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Influence of sucrose reduction on fouling during the production of dulce de leche

Published online by Cambridge University Press:  10 December 2021

Erica F. Mauricio ,
Júlia D. A. Francisquini ,
Igor L. de Paula ,
José C. C. de Cezarino Junior ,
Luiz F. C. de Oliveira ,
Rodrigo Stephani ,
Antônio F. De Carvalho  and
Ítalo T. Perrone
Erica F. Mauricio
Affiliation:
Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil
Júlia D. A. Francisquini
Affiliation:
Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil
Igor L. de Paula
Affiliation:
Department of Chemistry
José C. C. de Cezarino Junior
Affiliation:
Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil
Luiz F. C. de Oliveira
Affiliation:
Department of Chemistry
Rodrigo Stephani
Affiliation:
Department of Chemistry
Antônio F. De Carvalho
Affiliation:
Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil
Ítalo T. Perrone*
Affiliation:
Faculty of Pharmacy, Federal University of Juiz De Fora, Juiz De Fora, Brazil
*
Author for correspondence: Ítalo T. Perrone, Email: italotulerperrone@gmail.com
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Abstract

In this Research Communication we focus the food industry´s broad tendency to decrease sugar content in food products onto dulce de leche (DL) and examine the influence of sucrose reduction on the detrimental deposits formed during the production process. The method used to identify the impact produced directly on the heat exchanger during the production of this product with low sucrose content required varying the quantity of sucrose in the milk. Different percentages of sucrose (20, 15, 10, 5 and 0% w/w) were submitted to the DL concentration process in a process simulator. After concentration, the quantification of the deposits formed in each was carried out and these deposits were characterized according to their composition. Methods such as Kjeldahl, Pregl-Dumas and sem-EDS were used. Thus, the work highlights the need to change the product manufacturing process due to changes in the formulation that directly impact the formation of deposits in the equipment used (fouling). This deposit changes significantly in relation to its quantity as well as in relation to the composition and chemical characteristics as the gradual reduction of the sucrose content in the production takes place. Therefore, these impacts must be considered in order to maintain better manufacturing and ensure efficient cleaning of equipment.

Keywords

Concentrationdulce de lechereduced sugar and fouling
Type
Research Article
Information
Journal of Dairy Research , Volume 88 , Issue 4 , November 2021 , pp. 457 - 460
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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