Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
Author: Augusto, PED
Ibarz, A
Cristianini, M
Abstract: High pressure homogenization (HPH) is a non-thermal technology that has been proposed as a partial or total substitute for the thermal processing of food. Although its effect on microbial inactivation has been widely studied, the rheological changes occurring in fruit products need better describing. The present work evaluated the effect of HPH (up to 150 MPa) on the creep and recovery properties of tomato juice. The mechanical Burger's model explained juice creep compliance well, and its parameters (Newtonian dashpots and Hookean springs) were evaluated as a function of the homogenization pressure. HPH processing increased both tomato juice elastic and viscous behaviours, which could be attributed to the disruption of suspended particles during processing. Moreover, each Burger's model constituent could be related to the product internal structure. The results obtained highlighted the possible applications of the HPH process as a valuable tool to promote physical changes in food products. (C) 2013 Elsevier Ltd. All rights reserved.
Subject: Creep-recovery characterization
High pressure homogenization
Tomato juice
Country: Holanda
Editor: Elsevier Science Bv
Citation: Food Research International. Elsevier Science Bv, v. 54, n. 1, n. 169, n. 176, 2013.
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2013.06.027
Date Issue: 2013
Appears in Collections:Unicamp - 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.