The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 124-133

  Leite, Thiago Soares ^a   Augusto, Pedro E D ^b   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Concentrated orange juice; Consistency; High pressure homogenization; Particles size; Processing energy; Rheology

Indexed keywords

CITRUS FRUITS; CONCENTRATION (PROCESS); FRICTION; FRUIT JUICES; RHEOLOGY;

ARRHENIUS ACTIVATION ENERGY; CONSISTENCY; FLOW BEHAVIOUR INDEX; HIGH PRESSURE HOMOGENIZATION; MEAN PARTICLE DIAMETER; ORANGE JUICE; PARTICLES SIZES; PRODUCT CONSISTENCY;

ACTIVATION ENERGY;

EID: 84915813285     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.08.005     Document Type: Article

References (58)

1. A. Altan, S. Kus, and A. Kaya Rheological behaviour and time dependent characterization of gilaboru juice (Viburnum opulus L.) Food Science and Technology International 11 2 2005 129 137
2. P.E.D. Augusto, V. Falguera, M. Cristianini, and A. Ibarz Influence of fibre addition on the rheological proprieties of peach juice International Journal of Food Science and Technology 46 2011 1086 1092
3. P.E.D. Augusto, V. Falguera, M. Cristianini, and A. Ibarz Rheological behavior of tomato juice: Steady-state shear and time-dependent modeling Food and Bioprocess Technology 5 2012 1715 1723
4. P.E.D. Augusto, A. Ibarz, and M. Cristianini Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model Journal of Food Engineering 111 2012 474 477
5. P.E.D. Augusto, A. Ibarz, and M. Cristianini Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear Journal of Food Engineering 111 2012 570 579
6. P.E.D. Augusto, A. Ibarz, and M. Cristianini Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours Food Research International 54 2013 169 176
7. S. Basu, U.S. Shivharey, and G.S.V. Raghavan Time dependent rheological characteristics of pineapple jam International Journal of Food Engineering 3 3 2007 (article 1)
8. E. Bayod, and E. Tornberg Microstructure of highly concentrated tomato suspensions on homogenization and subsequent shearing Food Research International 44 2011 755 764
9. H. Bengtsson, and E. Tornberg Physicochemical characterization of fruit and vegetable fiber suspensions. I: Effect of homogenization Journal of Texture Studies 42 4 2011 268 280
10. E. Betoret, E. Sentadreu, N. Betoret, and P. Fito Homogenization pressures applied to citrus juice manufacturing. Functional properties and application Journal of Food Engineering 111 1 2012 28 33
11. F.P. Campos, and M. Cristianini Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenization Innovative Food Science and Emerging Technologies 8 2007 226 229
12. J.V. Carbonell, J.L Navarro, L Izquierdo, and E. Sentandreu Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of Lane Late orange juice: A study to obtain high quality orange juice with extended shelf life Journal of Food Engineering 119 2013 696 700
13. E. Cepeda, M.C. Villaran, and A. Ibarz Rheological properties of cloudy and clarified juice of Malus flurzbunda as a function of concentration and temperature Journal of Texture Studies 30 1999 481 491
14. M. Cerdán-Calero, L Izquierdo, and E. Sentandreu Valencia Late orange juice preserved by pulp reduction and high pressure homogenization: Sensory quality and gas chromatography-mass spectrometry analysis of volatiles LWT - Food Science and Technology 51 2013 476 483
15. M. Corredig, and L Wicker Changes in the molecular weight distribution of three commercial pectins after valve homogenization Food Hydrocolloids 15 2001 17 23
16. P.G. Crandall, and K.C. Davis Viscosity reduction and reformation of structure in orange concentrate as affected by homogenization within commercial taste evaporators Journal of Food Science 56 5 1991 1360 1364
17. S. Croak, and M. Corredig The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles Food Hydrocolloids 20 2006 961 965
18. X. Dong, M. Zhao, B. Yang, X. Yang, J. Shi, and Y. Jiang Effect of high-pressure homogenization on the functional property of peanut protein Journal of Food Process Engineering 34 2011 2191 2204
19. E. Dumay, D. Chevalier-Lucia, L Picart-Palmade, A. Benzaria, A. Gràcia-Julià, and C. Blayo Technological aspects and potential applications of (ultra) high-pressure homogenisation Trends in Food Science & Technology 31 2013 13 26
20. V. Falguera, and A. Ibarz A new model to describe flow behaviour of concentrated orange juice Food Biophysics 5 2010 114 119
21. FAO and Agriculture Organization of United Nations http://faostat.fao.org/site/339/default.aspx 2013
22. P.I. Figoni, and C.F. Shoemaker Characterization of the time dependent flow properties of mayonnaise under steady shear Journal of Texture Studies 14 1983 431 442
23. J. Floury, J. Belletre, J. Legrand, and A. Desrumaux Analysis of a new type of high pressure homogeniser. A study of the flow pattern Chemical Engineering Science 59 2004 843 853
24. J. Floury, A. Desrumaux, M.A.V. Axelos, and J. Legrand Degradation of methylcellulose during ultra-high pressure homogenisation Food Hydrocolloids 16 2002 47 53
25. D.B. Genovese, J.E. Lozano, and M.A. Rao The rheology of colloidal and noncolloidal food dispersions Journal of Food Science 72 2007 2
26. F. Harte, and R. Venegas A model for viscosity reduction in polysaccharides subjected to high-pressure homogenization Journal of Texture Studies 41 1 2010 49 61
27. F. Innings, and C. Trägårdh Analysis of the flow field in a high-pressure homogenizer Experimental Thermal and Fluid Science 32 2007 345 354
