The effect of high pressure homogenization (HPH) and ultrasound (US) on rheological properties, color, precipitate weight ratio, pectin esterification degree and cell integrity of tomato juices with different soluble solids content (5.0, 7.5, 10.0 Brix) was studied. Samples were subjected to HPH up to 150 MPa or US up to 30 min. The energy efficiency associated to the processes was also evaluated. Results showed that stress type and product concentration influenced the changes of tomato juice physical properties. In particular, HPH and US treatments were responsible for higher G0 and consistency of processed tomato juices than untreated samples. Increases in sample rheological properties were comparable for the 5.0 and 7.5 Brix treated HPH and US samples, whereas HPH was more effective than US in the case of 10.0 Brix sample. These changes were in agreement with other indexes, i.e. precipitate weight ratio increase and cell integrity decrease, and were attributed to stronger of inter-particle interactions. The process energy efficiency showed that lower energy was involved in HPH in comparison to US.

Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels / Bot, Francesca; Calligaris, Sonia; Cortella, Giovanni; Nocera, Francesco; Peressini, Donatella; Anese, Monica. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 13(2017), pp. 10-17. [10.1016/j.jfoodeng.2017.04.027]

Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels

BOT, Francesca;ANESE, Monica
2017

Abstract

The effect of high pressure homogenization (HPH) and ultrasound (US) on rheological properties, color, precipitate weight ratio, pectin esterification degree and cell integrity of tomato juices with different soluble solids content (5.0, 7.5, 10.0 Brix) was studied. Samples were subjected to HPH up to 150 MPa or US up to 30 min. The energy efficiency associated to the processes was also evaluated. Results showed that stress type and product concentration influenced the changes of tomato juice physical properties. In particular, HPH and US treatments were responsible for higher G0 and consistency of processed tomato juices than untreated samples. Increases in sample rheological properties were comparable for the 5.0 and 7.5 Brix treated HPH and US samples, whereas HPH was more effective than US in the case of 10.0 Brix sample. These changes were in agreement with other indexes, i.e. precipitate weight ratio increase and cell integrity decrease, and were attributed to stronger of inter-particle interactions. The process energy efficiency showed that lower energy was involved in HPH in comparison to US.
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels / Bot, Francesca; Calligaris, Sonia; Cortella, Giovanni; Nocera, Francesco; Peressini, Donatella; Anese, Monica. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 13(2017), pp. 10-17. [10.1016/j.jfoodeng.2017.04.027]
File in questo prodotto:
File Dimensione Formato  
rj32.pdf

non disponibili

Tipologia: Versione (PDF) editoriale
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 1.82 MB
Formato Adobe PDF
1.82 MB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pre-print_JFOODENG-D-16-01551.pdf

accesso aperto

Tipologia: Documento in Pre-print
Licenza: Creative commons
Dimensione 1.4 MB
Formato Adobe PDF
1.4 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2919423
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 24
  • ???jsp.display-item.citation.isi??? 26
social impact