Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352183
Type: Artigo
Title: Structural and rheological properties of frozen concentrated orange juice (FCOJ) by multi-pass high-pressure homogenisation (MP-HPH)
Author: Leite, Thiago Soares
Augusto, Pedro E. D.
Cristianini, Marcelo
Abstract: 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
Subject: Reologia
Country: Estados Unidos
Editor: Taylor & Francis
Rights: Aberto
Identifier DOI: 10.1080/10942912.2017.1362653
Address: https://www.tandfonline.com/doi/full/10.1080/10942912.2017.1362653
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

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