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Optimization of milk electroreduction: impact of low anode/cathode voltage difference application on its redox potential modulation during treatment and storage

Optimization of milk electroreduction: impact of low anode/cathode voltage difference application... Milk degradation during processing and storage is mainly due to oxidation–reduction reactions. Electroreduction was proposed recently to modulate the redox potential of food such as milk. However, only one study was carried-out on milk with a hydrodynamic electroreduction cell, and this study concluded, according to its protocol, that 4 V was the best anode/cathode voltage difference. But, since electroreduction is an electromembrane process, energy consumption is a major concern. Optimization of milk electroreduction can be one of the ways for improving milk resistance to alteration. Our objectives in the present work were to (1) investigate the effect of low anode/cathode voltage differences on milk redox potential modulation during electroreduction, (2) optimize the process, and (3) compare storage of a low-voltage electroreduced milk with a non-electroreduced milk. It appeared from these results that electroreduction at anode/cathode voltage difference of 3 V was sufficient to ensure a significant decrease in redox potential and dissolved oxygen and allow an energy saving of 79% in comparison with a treatment at 4 V. It appeared also that oxygen is an important parameter to consider during storage of electroreduced milk. To our knowledge, this study is the first one to demonstrate that electroreduction process can be a technological and chemical free alternative to improve stability against oxidation with a low-energy consumption. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Optimization of milk electroreduction: impact of low anode/cathode voltage difference application on its redox potential modulation during treatment and storage

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Publisher
Springer Journals
Copyright
Copyright © 2011 by INRA and Springer Science+Business Media B.V.
Subject
Chemistry; Microbiology; Agriculture; Food Science
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-011-0026-5
Publisher site
See Article on Publisher Site

Abstract

Milk degradation during processing and storage is mainly due to oxidation–reduction reactions. Electroreduction was proposed recently to modulate the redox potential of food such as milk. However, only one study was carried-out on milk with a hydrodynamic electroreduction cell, and this study concluded, according to its protocol, that 4 V was the best anode/cathode voltage difference. But, since electroreduction is an electromembrane process, energy consumption is a major concern. Optimization of milk electroreduction can be one of the ways for improving milk resistance to alteration. Our objectives in the present work were to (1) investigate the effect of low anode/cathode voltage differences on milk redox potential modulation during electroreduction, (2) optimize the process, and (3) compare storage of a low-voltage electroreduced milk with a non-electroreduced milk. It appeared from these results that electroreduction at anode/cathode voltage difference of 3 V was sufficient to ensure a significant decrease in redox potential and dissolved oxygen and allow an energy saving of 79% in comparison with a treatment at 4 V. It appeared also that oxygen is an important parameter to consider during storage of electroreduced milk. To our knowledge, this study is the first one to demonstrate that electroreduction process can be a technological and chemical free alternative to improve stability against oxidation with a low-energy consumption.

Journal

Dairy Science & Technology – Springer Journals

Published: May 26, 2011

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