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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.)

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

Full text
Author(s):
Augusto, Pedro E. D. [1, 2] ; Ibarz, Albert [3] ; Cristianini, Marcelo [1]
Total Authors: 3
Affiliation:
[1] Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, Campinas, SP - Brazil
[2] Univ Campinas UNICAMP, Tech Sch Campinas COTUCA, Campinas, SP - Brazil
[3] Univ Lleida UdL, Sch Agr & Forestry Engn ETSEA, Dept Food Technol DTA, Lleida - Spain
Total Affiliations: 3
Document type: Journal article
Source: Journal of Food Engineering; v. 111, n. 4, p. 570-579, AUG 2012.
Web of Science Citations: 62
Abstract

High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been widely studied, there are only a few works in the literature reporting the physicochemical changes caused in fruit products due to HPH, especially those regarding the rheological properties. The present work evaluated the effect of HPH (up to 150 MPa) on the time-dependent and steady-state shear rheological properties of tomato juice. HPH reduced the mean particle diameter and particle size distribution (PSD), and increased its consistency and thixotropy. The rheological results were in accordance with the PSD observed. The rheological properties of the juice were evaluated by the Herschel-Bulkley and Falguera-Ibarz models (steady-state shear) and Figoni-Shoemaker and Weltman models (time-dependent). The parameters of these equations were modelled as a function of the homogenization pressure. The models obtained described the experimental values well, and contributed to future studies on product and process development. (C) 2012 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 10/05241-8 - Effect of high pressure homogenization on rheological properties of tomato products
Grantee:Marcelo Cristianini
Support Opportunities: Regular Research Grants
FAPESP's process: 10/05240-1 - Enzymes activation applying high pressure homogenization
Grantee:Marcelo Cristianini
Support Opportunities: Regular Research Grants