scholarly journals Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review

2020 ◽  
Vol 23 (1) ◽  
pp. 1136-1149 ◽  
Author(s):  
Fakhreddin Salehi
Keyword(s):  
High Pressure ◽  
Rheological Properties ◽  
High Pressure Homogenization ◽  
Fruit And Vegetable ◽  
Physico Chemical ◽  
Fruit And Vegetable Juices

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.

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