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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice

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Author(s):
Leite, Thiago Soares [1] ; Augusto, Pedro E. D. [2] ; Cristianini, Marcelo [1]
Total Authors: 3
Affiliation:
[1] Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, BR-13083862 Campinas, SP - Brazil
[2] Univ Sao Paulo, Dept Agri Food Ind Food & Nutr LAN, Luiz de Queiroz Coll Agr ESALQ, Piracicaba, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food and Bioprocess Technology; v. 9, n. 6, p. 1070-1078, JUN 2016.
Web of Science Citations: 5
Abstract

The high pressure homogenization (HPH) process can be used to reduce the consistency of frozen concentrated orange juice (FCOJ), which is highly desirable in industrial processing due to the reduction in energy costs. The production of FCOJ is almost entirely destined to obtaining the reconstituted (ready-to-drink (RTD)) juice. Consequently, this study aimed to evaluate the effect of the HPH processing on the ready-to-drink juice. FCOJ (66A degrees Brix) was processed by HPH up to 150 MPa and then diluted to 11A degrees Brix for evaluation. The RTD juice was evaluated by pulp sedimentation, instrumental colour, turbidity (serum cloudiness), rheological properties and sensorial perception. The HPH process decreased the absorbance of the serum phase, which was related to the disruption of the suspended particles. Further, the process slightly reduced the RTD juice viscosity. However, the HPH showed no effect on the product colour, pulp sedimentation behaviour and sensorial perception (visual aspect, odour, flavour, viscosity, overall liking). Therefore, it was concluded that the HPH process can be used to promote desirable effects on FCOJ, without affecting the RTD juice properties. (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