Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

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Author(s):	Leite, Thiago Soares ; Augusto, Pedro E. D. ; Cristianini, Marcelo Total Authors: 3
Document type:	Journal article
Source:	INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 20, p. 11-pg., 2017-01-01.
Abstract
Multiple passes of high-pressure homogenisation (MP-HPH) was used to promote desirable rheological changes on frozen concentrated orange juice (FCOJ, 66oBrix), up to 150 MPa and three passes. The final product structure (particle size distribution), rheological properties (steady-state shear and time-dependent flow) and colour were evaluated. By increasing both, homogenisation pressure and number of passes, MP-HPH process showed a decreasing asymptotic effect on the FCOJ consistency. The mean particle size decreased and the particle size distribution changed with the increase in pressure and number of passes. The process showed no impact on product colour. MP-HPH can be an interesting alternative for the production of FCOJ, providing similar effects as a single pass through the HPH equipment, but with lower costs and higher production rates. (AU)

FAPESP's process:	12/15253-9 - Processing of Concentrated Orange Juice by High Pressure Homogenization Technology
Grantee:	Marcelo Cristianini
Support Opportunities:	Regular Research Grants


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