02628nam a2200277 a 450000100080000000500110000800800410001910000160006024501180007626001310019450000270032552017380035265000200209065000170211065000280212765000190215565000210217465000190219565000180221465000270223265300180225965300180227770000220229570000150231770000180233221710572025-01-28       2024    bl uuuu     u00u1 u    #d1 aLIMA, M. A.  aHigh pressure homogenization (HPN) of tropical mixed juicebEffect on physical properties.h[electronic resource]  aIn: SIMPóSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇãO, 15., 2023, Campinas. Anais eletrônicos..., Galoác2024  aSLACAN. Poster 168096.  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.  aFood technology  aFruit juices  aHigh pressure treatment  aHomogenization  aHomogeneização  aSedimentação  aSuco de Fruta  aTecnologia de Alimento  aAlta pressão  aSedimentation1 aMARTINS, I. B. A.1 aCALADO, V.1 aROSENTHAL, A.