Frozen Concentrated Orange Juice (fcoj) Processed By The High Pressure Homogenization (hph) Technology: Effect On The Ready-to-drink Juice

dc.creatorLeite
dc.creatorThiago Soares; Augusto
dc.creatorPedro E. D.; Cristianini
dc.creatorMarcelo
dc.date2016
dc.dateJun
dc.date2017-11-13T13:43:15Z
dc.date2017-11-13T13:43:15Z
dc.date.accessioned2018-03-29T05:58:00Z
dc.date.available2018-03-29T05:58:00Z
dc.identifierFood And Bioprocess Technology. Springer, v. 9, p. 1070 - 1078, 2016.
dc.identifier1935-5130
dc.identifier1935-5149
dc.identifierWOS:000375068200016
dc.identifier10.1007/s11947-016-1688-z
dc.identifierhttps://link.springer.com/article/10.1007/s11947-016-1688-z
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/328518
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1365543
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe high pressure homogenization (HPH) process can be used to reduce the consistency of frozen concentrated orange juice (FCOJ), which is highly desirable in industrial processing due to the reduction in energy costs. The production of FCOJ is almost entirely destined to obtaining the reconstituted (ready-to-drink (RTD)) juice. Consequently, this study aimed to evaluate the effect of the HPH processing on the ready-to-drink juice. FCOJ (66A degrees Brix) was processed by HPH up to 150 MPa and then diluted to 11A degrees Brix for evaluation. The RTD juice was evaluated by pulp sedimentation, instrumental colour, turbidity (serum cloudiness), rheological properties and sensorial perception. The HPH process decreased the absorbance of the serum phase, which was related to the disruption of the suspended particles. Further, the process slightly reduced the RTD juice viscosity. However, the HPH showed no effect on the product colour, pulp sedimentation behaviour and sensorial perception (visual aspect, odour, flavour, viscosity, overall liking). Therefore, it was concluded that the HPH process can be used to promote desirable effects on FCOJ, without affecting the RTD juice properties.
dc.description9
dc.description6
dc.description1070
dc.description1078
dc.descriptionSao Paulo Research Foundation (FAPESP) [2012/15253-9]
dc.descriptionTS Leite scholarship [2012/17381-4]
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageEnglish
dc.publisherSpringer
dc.publisherNew York
dc.relationFood and Bioprocess Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectOrange Product
dc.subjectDynamic High Pressure
dc.subjectPhysical Stability
dc.subjectRheology
dc.subjectConsumer Sensory Perception
dc.titleFrozen Concentrated Orange Juice (fcoj) Processed By The High Pressure Homogenization (hph) Technology: Effect On The Ready-to-drink Juice
dc.typeArtículos de revistas


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