Contaminated process water and accumulated enthalpy in semi-product caused severe deterioration of ready-to-eat flour milo-flakes

Chiung Huei Peng, Li Yun Lin, Chiu-Lan Hsieh, Chiung Chi Peng, Robert Y. Peng

Research output: Contribution to journalArticle


Inappropriate cooling and heating treatments in food bioprocesses may cause immediate decay or a time-dependent spoilage during storage. We encountered frequently the deterioration problems during the hot sale season of the product commercially branded "Maternal Milk Substitute," a wheat flour milo-flake product. The claimed products were always characterized with chocolate color, off-odor, high peroxide values, increased total ferric ion content in both the claimed product and the process water. In addition, an unusual enthalpy increase in the stored semi-product were observed. The synergistic effect of these parameters obviously would have exerted a very strong activating effect on the oxidative enzymes. In order to eliminate such an effect, we propose to recruit the treatment facilities of process water, and at the same time to install a built-in cooling system to reinforce the cooling efficiency for the stored semi-products.

Original languageEnglish
Pages (from-to)1682-1694
Number of pages13
JournalJournal of Food Process Engineering
Issue number5
Publication statusPublished - 2011 Oct 1


All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)

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