Change of the rheological properties of mango juice by high pressure homogenization

文献类型: 外文期刊

第一作者: Zhou, Linyan

作者: Zhou, Linyan;Guan, Yunjing;Bi, Jinfeng;Liu, Xuan;Yi, Jianyong;Chen, Qinqin;Wu, Xinye;Zhou, Mo

作者机构:

关键词: Mango juice;High pressure homogenization;Rheological property;Particle size distribution

期刊名称:LWT-FOOD SCIENCE AND TECHNOLOGY ( 影响因子:4.952; 五年影响因子:5.383 )

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收录情况: SCI

摘要: The effect of high pressure homogenization (HPH) on pH, total soluble solid, color, particle size distribution (PSD), microstructure, zeta-potential, water soluble pectin, apparent viscosity, thixotropy, dynamic rheological characteristics of mango juice were investigated in this study. PSD analysis showed the volume peak of mango juice was moved from 138 to 6 gm after I HPH pass at 20 degrees C from 40 to 190 MPa, indicating HPH significantly decreased the particle diameter. Correspondingly, the suspended particles were smaller after HPH observed by optical microscopy, highlighting the effect of HPH in disrupting the fruit juice particles. HPH changed the content of water soluble pectin, and the content was increased with increasing inlet temperature and passes number, whereas no change was found for zeta-potential. The apparent viscosity was significantly enhanced by HPH, meanwhile thixotropy, storage modulus and loss modulus were also altered, and those changes were related to the HPH condition applied. Results showed that HPH significantly changed the rheological properties of mango juice. (C) 2017 Elsevier Ltd. All rights reserved.

分类号: TS2

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