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A QUANTITATIVE ��ODEL FOR TITF. DESIGN OF

A PROCESSED INFANT FOOD

PRODUCT FOR THAILAND

A the sis pre se nte d i n part ial f ul filmen t

o f the re qui rements for t he degre e of Ph . D.

i n Produ c t Devel opmen t a t t<as.sey Uni versi ty

Pat c hr e e Chi ttapo rn

1977

ABSTRACT

A quan t it ati ve model was dev e lope d to d e sign a

processed in fant food produc t for rl 'hailand . Linear

programming was u s e d a s a basi s for the mod e l . The

model c an s e l e c t n o t only t he raw ma t e rial s but al s o the

proc e s s , t aking into cQns i d e ra ti on the nutri t i onal

requirements of i n f, n t s and th e product ac c ept abil i t y .

Furth e rm o re , any chan ges in the raTI M2terials, proce ss and

product quality can be ea sily studied Dith the m odel .

ii .

The model �as developed in three consecutive steps.

Firstly, the Thai i n fan t ' s nutritionnl rnquirements, and

the cornposi tions and c ost,s of sui l.:· hle indigcn ou c Th.1i ra\•:

material s were incl uded in the linear proe;rammine; mod e l .

Secondly, the e f fe c t o f hent processing on the d e s t ru c t ion

o f the required nutrients was con s i d e r e d for d i f ferent

processe s and the nut ri tional constraints in t he m od e l

were m od i fie d t o a l l ow fo r t h e l ocse s d urin g pr oc e ssin g . A

mixture o f raw m a t e rial s was chosen by the m o d e l for e ac h

pro c e ss and t h e most s u i t a b l e c ombination o f pro c e s s and

raw mat e rial s was sel e c t e d . Final ly , eating qual i t i e s were

inc l ud e d in the model whic h enable d the mode l to s el e c t

the raw mate rial s not onl y s ubj e c t t o the modi fi e d

nu tri t i onal c on st raint s but also t o the r e quir e d e at i n g

qual i ty .

T o incl ud e the l os s e s o f n utrient s d�ring h e a t

pro c e s sing , dat a o n the d e s t ruc t i on o f nutrient s b y h e at

p r o c e ssing we re c ol l e c t e d from the literature t o pre d i c t

t he r eac t i on rate c ons t an t s a t d i f fe r ent tempe ra t ur e s .

First o rder r ea c t i on kinetics were a ssu med . The

i ii .

Arrhenius r e lati onsh ip be t we en t h e r eaction rate c on s t an t

and t h e r e c i pro c al o f t he abs o lu t e tempe rature wa s f oun d

t o be Gen e r al l y t ru e f or th e destruction of all vi t anins

and e ssen t i al amino ac i d s . Th e lo;,Ecs o f vi tamins and

amin o ac i d s during a pro c es s wer e thu s c al c ul at e d fr o n the

Arrhenius relat ion ship using the t i me and t emp erature

hi st ory o f t h e procecs4

By including t h ese l o s se s o f nutri en t s int o the

nutriti on al c on s t rain t s in the mo de l , their effects on

the nut ri t i onal c ompo si t ion and cost of the formulation

were c ompared for rlifferent procc�r�r and a choice was made

of the mo st suitable process. :evcr�l cooking an d

d e h yd r at i on proc esses whi c h c o uld be use d for in fan t f o od

proc essing in Thail and w ere compared and b at c h c o oki ng

fol lo we d by d r u m dryin g was f ou nd t o be be st .

Con s umer e val u a t i on o f t he dru m dri ed p rodu c t

s u ggest e d a need for i mp r o veme n t in t h e t a s t e and c ol our

o f the p r oduc t . Constrain ts restric t ing the s e l e c t ion o f

s u gar and of ra w m at eri al s with st rong c ol ours we re

inc l ud e d in the m odel , an d a m ore ac c eptable produc t was

obtain e d .

Thi s m o d e l c an be used n o t only t o formul a t e an

a c c e p t ab l e mi xt ure of ra w m a t e ri al s f or any p ro c e s s but

also to c ompare d i f fe rent proc e s s es for the produc t i on o f

an ac c ep t able and c h e ap i n fant food .

