Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

14Citations
Citations of this article
25Readers
Mendeley users who have this article in their library.

This article is free to access.

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.

Cite

CITATION STYLE

APA

Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2017). Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). International Journal of Food Properties, 20, 2107–2117. https://doi.org/10.1080/10942912.2017.1362653

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free