scholarly journals High pressure homogenization with a cooling circulating system: The effect on physiochemical and rheological properties, enzymes, and carotenoid profile of carrot juice

2021 ◽  
pp. 131023
Author(s):  
Justyna Szczepańska ◽  
Sylwia Skąpska ◽  
Marzena Połaska ◽  
Krystian Marszałek
Keyword(s):  
High Pressure ◽  
Rheological Properties ◽  
High Pressure Homogenization ◽  
Carrot Juice ◽  
Carotenoid Profile

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

Effect of high-pressure homogenization on rheological properties of citrus fiber

LWT ◽  
2020 ◽  
Vol 127 ◽  
pp. 109366 ◽  
Author(s):  
Dianbin Su ◽  
Xindi Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Lijun Wang
Keyword(s):  
High Pressure ◽  
Rheological Properties ◽  
High Pressure Homogenization

Rheological properties of model dairy emulsions as affected by high pressure homogenization

2010 ◽  
Vol 11 (4) ◽  
pp. 580-586 ◽  
Author(s):  
Marialuisa Biasutti ◽  
Elena Venir ◽  
Giulia Marchesini ◽  
Nadia Innocente
Keyword(s):  
High Pressure ◽  
Rheological Properties ◽  
High Pressure Homogenization

Effect of high-pressure homogenization on structural, thermal and rheological properties of bambara starch complexed with different fatty acids

RSC Advances ◽  
2016 ◽  
Vol 6 (83) ◽  
pp. 80174-80180 ◽  
Author(s):  
Samson A. Oyeyinka ◽  
Suren Singh ◽  
Ying Ma ◽  
Eric O. Amonsou
Keyword(s):  
Fatty Acids ◽  
High Pressure ◽  
Rheological Properties ◽  
High Pressure Homogenization

The effect of high-pressure homogenization (HPH) on the degree of complexation of different fatty acids with bambara starch was studied.

scholarly journals Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Yong Wang ◽  
Ping Sun ◽  
He Li ◽  
Benu P. Adhikari ◽  
Dong Li
Keyword(s):  
High Pressure ◽  
Rheological Properties ◽  
Loss Modulus ◽  
Fiber Suspension ◽  
High Pressure Homogenization ◽  
Fiber Suspensions ◽  
High Shear ◽  
Fiber Concentration ◽  
Tomato Ketchup ◽  
And Storage

This study investigated the effects of high shear and high pressure homogenization on the rheological properties (steady shear viscosity, storage and loss modulus, and deformation) and homogeneity in tomato fiber suspensions. The tomato fiber suspensions at different concentrations (0.1%–1%, w/w) were subjected to high shear and high pressure homogenization and the morphology (distribution of fiber particles), rheological properties, and color parameters of the homogenized suspensions were measured. The homogenized suspensions were significantly more uniform compared to unhomogenized suspension. The homogenized suspensions were found to better resist the deformation caused by external stress (creep behavior). The apparent viscosity and storage and loss modulus of homogenized tomato fiber suspension are comparable with those of commercial tomato ketchup even at the fiber concentration as low as 0.5% (w/w), implying the possibility of using tomato fiber as thickener. The model tomato sauce produced using tomato fiber showed desirable consistency and color. These results indicate that the application of tomato fiber in tomato-based food products would be desirable and beneficial.

Sign in / Sign up

Export Citation Format

Share Document