The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)

Author(s)

Leite, Thiago Soares ^[1] ; Augusto, Pedro E. D. ^[2] ; Cristianini, Marcelo ^[1]

Affiliation

^[1] Univ Estadual Campinas, Univ Campinas, Sch Food Engn FEA, Dept Food Technol DTA, BR-13083862 Campinas, SP - Brazil

^[2] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil

• Document type: Journal article
• Source: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 26, p. 124-133, DEC 2014.
• Web of Science Citations: 19

Abstract

Concentrated orange juice (COD was processed by high pressure homogenization (HPH) up to 150 MPa. The HPH decreased the product consistency, with a reduction up to 50% on its apparent viscosity (4.02 to 2.06 Pa.s) and 64% on its consistency index (17.96 to 6.48 Pa.s(n)) at-10 degrees C. The flow behaviour index increased 11% (0.67 to 0.74). The COJ thixotropy was also affected, with a decrease of both initial (47%, 1075.34 to 567.98 Pa) and equilibrium (53%, 855.30 to 456.13 Pa) stresses (-10 degrees C), whereas the kinetic parameter was unaffected. HPH reduced the mean particle diameter up to 12% of its original value (232 to 28 pm). The product colour was unaffected by HPH. The Arrhenius activation energy of the consistency index was evaluated and results showed an increase in its value as pressure increased (17 to 33 kJ/mol). HPH can be used to reduce the consistency of COJ and the friction loss, thus minimizing the amount of energy required to flow during processing and distribution. Industrial relevance: Orange juice is the most consumed juice in the world, being frequently obtained from the concentrated orange juice (COD. The COJ production is, therefore, very large. Due to its high concentration, the COJ consistency is very high, as well as the amount of energy for processing and handling it In the present work, the high pressure homogenization (HPH) technology was successfully proposed to be used in order to reduce the COJ consistency. By reducing the friction losses during flow, this alternative allows minimizing the energy during COJ processing and distribution. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 12/17381-4 - Processing of Concentrated Orange Juice by High Pressure Homogenization Technology
• Grantee: Thiago Soares Leite
• Support Opportunities: Scholarships in Brazil - Master
• FAPESP's process: 12/15253-9 - Processing of Concentrated Orange Juice by High Pressure Homogenization Technology
• Grantee: Marcelo Cristianini
• Support Opportunities: Regular Research Grants