Show simple item record

dc.contributor.authorAugusto, Pedro E. D.
dc.contributor.authorIbarz Ribas, Alberto
dc.contributor.authorCristianini, Marcelo
dc.date.accessioned2016-10-20T08:59:37Z
dc.date.available2016-10-20T08:59:37Z
dc.date.issued2012
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10459.1/57992
dc.description.abstractHigh pressure homogenization (HPH) is a non-thermal technology that 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 works in the literature reporting the physicochemical changes caused in fruit products due to HPH, especially those regarding the rheological properties. The present work evaluated the effect of HPH (up to 150 MPa) on the time-dependent and steady-state shear rheological properties of tomato juice. HPH reduced the mean particle diameter and particle size distribution (PSD), and increased its consistency and thixotropy. The rheological results were in accordance with the PSD observed. The rheological properties of the juice were evaluated by the Herschel–Bulkley and Falguera–Ibarz models (steady-state shear) and Figoni–Shoemaker and Weltman models (time-dependent). The parameters of these equations were modelled as a function of the homogenization pressure. The models obtained described the experimental values well, and contributed to future studies on product and process development.ca_ES
dc.description.sponsorshipThe authors thank the São Paulo Research Foundation (FAPESP) for funding projects no. 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.2012.03.015ca_ES
dc.relation.ispartofJournal of Food Engineering, 2012, vol. 111, núm. 4, p. 570-579ca_ES
dc.rights(c) Elsevier, 2012. Open access under the Elsevier OA license.ca_ES
dc.subjectFood propertiesca_ES
dc.subjectHigh pressure homogenizationca_ES
dc.subjectRheologyca_ES
dc.subjectViscosityca_ES
dc.titleEffect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shearca_ES
dc.typearticleca_ES
dc.identifier.idgrec017892
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2012.03.015
dc.date.embargoEndDate2025-01-01


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record