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|Type:||Artigo de Periódico|
|Title:||Frozen Concentrated Orange Juice (fcoj) Processed By The High Pressure Homogenization (hph) Technology: Effect On The Ready-to-drink Juice|
|Abstract:||The high pressure homogenization (HPH) process can be used to reduce the consistency of frozen concentrated orange juice (FCOJ), which is highly desirable in industrial processing due to the reduction in energy costs. The production of FCOJ is almost entirely destined to obtaining the reconstituted (ready-to-drink (RTD)) juice. Consequently, this study aimed to evaluate the effect of the HPH processing on the ready-to-drink juice. FCOJ (66A degrees Brix) was processed by HPH up to 150 MPa and then diluted to 11A degrees Brix for evaluation. The RTD juice was evaluated by pulp sedimentation, instrumental colour, turbidity (serum cloudiness), rheological properties and sensorial perception. The HPH process decreased the absorbance of the serum phase, which was related to the disruption of the suspended particles. Further, the process slightly reduced the RTD juice viscosity. However, the HPH showed no effect on the product colour, pulp sedimentation behaviour and sensorial perception (visual aspect, odour, flavour, viscosity, overall liking). Therefore, it was concluded that the HPH process can be used to promote desirable effects on FCOJ, without affecting the RTD juice properties.|
Dynamic High Pressure
Consumer Sensory Perception
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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