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Vortex fluidic mediated food processing - Fig 3

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posted on 2019-05-30, 17:27 authored by Shan He, Nikita Joseph, Xuan Luo, Colin L. Raston

MALDI mass spectra analysis of dissolved milk powder before and after different treatments (a) No treatment; milk powder: water = 1:5 (w/v). (b) VFD-enzymatic hydrolyzation; milk powder: water = 1:5 (w/v); temperature at 55°C; processing time of 20 mins; VFD speed at 8000 rpm; VFD tilt angle at 45°. (c) Conventional enzymatic hydrolyzation; milk powder: water = 1:5 (w/v); temperature at 55°C; processing time of 20 min.

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