EXOTHERMIC REACTIVITIES OF SKIM AND WHOLE MILK POWDERS AS MEASURED USING A NOVEL PROCEDURE

The activation energies of a whole and a skim milk powder were determi ned using an experimental technique devised from the transient model o f self-heating proposed in a recent paper. Two activation energies wer e found for the whole milk powder which suggested that different react ion mechanisms took place at different temperature ranges. The first m echanism in the 130-145 degrees C temperature range had an activation energy of 203.2 kJ/mol. The second mechanism in the temperature range of 145-165 degrees C had an activation energy of 74.7 kJ/mol which was within the literature values for oxidation. The activation energy of skim milk powder was found to be 97.1 kJ/mol. Comparison of results fr om the current study was made with literature. The advantages of the n ew experimental method were discussed. Copyright (C) 1996 Elsevier Sci ence Limited