Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model

dc.contributor.authorAugusto, Pedro E. D.
dc.contributor.authorIbarz Ribas, Alberto
dc.contributor.authorCristianini, Marcelo
dc.date.accessioned2016-10-20T09:05:53Z
dc.date.available2016-10-20T09:05:53Z
dc.date.embargoEndDate2025-01-01
dc.date.issued2012
dc.description.abstractHigh pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing. The present work evaluated the effect of HPH on the rheological properties of a fruit juice serum model, designed to be similar to tomato juice serum. Product viscosity decreased due to the increase in homogenization pressure, and could be modelled well using two functions (power-sigmoidal and exponential; R2 > 0.98). The serum model processed at 200 MPa showed a viscosity decrease of 20% when compared to the original. Since fruit juice rheology is defined by the interactions occurring between the dispersed phase (suspended particles) and the solution (serum), the expected fruit juice behaviour was then discussed.ca_ES
dc.description.sponsorshipThe authors are grateful to the São Paulo Research Foundation (FAPESP) for funding projects nos. 2010/05241-8 and 2010/05240-1.ca_ES
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2012.02.033
dc.identifier.idgrec017780
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10459.1/57994
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.jfoodeng.2012.02.033ca_ES
dc.relation.ispartofJournal of Food Engineering, 2012, vol. 111, núm. 2, p. 474-477ca_ES
dc.rights(c) Elsevier, 2012. Open access under the Elsevier OA license.ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_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 a fruit juice serum modelca_ES
dc.typearticleca_ES
dc.type.versionpublishedVersionca_ES
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