Effect of high pressure homogenization on rheological properties of tomato products

• Grant number: 10/05241-8
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2010
• End date: August 31, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Marcelo Cristianini
• Grantee: Marcelo Cristianini
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Pedro Esteves Duarte Augusto

Abstract

High pressure homogenization (HPH) has been widely studied as a non-thermal method for fruit products preservation. Industrial assessments and scientific works have demonstrated the consistency increasing in those products due to HPH. However, just a few works in literature have studied the physic-chemical changes in fruit products due HPH processes. The evaluation of rheological changes due to HPH is important not only for process design, but so to use this technology for promote desirable changes in food products, such as improvement of its consistency. Tomato is one of the most important vegetables for the food industry. The industrial tomato production of São Paulo State stands out to represent 42% of Brazilian production. Consistency is one of the most important properties for tomato products acceptability. The main challenge in tomato products processing is to select and design raw materials and unit operations to ensure desirable rheological properties. Several works have been done to understand the influence of raw material and process properties on the rheological characteristics of tomato products. However, there is a lack in literature regarding the influence of HPH processing in rheological properties of tomato products, although it has been demonstrated to be important for fruit juices and hydrocolloids. The present project aims to study the influence of HPH processing in tomato juice rheological properties, regarding its time dependent, time independent and linear viscoelastic properties and physical stabilization. (AU)

Scientific publications

(8)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

LEITE, THIAGO SOARES; AUGUSTO, PEDRO E. D.; CRISTIANINI, MARCELO. Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice. FOOD BIOPHYSICS, v. 10, n. 2, p. 169-180, JUN 2015. (12/17381-4, 10/05241-8, 10/05240-1)

AUGUSTO, PEDRO E. D.; IBARZ, ALBERT; CRISTIANINI, MARCELO. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule. Journal of Food Engineering, v. 114, n. 1, p. 57-63, JAN 2013. (10/05241-8, 10/05240-1)

KANEIWA KUBO, MIRIAN TIAKI; AUGUSTO, PEDRO E. D.; CRISTIANINI, MARCELO. Effect of high pressure homogenization (HPH) on the physical stability of tomato juice. Food Research International, v. 51, n. 1, p. 170-179, APR 2013. (10/05241-8, 11/09220-8, 10/05240-1)

AUGUSTO, PEDRO E. D.; IBARZ, ALBERT; CRISTIANINI, MARCELO. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model. Journal of Food Engineering, v. 111, n. 2, p. 474-477, JUL 2012. (10/05241-8, 10/05240-1)

AUGUSTO, PEDRO E. D.; CRISTIANINI, MARCELO; IBARZ, ALBERT. Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp. Journal of Food Engineering, v. 108, n. 2, p. 283-289, JAN 2012. (10/05241-8)

AUGUSTO, PEDRO E. D.; IBARZ, ALBERT; CRISTIANINI, MARCELO. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours. Food Research International, v. 54, n. 1, p. 169-176, NOV 2013. (10/05241-8, 10/05240-1)

AUGUSTO, PEDRO E. D.; IBARZ, ALBERT; CRISTIANINI, MARCELO. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear. Journal of Food Engineering, v. 111, n. 4, p. 570-579, AUG 2012. (10/05241-8, 10/05240-1)

OCANHA, G. S.; AUGUSTO, P. E. D.; LEITE, T. S.; CRISTIANINI, M.. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. INTERNATIONAL FOOD RESEARCH JOURNAL, v. 23, n. 3, p. 1062-1067, 2016. (10/05241-8, 10/05240-1)