Optimizing conditions for thermal processes of soy milk

Kin Chor Kwok, Hanhua Liang, Keshavan Niranjan

Research output: Journal article publicationJournal articleAcademic researchpeer-review

53 Citations (Scopus)


Mathematical and kinetic models were set up for heat-induced quality changes in soy milk, including inactivation of trypsin inhibitor activity (TIA) and degradation of thiamin, riboflavin, color, and flavor over a wide range of time-temperature combinations with particular interest in the ultrahigh-temperature (UHT) range. On the basis of these models, multiresponse optimization of the thermal processes for soy milk was carried out to obtain the following effects simultaneously: (1) maximum destruction of bacterial spores, (2) maximum inactivation of TIA, and (3) minimum degradation of sensory and nutritional qualities. By a suitable selection of high temperatures and extended heating times, for example, 143 °C/60 s, it is possible to use a single-step UHT process to produce a commercially sterile soy milk with satisfactory TIA inactivation, highly acceptable color and flavor, and thiamin retention between 90 and 93%.
Original languageEnglish
Pages (from-to)4834-4838
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number17
Publication statusPublished - 14 Aug 2002


  • Optimization
  • Soy milk
  • Thermal process
  • Trypsin inhibitors

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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