B1 and B6 retention in milk after continuous-flow microwave and conventional heating at high temperatures.
The effect of continuous-flow microwave treatment at high temperatures on the retention of vitamins B1 and B6 in raw milk with different fat content was evaluated. Results were compared with those obtained using a conventional system (tubular heat exchanger) with the same heating and cooling phases. Heat treatment of whole (3.4% fat) and skim (0.5% fat) milk at 90 degrees C produced no losses of vitamin B1 or vitamin B6 (pyridoxamine and pyridoxal). However, at 110 and 120 degrees C, while vitamin B1 content of milk remained constant, pyridoxamine increased (4 to 5% and 9 to 11%, respectively) and pyridoxal decreased (5 to 6% and 9 to 12%, respectively). Under the assayed conditions, no differences were observed between the content of these vitamins in conventionally and continuous-flow microwave-treated milk.
Sierra
I
I
Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain.
Vidal-Valverde
C
C
D000818:Animals; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D008055:Lipids; D008872:Microwaves; D008892:Milk / Q000737:chemistry*; D011736:Pyridoxine / Q000032:analysis*; D013831:Thiamine / Q000032:analysis*
D008055:Lipids; D011736:Pyridoxine; D013831:Thiamine