A C I JO'.'JLED GEJv�ENT S

T his re se arch, forming a co operative re se arch

programme be tween F o od T echn ol ogy Department, Mas s e y

University a n d Chemical T echnol ogy Departme nt,

iv .

Chulal ongko rn Unive rsi ty, was sponsored by the New Ze al and

Calumba Plan Sch olarship . The sp onsorship would have n o t

b e en possibl e t o obtain wi t h o u t the initial s upport by

Dr . Mary D. Earle and the Food Techn olo gy Depar tm ent .

The s ucce s s of t h i s research was due t o the e xperi ence

and c on fidence of my supervisor, Dr. �ary D. Earle , whom I

shall alway s be grateful and in p�rticular for h e r untiring

in t erest , p ati ence and encourar0mcnt.

I al s o wish to express my appreciation t o various

pe ople, who assist e d thi s rese2rch in many ways . In

particular I would like to t hank:

Pro f e s s or R.L. Earl e and Dr . G.�. �al lace for their

valuable discussion, wil ling assistance and e ncouragemen t .

Pro f e s s o r A . Valyase vi, D r. S. Dhanamit t a,

Pro fe ss o r M . Robins on , Dr . N. Swindle and Dr . M. Hardy f o r

advice and comme n t on in fant nu t riti onal re q uiremen ts .

Dr . W. Edwardson and Dr . A. And e rson for t heir

valuable criticism and encouragement .

Pro f e s s or R . Richard s f o r p roviding the facilitie s .

Es s o Re finery C ompany, Thailand for t he u s e o f t h e

I BH comp u t e r •

. . Als o t o Tipwanna and Kan j an a for their a s sistance in

I

carrying out the consumer survey, the �hai students in

Pal:r1erston North 1vho participated in the consumer pP.nel;

and in particular to Sripanya, �aowaluk, Kalaya, Pantipa

and Pi:r1pan for their time and effort in proof readinc.

v.

Finally, I ·Hould like to t1v1.nk my typists, Frs. Chris

�olda\my for her efficiency, skill and patience and 2.lso to

Mrs. !-eather Devere and �oncluk for takinG part in some

of th e typing.

Pntchree Chittaporn

J uly, 1977

Cm:TENTS

'I'AELES

FIGURES

1 • THE NEED FOI< JIY. H�FJI.Wl' FOOD p· TFJ\IL./\ND

1 • 1

1 .2 1 • 3

1 .4 1.5

1 • 6

R e l e van t i n f ormDtion on Th�iland

N utritionDl s t a t us of infant in Thail and

Reviews on infan t fe e d in g pr� ct i ce s in Thailand

Inves tigation on fe eding p� t l e rn s

The type s of infQnt food 0vailable i n Thailand

The need for nutritional infnnt food

2. DETr.mnNATIO�� oF fiUAH'l'ITA'T'IVF. P1D "•UALI'I'f:TIVE CHAR./\CTF.:RISTICS OF Il'TF r�T F00D

2 . 1

2.2

2.3

Infent nutritional rcquirenent

0ualitativc chPrPctcrirtic� of the infant food

Conclusion

3. SETTING iJP rniiE LJT�2I>. R FRC!Gl�l\l1l "PrG ; :ODEL FOR

A : IJ1 Fi\f!T FOOD

3.3

3-4

The general lin e <t r pror;r8r:llninG model

The Thai food r�w materinls

Linear programming model for infant food Se t ting up the dP ta for solvine th� p roblem by compute r

Obt aining solution by computer

C onc l usion

lt. THE DESTRUCTION OF NUTRIENTS ''IITH HEAT

PROCESSING

nut rient l o s s e s in food proc e s sing

The ord�r of the rea ct ion s involved in the

d e s t ru c t i on of nut rien t s

vi.

X

XV

1

4

7

10

16

19

23

60 7Lt

78

87

94

97

1 01

103

105

4.3 Reac t i on rat e kine t i c s for nu t rient d e s t ruc t i on 109

4 . 4 Review on stability o f nutrien t s during heat 111

p r o c e ssing

4.5

4. 6

Lt • 7 Lt • 8

Lt • 9

4. 10

Lj . • 1 1

4 . 12

L�. 1 3

4 . 14

4. 15

Lj • 1 6 4. 17

4. 18

L1 • 1 9

Lj.20

Lj • 2 1

5 .

