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

Autor(es)

Leite, Thiago Soares ; Augusto, Pedro E. D. ; Cristianini, Marcelo

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 20, p. 11-pg., 2017-01-01.

Resumo

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)

• Processo FAPESP: 12/15253-9 - Processamento de Suco Concentrado de Laranja por Tecnologia de Homogeneização a Alta Pressão
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 12/17381-4 - Processamento de Suco Concentrado de Laranja por Tecnologia de Homogeneização a Alta Pressão
• Beneficiário: Thiago Soares Leite
• Modalidade de apoio: Bolsas no Brasil - Mestrado