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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: Viscoelastic properties and the Cox-Merz rule

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Author(s):
Augusto, Pedro E. D. [1, 2] ; Ibarz, Albert [3] ; Cristianini, Marcelo [2]
Total Authors: 3
Affiliation:
[1] Univ Estadual Campinas, UNICAMP, Tech Sch Campinas COTUCA, BR-13020060 Campinas, SP - Brazil
[2] Univ Estadual Campinas, UNICAMP, Dept Food Technol, Sch Food Engn FEA, BR-13020060 Campinas, SP - Brazil
[3] Univ Lleida, Dept Food Technol DTA, Sch Agr & Forestry Engn ETSEA, Lleida - Spain
Total Affiliations: 3
Document type: Journal article
Source: Journal of Food Engineering; v. 114, n. 1, p. 57-63, JAN 2013.
Web of Science Citations: 35
Abstract

High pressure homogenization (HPH) is a non-thermal technology which 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 papers in the literature reporting on physicochemical changes in fruit products due to HPH, especially regarding their rheological properties. The present work evaluated the effect of HPH (up to 150 MPa) on the viscoelastic properties of tomato juice. HPH increased the tomato juice storage (G') and loss (G `') moduli. The parameters G' and G `' were modelled as a power function of the oscillatory frequency (omega), and then evaluated as a function of homogenization pressure. It was observed that HPH processing improved tomato juice consistency more than it modified its nature/behaviour. The changes observed in the viscoelastic properties were attributed to disruption of the suspended particles during processing. Moreover, two modified Cox Merz rules were used to correlate the products steady-state shear properties with viscoelasticity. The results obtained indicated that this process could be used to improve both product elastic and viscous behaviour, highlighting possible applications of the HPH process as a valuable tool to promote physical property changes in food products. (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