Kinetics of Various Deteriorative Changes During Storage of UHT Soy Beverage and Development of a Shelf-life Prediction Model

Development of a process for manufacture of long-life dairy dessert kheer and its physicochemical properties

“…Use of antioxidant (0.01% BHA) did not make any perceivable difference in the TBA value (0.114 with and 0.124 without the antioxidant). TBA value of ultra heat treatment (UHT) soy beverage increased from 0.068 to 0.199 OD after 10 days of storage at 45°C (Narayanan et al. 1993).…”

“…The higher F o was accompanied by greater browning as observed during the entire storage period. Reflectance of UHT soy beverage dropped from 52.3% to 49.5% after 10 days of storage at 45°C (Narayanan et al. 1993).…”

Prediction of sensory quality of UHT milk – A comparison of kinetic and neural network approaches

“…The percent root mean square error (%RMS) for the two models were 8.25 (Model I) and 5.34 (Model II). Similar models developed in the past by Anantha Narayanan et al (1993) predicted flavour and total sensory score of UHT soya beverage by using kinetic functions of a single parameter i.e. TNBS.…”

“…In this Arrhenius relationship, the pre-exponential factor is the magnitude of reaction rate independent of temperature and the activation energy describes temperature sensitivity of the reaction. Such models have worked successfully in the past (Anantha Narayanan et al, 1993;Patel et al, 1996;Hough et al, 1999;Singaglia et al, 2003) for a number of processed foods.…”

UHT‐Sterilized Peanut Beverages: Changes in Physicochemical Properties during Storage

“…Similar studies on UHT sterilized whole milk (Kocak and Zadow, 1985;Manji et al, 1986;Reddy et al, 1991) and on UHT soy beverage (Narayanan et al, 1993) revealed a continuous drop in pH during storage. Andrews et al (1977) attributed a drop in pH of UHT milk stored at 30 and 37°C to loss of positive charges on the protein molecule.…”