Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

dc.creatorAugusto, PED
dc.creatorIbarz, A
dc.creatorCristianini, M
dc.date2012
dc.dateAUG
dc.date2014-07-30T17:12:36Z
dc.date2015-11-26T18:06:02Z
dc.date2014-07-30T17:12:36Z
dc.date2015-11-26T18:06:02Z
dc.date.accessioned2018-03-29T00:48:16Z
dc.date.available2018-03-29T00:48:16Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 111, n. 4, n. 570, n. 579, 2012.
dc.identifier0260-8774
dc.identifierWOS:000304577500005
dc.identifier10.1016/j.jfoodeng.2012.03.015
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64409
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64409
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1293266
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionHigh pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been widely studied, there are only a few works in the literature reporting the physicochemical changes caused in fruit products due to HPH, especially those regarding the rheological properties. The present work evaluated the effect of HPH (up to 150 MPa) on the time-dependent and steady-state shear rheological properties of tomato juice. HPH reduced the mean particle diameter and particle size distribution (PSD), and increased its consistency and thixotropy. The rheological results were in accordance with the PSD observed. The rheological properties of the juice were evaluated by the Herschel-Bulkley and Falguera-Ibarz models (steady-state shear) and Figoni-Shoemaker and Weltman models (time-dependent). The parameters of these equations were modelled as a function of the homogenization pressure. The models obtained described the experimental values well, and contributed to future studies on product and process development. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description111
dc.description4
dc.description570
dc.description579
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFAPESP [2010/05241-8, 2010/05240-1]
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectFood properties
dc.subjectHigh pressure homogenization
dc.subjectRheology
dc.subjectViscosity
dc.subjectDynamic High-pressure
dc.subjectParticle-size
dc.subjectOrange Juice
dc.subjectFlow Properties
dc.subjectPulp Content
dc.subjectInactivation
dc.subjectConsistency
dc.subjectViscosity
dc.subjectSuspensions
dc.subjectProducts
dc.titleEffect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
dc.typeArtículos de revistas


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