Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties

Autor(es)

Ocanha, G. S. ^[1] ; Augusto, P. E. D. ^[2] ; Leite, T. S. ^[1] ; Cristianini, M. ^[1]

Afiliação do(s) autor(es)

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

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

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL FOOD RESEARCH JOURNAL; v. 23, n. 3, p. 1062-1067, 2016.
• Citações Web of Science: 1

Resumo

The high pressure homogenization (HPH) is a promising technology that has been recently proposed as unit operation capable of improving food properties, in special rheological behaviour. It has been shown that the multi-pass HPH (MP-HPH) at lower homogenization pressures can produce the same changes on enzyme activity and microbial inactivation than processing with one-pass at higher PH, but with smaller processing costs. The present work evaluated the effect of MP-HPH on the rheological properties and particle size distribution (PSD) of tomato juice. The HPH disrupted the suspended particles and increased the juice consistency, whose rheological behaviour was described by the Herschel-Bulkley model. The asymptotic effect of the homogenization pressure was confirmed. However, the number of homogenization passes has not affected the juice rheological properties. The positive effect of the HPH process for increasing the tomato juice consistency should only be achieved by increasing the homogenization pressure. (C) All Rights Reserved (AU)

• Processo FAPESP: 10/05241-8 - Efeito da homogeneização a alta pressão nas propriedades reológicas de produtos de tomate
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 10/05240-1 - Ativação enzimática por homogeneização a alta pressão
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular