Processing of Concentrated Orange Juice by High Pressure Homogenization Technology

• Grant number: 12/15253-9
• Support Opportunities: Regular Research Grants
• Start date: October 01, 2012
• End date: September 30, 2014
• 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

Brazil is the world's largest producer of Orange, being that most of the production intended for the manufacture of frozen concentrated juice (FCOJ). Due to their large volume of export and its high consistency (apparent viscosity), the knowledge of its rheological properties becomes necessary for better design of equipment and processes. In high-pressure homogenization (HAP), a non-thermal processing technology, the product is pressurized and forced through a small gap that dramatically increases speed followed by a sudden drop to atmospheric pressure, causing high shear stress and cavitation. These phenomena are able to change the structure of cells and biopolymers, impacting on the particle size and the way they interact, thus changing the rheological properties. The use of this technology in concentrated orange juice aims to decrease consistency, and other rheological parameters, facilitating operations like pumping, freezing, storage and transport. Even small reductions in viscosity and density will make great savings of energy and transport and storage, given the large volume of juice processed in Brazil. This work aims to evaluate the influence of high pressure homogenization pressure (0, 25, 50, 100 and 150 MPa) and number of cycles through the high pressure homogeneization valve, on concentrated orange juice rheological time nondependent and time dependent properties, particle size distribution and density, as well as, the reconstituted product's stability. (AU)

Scientific publications

(6)

(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 S.; AUGUSTO, PEDRO E. D.; CRISTIANINI, MARCELO. Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties. FOOD ENGINEERING REVIEWS, v. 7, n. 2, SI, p. 231-240, JUN 2015. (12/17381-4, 12/15253-9)

LEITE, THIAGO S.; AUGUSTO, PEDRO E. D.; CRISTIANINI, MARCELO. Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties. FOOD ENGINEERING REVIEWS, v. 7, n. 2, p. 10-pg., 2015-06-01. (12/15253-9, 12/17381-4)

LEITE, THIAGO SOARES; AUGUSTO, PEDRO E. D.; CRISTIANINI, MARCELO. Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v. 20, n. 2, p. 2107-2117, 2017. (12/17381-4, 12/15253-9)

LEITE, THIAGO SOARES; AUGUSTO, PEDRO E. D.; CRISTIANINI, MARCELO. Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice. Food and Bioprocess Technology, v. 9, n. 6, p. 1070-1078, JUN 2016. (12/17381-4, 12/15253-9)

LEITE, THIAGO SOARES; AUGUSTO, PEDRO E. D.; CRISTIANINI, MARCELO. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 26, p. 124-133, DEC 2014. (12/17381-4, 12/15253-9)

LEITE, THIAGO SOARES; AUGUSTO, PEDRO E. D.; CRISTIANINI, MARCELO. Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v. 20, p. 11-pg., 2017-01-01. (12/15253-9, 12/17381-4)