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

Journal of Food Engineering

Volumn 111, Issue 4, 2012, Pages 570-579

  Augusto, Pedro E D ^a   Ibarz, Albert ^b   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Food properties; High pressure homogenization; Rheology; Viscosity

Indexed keywords

EFFECT OF HIGH PRESSURE; EXPERIMENTAL VALUES; FOOD PROPERTIES; HERSCHEL-BULKLEY; HIGH PRESSURE HOMOGENIZATION; MEAN PARTICLE DIAMETER; MICROBIAL INACTIVATION; NON-THERMAL TECHNOLOGY; PHYSICO-CHEMICAL CHANGES; PROCESS DEVELOPMENT; RHEOLOGICAL PROPERTY; SHEAR RHEOLOGICAL; TIME-DEPENDENT;

FRUITS; PARTICLE SIZE ANALYSIS; SHEAR FLOW; THERMAL PROCESSING (FOODS); VISCOSITY;

RHEOLOGY;

LYCOPERSICON ESCULENTUM;

EID: 84860247642     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.03.015     Document Type: Article

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