5 . 1

5.2

5-5

Protein and en: en tinl amino 2cids

Fat and linoleic acid

Vitamin A

Vitamin D <:"tnd vitamin K Vitamin E

Ascorbic acid

Thiamine

Siboflavin

! �iacin

Vitalllin 136 Vitamin B12

Pantothenic acid

Folic acid

C holine and biotin

�!inerals

Prediction of t.hc reac tim r:,te con c L _ nt

Conclusion

rreparation o f r�� c�tsri3l� Predryinf procecs

Drying proceoc

Prediction of the nutrient l:J:·�;cc during the

processing

Conclusion

6.1 Modificution of the model �ccording to the

losses du ring the prcdryir..r; f'rocess

6.2 6.3

6.4 6.5

Selection of prcdryinc process

Modification of the mod el accordine to the

loccec during the drying proceEs Selection of drying process

Conclusion

7. MODIFICAT IOI'T OF THE LP:F.f\ 1� fW!�-q.f\y'·L G t":ODEL FOR PRODUCT ACCEPTAP.ILJTY

Processing of the final formulation

vi i .

112

13 0

13 1

134

1 3 Lt

13 7

1 Lt2 1Lt7

149 150

152

154

156

158

159

160

175

179

130

1 91

201

213

216

226

229

241

241

244

7.2

7.3

7.4

Jwaluation of the product

l.odification of the model accordinc to the

required qualitative characteristics

Evaluation of the modified product

7.5 Processing of the desiened infant food using

s ynthetic raw materials

7.6

8. 1

8.2

8.3

8.4

8.5

Conclusion

The scheme

The present achievement

Future work regarding the product

Future work recarding tho �odel

Conclusion

BIBJ,IOC::RAP�iY

.:\PPErDI CES

1 . Percent2.,:-;c distri butj_or:. of : onthly household

expenditure for foods, coods and services l1y

region in rur2.l and ur.han nrcn.

2.

3. 4. 5.

rreast feeding f or infant (0-1 year ) ConsQmer survey form

rarket survey form

The Thai �otification on the quality of

infant food

6. Codex Alimentarius draft standard for infant

formula

7. The averae;e Heic;ht of rr:ale and female infants

viii.

246

248

256

260

263

265

267

268

270

271

273

302 303

304

307

308

313

by age group 322

8. Summary of linear programminc; models in

nutrition problems 323

9. Recorded and estimated yearly production of

raw materials 326

10. List of references for the food compositions 327

11. Raw material composition tables 331

12 . 1 3.

Abbreviated names ur.:ed for ro;·1s rmd columns

The temperatures and time� collected for

different metho�s of drying

1/+• Product ternJ)erntures during V'lCUum drying of

to111o.to juice

1 5 . Taste panel form

1 6 . Scoring for the �.JotJ-Jers' opinions

ix .

338

339

345

Tfi.PLES

1. 1 Area and po pul2tion by rerion

1 • 2 Income per ca pit a by rocion

1.3 The mortality rate of children 1-4 years of

2

2

age in selected c ountri e s conp�red to Thailand 4

1.4 CD.ses admittcc' ·:ne� de·.ths of in frn1 t s by

malnutrition (nu:-nber and j.ic:rconti"3f;c ) 1 . 5 Percent of PCH in preschool children in

various cate�ories by age in �onths in 4 districts

1.6 Type of food fed to inf. nt (0-1 year) 1 .7 The distribution of tho number o f households

in Thailand and the nunber of �others interviewed in each re�ion

1.8

1.9 Durntion of brer:.ct fccdinc;

1.10 Percentage dirtribution of �ifferent types

of solid food introduced to infPnts in 4 rec;ions

1.11 J...z,e of inf<mt nr1en di f fercn L �-oli.d foods are

5

6

9

10

1 1

1 2

1 3

in traduc e d in vnrious regions 1 L1-

1 • 12 Dairy products [", vai.lable in the market 1 7

1.1 3 Types of infPnt food other than dAiry products

available in the marl':et

2. 1

2 .2

The nutrients specified in the design of

infant food

Energy requirement for infants

2o 3 Recommended daily energy intake for Thai

infant

2.4 Safe level of protein intake for different age

groups of infants

18

25

28

29

30

x .

