Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352183
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampLeite, Thiago Soares-
dc.contributor.authorunicampCristianini, Marcelo-
dc.typeArtigopt_BR
dc.titleStructural and rheological properties of frozen concentrated orange juice (FCOJ) by multi-pass high-pressure homogenisation (MP-HPH)pt_BR
dc.contributor.authorLeite, Thiago Soares-
dc.contributor.authorAugusto, Pedro E. D.-
dc.contributor.authorCristianini, Marcelo-
dc.subjectReologiapt_BR
dc.subject.otherlanguageRheologypt_BR
dc.description.abstractMultiple 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 ratespt_BR
dc.relation.ispartofInternational journal of food propertiespt_BR
dc.publisher.cityNew York, NYpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherTaylor & Francispt_BR
dc.date.issued2017-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume20pt_BR
dc.description.issuenumberS2pt_BR
dc.description.firstpageS2107pt_BR
dc.description.lastpageS2117pt_BR
dc.rightsAbertopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1094-2912pt_BR
dc.identifier.eissn1532-2386pt_BR
dc.identifier.doi10.1080/10942912.2017.1362653pt_BR
dc.identifier.urlhttps://www.tandfonline.com/doi/full/10.1080/10942912.2017.1362653pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber2012/15253-9; 2012/17381-4pt_BR
dc.date.available2020-11-11T18:50:25Z-
dc.date.accessioned2020-11-11T18:50:25Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-11-11T18:50:25Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-11T18:50:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352183-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordHigh-pressure homogenisationpt_BR
dc.subject.keywordMultiple passages processingpt_BR
dc.identifier.source000423507700076pt_BR
dc.creator.orcid0000-0001-5240-5438pt_BR
dc.creator.orcid0000-0001-7740-0449pt_BR
dc.type.formArtigo originalpt_BR
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.