Influence of different pressures on physical stability of tomato juice treated by high-pressure homogenization

• Grant number: 11/09220-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2011
• End date: June 30, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Marcelo Cristianini
• Grantee: Mirian Tiaki Kaneiwa Kubo
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

High pressure homogenization (HPH) is being widely studied as a non-thermal methodology for preservation of liquid foods such as fruit juices. However, few studies have shown physical changes in fruit products due to HPH. Evaluation of these changes is essential to understand the alterations in relation to rheological characteristics of the products and sizing of the process, which allows the use of the HPH method to cause intentional and desirable modifications in foods, such as increased consistency and decreased phase separation. Brazil is one of the main producers of tomatoes in the world and much of its production volume is designed for industrial processing to manufacture of sauces, extracts, pulps, and juices. The color, flavor, and especially, consistency are the main quality attributes of tomato-based products that influence the purchasing behavior of consumers and, consequently, the sizing of processes. Physical stability of the solids of the juice is also an essential feature for greater acceptance of the product by the market. Both consistency and sedimentation of solids, and the consequent physical stability can be influenced by the size, shape and distribution of particles in suspension. Although there are several studies asserting that homogenization reduces the particle size of tomato products, it still needs more detailed study of the effect of process conditions, especially the pressure values used, in the physical characteristics of tomato juice. Therefore, it is important to evaluate the physical stability of tomato juice, which is an essential factor for the quality and acceptance of the product. (AU)

Scientific publications

(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)

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)