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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2024 |
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Data da última atualização: |
28/01/2025 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
LIMA, M. A.; MARTINS, I. B. A.; CALADO, V.; ROSENTHAL, A. |
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Afiliação: |
MARIAH ALMEIDA LIMA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; INAYARA BEATRIZ ARAUJO MARTINS, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; VERONICA CALADO, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; AMAURI ROSENTHAL, CTAA. |
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Título: |
High pressure homogenization (HPN) of tropical mixed juice: Effect on physical properties. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
In: SIMPóSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇãO, 15., 2023, Campinas. Anais eletrônicos..., Galoá, 2024. |
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Idioma: |
Inglês |
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Notas: |
SLACAN. Poster 168096. |
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Conteúdo: |
Controlling particle sedimentation in fruit juices is a recurring industrial challenge, requiring the use of hydrocolloids to reduce this process. However, with the current trend towards “clean label” foods, high pressure homogenization (HPH) is a non-thermal technology that can be used in the structural modification of foods, avoiding the use of chemical additives, promoting greater maintenance of thermosensitive nutrients and maintain the stability of suspended particles. Even with all these advantages, the application of HPH can promote changes in the rheological behavior of juices, modifying sensory perception. Thus, in the present study, the physical and rheological properties of mixed tropical fruit juice (cashew pulp – 60%, acerola – 30% and melon – 10% by weight) processed by HPH (50 and 100 MPa) were compared to such characteristics on pasteurized juice, juice processed at high hydrostatic pressure and fresh juice (in natura). The juices were analyzed in relation to flow curve (0.01 to 300 s-1), particle size distribution (PSD) and pulp sedimentation (4 °C/42 days). The results showed that HPH at 100 MPa had a greater reduction in the main particle size (~200 to 20µm) in relation to fresh juice, increasing sedimentation stability by 50% throughout storage. All juice samples showed a reduction in viscosity with increasing shear rate, with this reduction becoming more pronounced with increasing pressure. Meanwhile, pressure at 100 MPa significantly reduced the apparent viscosity of the juice, which can be attributed to the reduction of particles. The results showed that the HPH process can be used to improve the physical stability of the juice, reducing the speed of pulp sedimentation. MenosControlling particle sedimentation in fruit juices is a recurring industrial challenge, requiring the use of hydrocolloids to reduce this process. However, with the current trend towards “clean label” foods, high pressure homogenization (HPH) is a non-thermal technology that can be used in the structural modification of foods, avoiding the use of chemical additives, promoting greater maintenance of thermosensitive nutrients and maintain the stability of suspended particles. Even with all these advantages, the application of HPH can promote changes in the rheological behavior of juices, modifying sensory perception. Thus, in the present study, the physical and rheological properties of mixed tropical fruit juice (cashew pulp – 60%, acerola – 30% and melon – 10% by weight) processed by HPH (50 and 100 MPa) were compared to such characteristics on pasteurized juice, juice processed at high hydrostatic pressure and fresh juice (in natura). The juices were analyzed in relation to flow curve (0.01 to 300 s-1), particle size distribution (PSD) and pulp sedimentation (4 °C/42 days). The results showed that HPH at 100 MPa had a greater reduction in the main particle size (~200 to 20µm) in relation to fresh juice, increasing sedimentation stability by 50% throughout storage. All juice samples showed a reduction in viscosity with increasing shear rate, with this reduction becoming more pronounced with increasing pressure. Meanwhile, pressure at 100 MPa significantly reduced the apparen... Mostrar Tudo |
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Palavras-Chave: |
Alta pressão; Sedimentation. |
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Thesagro: |
Homogeneização; Sedimentação; Suco de Fruta; Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology; Fruit juices; High pressure treatment; Homogenization. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02628nam a2200277 a 4500
001 2171057
005 2025-01-28
008 2024 bl uuuu u00u1 u #d
100 1 $aLIMA, M. A.
245 $aHigh pressure homogenization (HPN) of tropical mixed juice$bEffect on physical properties.$h[electronic resource]
260 $aIn: SIMPóSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇãO, 15., 2023, Campinas. Anais eletrônicos..., Galoá$c2024
500 $aSLACAN. Poster 168096.
520 $aControlling particle sedimentation in fruit juices is a recurring industrial challenge, requiring the use of hydrocolloids to reduce this process. However, with the current trend towards “clean label” foods, high pressure homogenization (HPH) is a non-thermal technology that can be used in the structural modification of foods, avoiding the use of chemical additives, promoting greater maintenance of thermosensitive nutrients and maintain the stability of suspended particles. Even with all these advantages, the application of HPH can promote changes in the rheological behavior of juices, modifying sensory perception. Thus, in the present study, the physical and rheological properties of mixed tropical fruit juice (cashew pulp – 60%, acerola – 30% and melon – 10% by weight) processed by HPH (50 and 100 MPa) were compared to such characteristics on pasteurized juice, juice processed at high hydrostatic pressure and fresh juice (in natura). The juices were analyzed in relation to flow curve (0.01 to 300 s-1), particle size distribution (PSD) and pulp sedimentation (4 °C/42 days). The results showed that HPH at 100 MPa had a greater reduction in the main particle size (~200 to 20µm) in relation to fresh juice, increasing sedimentation stability by 50% throughout storage. All juice samples showed a reduction in viscosity with increasing shear rate, with this reduction becoming more pronounced with increasing pressure. Meanwhile, pressure at 100 MPa significantly reduced the apparent viscosity of the juice, which can be attributed to the reduction of particles. The results showed that the HPH process can be used to improve the physical stability of the juice, reducing the speed of pulp sedimentation.
650 $aFood technology
650 $aFruit juices
650 $aHigh pressure treatment
650 $aHomogenization
650 $aHomogeneização
650 $aSedimentação
650 $aSuco de Fruta
650 $aTecnologia de Alimento
653 $aAlta pressão
653 $aSedimentation
700 1 $aMARTINS, I. B. A.
700 1 $aCALADO, V.
700 1 $aROSENTHAL, A.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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