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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleEffect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum modelpt_BR
dc.contributor.authorAugusto, PEDpt_BR
dc.contributor.authorIbarz, Apt_BR
dc.contributor.authorCristianini, Mpt_BR
unicamp.author.emailpedro@cotuca.unicamp.brpt_BR
unicamp.authorAugusto, Pedro E. D. Univ Campinas UNICAMP, Tech Sch Campinas COTUCA, Campinas, SP, Brazilpt_BR
unicamp.authorAugusto, Pedro E. D. Cristianini, Marcelo Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, Campinas, SP, Brazilpt_BR
unicamp.authorIbarz, Albert Univ Lleida UdL, Sch Agr & Forestry Engn ETSEA, Dept Food Technol DTA, Lleida, Spainpt_BR
dc.subjectFood propertiespt_BR
dc.subjectHigh pressure homogenizationpt_BR
dc.subjectRheologypt_BR
dc.subjectViscositypt_BR
dc.subject.wosPunica-granatum L.pt_BR
dc.subject.wosParticle-sizept_BR
dc.subject.wosMalus-floribundapt_BR
dc.subject.wosTomato Productspt_BR
dc.subject.wosPulp Contentpt_BR
dc.subject.wosViscositypt_BR
dc.subject.wosBehaviorpt_BR
dc.subject.wosTemperaturespt_BR
dc.subject.wosConcentratept_BR
dc.subject.wosPectinspt_BR
dc.description.abstractHigh pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing. The present work evaluated the effect of HPH on the rheological properties of a fruit juice serum model, designed to be similar to tomato juice serum. Product viscosity decreased due to the increase in homogenization pressure, and could be modelled well using two functions (power-sigmoidal and exponential; R-2 > 0.98). The serum model processed at 200 MPa showed a viscosity decrease of 20% when compared to the original. Since fruit juice rheology is defined by the interactions occurring between the dispersed phase (suspended particles) and the solution (serum), the expected fruit juice behaviour was then discussed. (C) 2012 Elsevier Ltd. All rights reserved.pt
dc.relation.ispartofJournal Of Food Engineeringpt_BR
dc.relation.ispartofabbreviationJ. Food Eng.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryInglaterrapt_BR
dc.publisherElsevier Sci Ltdpt_BR
dc.date.issued2012pt_BR
dc.date.monthofcirculationJULpt_BR
dc.identifier.citationJournal Of Food Engineering. Elsevier Sci Ltd, v. 111, n. 2, n. 474, n. 477, 2012.pt_BR
dc.language.isoenpt_BR
dc.description.volume111pt_BR
dc.description.issuenumber2pt_BR
dc.description.firstpage474pt_BR
dc.description.lastpage477pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
unicamp.cruespUSPpt_BR
dc.identifier.issn0260-8774pt_BR
dc.identifier.wosidWOS:000303286200033pt_BR
dc.identifier.doi10.1016/j.jfoodeng.2012.02.033pt_BR
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsordocumentnumberFAPESP [2010/05241-8, 2010/05240-1]pt
dc.date.available2014-07-30T17:12:36Z
dc.date.available2015-11-26T16:48:44Z-
dc.date.accessioned2014-07-30T17:12:36Z
dc.date.accessioned2015-11-26T16:48:44Z-
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dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64407
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64407-
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