Occurrence of 5-Hydroxymethylfurfural in Vacuum Foam-Dried Whole Milk and its Relation to Processing and Storage

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Abstract
The rela-tionship of 5-hydroxymethylfurfural (HMF) and its precursors to flavor storage stability was investigated. Vacuum foam-dried whole milk was produced and stored at 73[degree]F. HMF values were determined initially, and were found to range from 1-5 [mu]M/liter. Flavor stability, as a function of storage time, was determined by comparison to freshly dried powder in a Rank Paired Comparison test. A significant relationship was found between flavor stability and the initial HMF value. Formation of HMF during drying was studied as a function of maximum drying temperature. Twenty-five runs were made, wherein the maximum foam temperature was varied from 103[degree]F. to 200[degree]F. An Arrhenius-type equation was found to correlate rate of formation of HMF with maximum drying temperature. Analysis of variance showed this relationship to be very highly significant.

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