2.5 Comparison of amino acids in e��' humAn milk

and FAO pa tte rn

2.6

2.8

Estimated requirelllents and ctc1visr-1ble intakes of

n;'tjor minerals nt the :J.CC of Lr to 12 months

Renal solutes load of proposed 8pecification

S1Jecificc-1tioE r.et for infant f ood

2.9 Number and perc0nt.:tge of different types of

fruits gi VC::1l t·O in frn tf' i:1 l1 re ["iOnS

2.10 �;umber and :per·ccntace of r.1othcrr: rr(: ferring

xi.

34

45 48 58

6 1

different fOrLls of in f o n t food 63 2.1 1 l'Jumber and J_Hn·cr !l L-::Lse of )!'Others prc ferring

different flavours

2.12 J':umber and rercu1tnre of n•'Jtherc pr e ferrin g

different c olours

2. 1 3 ·:umber a ne pc� ·c��!� t:J r:·e J f !:;o 1 !!Cc 2.·; l'1rc fe rring

c; i f f e re n t c ') n ::-, i r r. cm c i e E..

2.llr "u·:1ber and pc.:·cl:nt::-:r.·e or r.otrtcn ·:,ith

63

c'i ffercn t me t1cods of prer.�rinp food for infa n t s 65 2.15 :rur�,ber and pc�'centa·'�e c'i!::·tributi�:m or mothers'

occupation

2.16 ; l umber and pc:-·centc;gc of uothers \'Jith different

opinions in prep�ring infant f ood

2 . 1 7 Number and percentage of facilities

2. 18 Number and percentage of �othe rs wi th

di f fe rent market channels for milk-based

inf ant food distribution

2 .19 The distribution of mothers in c om e s by di f fe rent r e gions , c omparing t o t he national

66

67

68

70

dist ribut i o n 71 2.20 Numbe r and pe r c e n t age o f mothe rs with

di f fe r e n t a c c e pt abl e pri c e s for d aily fee ding

by inc ome c a t e gori e s

2.21 N umbe r and pe rcenta ge o f m o t h e rs wi t h

72

di f fe re n t a c c e pt able pri c e s for daily fe e d ing 73

3. 1 F o od raw m a t e rials and the i r costs , bah t p e r

100 g e dibl e p o r t i on , u s e d in t h e lin e a r

programming model

3. 2 Di r ect nutritional constrain ts

3.3 Nut ri t i onal constr� i n t requiring lin e ar

expression of interrelationship between

nutrj_ents

3.4 Nutriti onal constraints al bounds foun d wit h

initial problem file

4.3

4·5

�.6 4-.7

�utritional and raw m8teri�l conpoGitions and

cost o f feasible s ol ut ions

Reaction rate c onstants for histidine

I?eaction rote constants for iEoleucine

}�eaction rate constants for leucine

Re9ction rate constants for lysine

Reaction rate constants for Methionine

Reaction rate conctants for cystine

f.?e action r D t c conE t �w t .s f nr :;)lll; n ylal an in e

Reaction rate c on e tan ts for tyrosine

4· 9 Reaction ra te constants for threonine

4.10 Re action rate const ants for tryptophan

4.11 r�enction re:-._te constants for vnline

xii .

