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dc.contributor.authorAugusto, Pedro E. D.
dc.contributor.authorIbarz Ribas, Alberto
dc.contributor.authorCristianini, Marcelo
dc.date.accessioned2016-10-19T10:45:25Z
dc.date.available2016-10-19T10:45:25Z
dc.date.issued2013
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10459.1/57983
dc.description.abstractHigh pressure homogenization (HPH) is a non-thermal technology which has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been widely studied, there are only a few papers in the literature reporting on physicochemical changes in fruit products due to HPH, especially regarding their rheological properties. The present work evaluated the effect of HPH (up to 150 MPa) on the viscoelastic properties of tomato juice. HPH increased the tomato juice storage (G′) and loss (G″) moduli. The parameters G′ and G″ were modelled as a power function of the oscillatory frequency (ω), and then evaluated as a function of homogenization pressure. It was observed that HPH processing improved tomato juice consistency more than it modified its nature/behaviour. The changes observed in the viscoelastic properties were attributed to disruption of the suspended particles during processing. Moreover, two modified Cox–Merz rules were used to correlate the products steady-state shear properties with viscoelasticity. The results obtained indicated that this process could be used to improve both product elastic and viscous behaviour, highlighting possible applications of the HPH process as a valuable tool to promote physical property changes in food products.ca_ES
dc.description.sponsorshipThe authors are grateful to the São Paulo Research Foundation (FAPESP) for funding Project Nos. 2010/05241-8 and 2010/05240-1.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.jfoodeng.2012.07.025ca_ES
dc.relation.ispartofJournal of Food Engineering, 2013, vol. 114, núm. 1, p. 53-63ca_ES
dc.rights(c) Elsevier, 2012ca_ES
dc.subjectFood propertiesca_ES
dc.subjectHigh pressure homogenizationca_ES
dc.subjectRheologyca_ES
dc.titleEffect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz ruleca_ES
dc.typearticleca_ES
dc.identifier.idgrec018298
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2012.07.025
dc.date.embargoEndDate10000-01-01


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