icrowave heating impacts positively on the physical properties of orange juice-milk beverag

Autor(es)

Martins, Carolina P. C. ^[1] ; Cavalcanti, Rodrigo N. ^[2] ; Rocha, Ramon S. ^{[3, 4]} ; Esmerino, Erick A. ^[3] ; Freitas, Monica Q. ^[3] ; Pimentel, Tatiana C. ^[5] ; Silva, Marcia C. ^[4] ; Cruz, Adriano G. ^[4]

Afiliação do(s) autor(es)

^[1] Univ Fed Rural Rio de Janeiro UFRRJ, Dept Tecnol Alimentos, BR-23890000 Seropedica - Brazil

^[2] Univ Sao Paulo, Escola Politecn, Dept Engn Quim, Campus Principal, BR-05508080 Sao Paulo, SP - Brazil

^[3] Univ Fed Fluminense UFF, Fac Vet, BR-24230340 Niteroi, RJ - Brazil

^[4] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro - Brazil

^[5] Fed Inst Parana IFPR, BR-87703536 Paranavai - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; v. 75, n. 1 NOV 2021.
• Citações Web of Science: 0

Resumo

The impact of microwave heating (MWH, 65, and 75 degrees C: 15, 30, 60 s) on the physical properties of orange juice-milk beverages (OJMBs) compared with those subjected to conventional heating (75 degrees C/15 s) and untreated was evaluated. The ideal operating conditions were at 915 MHz compared with 2450 MHz because of the higher loss factor values and penetration depth, resulting in higher heat dissipation and temperature distribution effectiveness. The MWH samples had rheological properties similar to untreated beverages with a slightly more intense yellow colour and a smaller particle size, especially at higher temperatures and holding times. (AU)

• Processo FAPESP: 15/25697-0 - Avaliação do processo térmico contínuo por micro-ondas de alimentos líquidos
• Beneficiário: Rodrigo Nunes Cavalcanti
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 14/17534-0 - Avaliação dos efeitos do processamento por micro-ondas focalizadas sobre alimentos líquidos
• Beneficiário: Jorge Andrey Wilhelms Gut
• Modalidade de apoio: Auxílio à Pesquisa - Regular