28. M.T.K. Kubo, P.E.D. Augusto, and M. Cristianini Effect of high pressure homogenization (HPH) on the physical stability of tomato juice Food Research International 51 2013 170 179
29. N. Lacroix, I. Fliss, and J. Maklouf Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure Food Research International 38 2005 569 576
30. N. Lagoueyte, and P. Paquin Effects of microfluidization on the functional properties of xanthan gum Food Hydrocolloids 12 3 1998 365 371
31. R. Lander, W. Manger, M. Scouloudis, A. Ku, C. Davis, and A. Lee Gaulin homogenization: A mechanistic study Biotechnology Progress 16 2000 80 85
32. P. Lopez-Sanchez, J. Nijsse, H.C.G. Blonk, L Bialek, S. Schumm, and M. Langton Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions Journal of the Science of Food and Agriculture 91 2011 207 217
33. P. Lopez-Sanchez, C. Svelander, L Bialek, S. Schummm, and M. Langton Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions Journal of Food Science 76 1 2011 E130 E140
34. B. Mert Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products Journal of Food Engineering 109 3 2012 579 587
35. K.R.N. Moelants, R. Cardinaels, R.P. Jolie, T.A.J. Verrijssen, S. Van Buggenhout, and L.M. Zumalacarregui Relation between particle properties and rheological characteristics of carrot-derived suspensions Food and Bioprocess Technology 6 5 2013 1127 1143
36. J.L Navarro, L Izquierdo, J.V. Carbonell, and E. Sentandreu Effect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization LWT - Food Science and Technology 2014 10.1016/j.lwt.2014.01.033
37. F.H. Poliseli-Scopel, M. Hernández-Herrero, B. Guamis, and V. Ferragut Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk LWT - Food Science and Technology 46 1 2012 42 48
38. A.M. Ramos, and A. Ibarz Thixotropy of orange concentrate and quince puree Journal of Texture Studies 29 1998 313 324
39. M.A. Rao Rheological properties of fluid foods M.A. Rao, S.S.H. Rizvi, A.K. Datta, Engineering properties of foods 2005 CRC Press Boca Raton
40. R. Ravi, and S. Bhattacharya The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate International Journal of Food Science & Technology 41 2006 751 756
41. D. Rodrigo, A. van Loey, and M. Hendrickx Combined thermal and high pressure colour degradation of tomato puree and strawberry juice Journal of Food Engineering 79 2007 553 560
42. C. Sánchez-Moreno, L Plaza, B. de Ancos, and M.P. Cano Nutritional characterisation of commercial traditional pasteurised tomato juices: Carotenoids, vitamin C and radical-scavenging capacity Food Chemistry 98 2006 749 756
43. G.D. Saravacos Effect of temperature on viscosity of fruit juices and purees Journal of Food Science 35 1970 122 125
44. E. Sentandreu, M.C. Gurrea, N. Betoret, and J.L Navarro Changes in orange juice characteristics due to homogenization and centrifugation Journal of Food Engineering 105 2011 241 245
45. C. Servais, R. Jones, and I. Roberts The influence of the particle size distribution on the processing of food Journal of Food Engineering 51 2002 201 208
46. V.M. Silva, A.C.K. Sato, G. Barbosa, G. Dacanal, H.J. Ciro-Velásquez, and R.L Cunha The effect of homogenisation on the stability of pineapple pulp International Journal of Food Science and Technology 45 2010 2127 2133
47. D.T. Tavares, M.R. Alcantara, C.C. Tadini, and J. Telis-Romero Rheological properties of frozen concentrated orange juice (FCOJ) as a Function of concentration and subzero temperatures International Journal of Food Properties 10 4 2007 829 839
48. R.V. Tonon, D. Alexandre, M.D. Hubinger, and R.L Cunha Steady and dynamic shear rheological properties of açai pulp (Euterpe oleraceae Mart.) Journal of Food Engineering 92 2009 425 431
49. A.A.L Tribst, P.E.D. Augusto, and M. Cristianini Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures Innovative Food Science & Emerging Technologies 18 2013 83 88
50. M.T. Turakhozhaev, M.A. Khodzhaeva, N.D. Burkhanova, S.M. Yugai, and M.M. Yunusov Structure and properties of apple pectin Chemistry of Natural Compounds 33 6 1997 618 625
51. M.J. Urbicain, and J.E. Lozano Thermal and rheological properties of foodstuffs Handbook of Food Engineering Food 1997 CRC Press Boca Raton
52. R.M. Velázquez-Estrada, M.M. Hernández-Herrero, C.E. Rüfer, B. Guamis-López, and A.X. Roig-Sagués Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice Innovative Food Science and Emerging Technologies 18 2013 89 94
53. J. Vélez-Ruíz Relevance of rheological properties Food Process Engineering in Engineering And Food For The 21st Century 2002 CRC Press Boca Raton
54. A.A. Vitali, and M.A. Rao Flow properties of low-pulp concentrated orange juice: Serum viscosity and effect of pulp content Journal of Food Science 49 1984 876 881
55. A.A. Vitali, and M.A. Rao Flow properties of low-pulp concentrated orange juice: Effect of temperature and concentration Journal of Food Science 49 1984 882 888
56. Y. Wang, D. Dong Li, L Wang, and J. Xuec Effects of high pressure homogenization on rheological properties of flaxseed gum Carbohydrate Polymers 83 2011 489 494
57. B. Wang, D. Li, L.J. Wang, Y.H. Liu, and B. Adhikari Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high amylose maize starch Journal of Food Engineering 113 2012 61 68
58. T. Wang, X. Sun, Z. Zhou, and G. Chen Effects of microfluidization process on physicochemical properties of wheat bran Food Research International 48 2012 742 747