82

90

9 2

98

100

119

120

1 21

1 22

1 24

1 25

1 26

1 26

127

1 28

12 9

4.1 2 Re action ra te constants for cnrotene 133

4.13 Reaction ra te constants for vit amin E 137

4. 14 �eac tion rnt e constants for �1 1·c orbic acid 140

4. 15 Reaction rat e con s t an t s for thiamine 144

4.16 Reaction ra t e constants for riboflavin 148

4.17 React i on rat e con s t an t s for ni acin 150

4. 18 Re action rate cons t an t s for vitamin B6 152

4.19 Re act ion rate cons t an t s for vitamin B12 153

4.20 R e action rat e const an t s for pan t o thenic acid 156

4.21 Re act ion rat e con s tant s for folic acid 158

4.22 The estimated activation energy for amino

acids and vitamins

4.23 The reaction r?te constants predicted at

temperatures of 90°C to 130°C for amino acids

and vitamins

5.1 The renction rate constant for de�truction of

trypsin inhibitor

5. 2 Gelatinization range s of tc:�:pc Y'a t ure for

V.Jrious ste1rches

1::: 3 ./•

5 -4

Temperature and time diEtribution during

heating and cooling for selected batch and

continuous p1ocesses

Product temrere1tures and dryin� times selected

for vacuum, foam mat and drum d ryin g

5.5 The predicted nutrient losses during predrying

process at 98°C and 121°C, b�tch �nd continuous

process

The predicted nutrient lo�Ee� durin� different

methods of drying

The pre d ic ted nutrient losses durinf different

me thod .:=: of drying with bnt ch predrying at 98°C

6.1 The modified constraints of n�ino acids and

vitaltlins for the predryinr process

6.2 l�utri tional ancl r;l.\'1 m.:tter·ial co�nrosi tions for

batch and continuouE proc esr at 98°C an d 121°C

Nutritional und rmv me1tcrial c omposition s for

ba.tch and continuous procesc :'t 98°C a n d 121 °C

with calcium carbonate ad ded

6.4 The cost of the s o l u t ions and the modi fi c a tions

for predrying process, with and without c al cium

c arbonat e

6.5 T he modi fied c on s t rain t s o f amin o acids and

vitamins for di f fe re n t dryin g me thods

6 .6 Nutri t i onal and raw mate rial c omposit i on s o f

t he soluti ons for d i f fe rent me thods o f d rying

xi i i .

165

166

183

186

190

198

203

209

212

218

220

224

226

229

231

6.7 'l'he r e ' ·tricte d constrainb; of the .solutions

f0r different drying m eth o� .s , �ith and without

calcium carLonate

6.8 Sumr!1ary on the cost, modification of the

constraints and the pc rcc nt n '"C lor:ses of

restricted nutrients for fiffprcnt drying

methods

6.9 :Tutritional c:md r0\'J r:1r1 tcr:Lnl c'J:::rositions of

the ""Olutions for di ffc r cmt l'H"tlJOdS Of

7. 1

procc�sin� �ith added cnlciu� c�rbonate

The classifj_cr:tion of rt'r.• T t�.;ri<.ls nccorcl ing

to different colours o.nti different scores

7.2 Determin�1.tion of the C: i f f c r c n t colour

intenEi ties in the ini tj_,,l for:!1U1a

7. 3 :rutritionnl and raw �aterial c o mpositions and

xiv.

235

236

238

250

251

costs of the colutionr; \'JitL colour and tr ste

constr�{in t::..; cOL']· red to the oric;in21 so1ution 256

7 • Lt- The consumer pane1 score s for the original

�nd modified products

7.5 'The consu .1 c r pt1J:c1 scorer:: for the modified

indicenous product and ca lcium corbonate

added :rroduct

258

262

FIGURES

3.1 The LinePr pro�ramming mutriY for the design

of infant food

L�.1 �el:-1tionshi�--, of re:Jction r:te and tet1perature

89

for isoleucine, cystine, threonine and histidine 1 62

4.2 Relationshir of reaction rnte and temperature

for leucine, lysine, methionine and tyrosine

4.3 Relationship of reaction rate and temperature

for phenylalanine, tryptophan and valine

4.4 Relationship of reaction rote nnd temperature

for thiamine, niacin, folic acid and

vitamin B 12

4 .5 Relntionship of rooction r. te and temperature

for vitamin A, vitamin �' arcorbic acid,

163

164

17 1

riboflavin, vitamin E6 and pantothenic acid 1 72

5 . 1 Relationship of reaction rate and temperature

for destruction o f trypsin inhibitor

5 . 2 Relationship of reaction rate and temperature

for trypsin inhibitor, tlliCJ!'linc, folic acid

and vi tar�in E

5 .3 Comparison of the destruction of trypsin

inhibitor, vitamins and bacteria

8. 1 The scheme for the design of infant food

1 84

205

206

266

xv.