Effect of high pressure homogenization on mixed juice stability, rheology, physicochemical properties and microorganism reduction

文献类型： 外文期刊

第一作者： Wellala, Chandi Kanchana Deepali

作者： Wellala, Chandi Kanchana Deepali;Bi, Jinfeng;Liu, Xuan;Liu, Jianing;Lyu, Jian;Zhou, Mo

作者机构：

关键词： High pressure homogenization; Mixed juice; Cloud stability; Flow behavior; Microorganism reduction

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN： 0022-1155

年卷期： 2020 年 57 卷 5 期

页码：

收录情况： SCI

摘要： Cloud instability and loss of fresh-like appearance are important quality defects of cloudy mixed juices determining consumer acceptability. Therefore, the aim of this study was to investigate the feasibility of high pressure homogenization (HPH) for improving cloud stability, flow behavior and physicochemical characteristics as well as reducing spoilage microorganisms in a cloudy mixed juice, consisting of carrot, apple and peaches. HPH treatments included pressure of 25 MPa, 100 MPa, 140 MPa and 180 MPa, pass of 1 and 2 and inlet temperature of 25 degrees C and 40 degrees C, respectively. Results indicated that increasing pressure and pass improved cloud stability, while increasing temperature had negative effect. Herschel Bulkey model could be well fitted to viscosity related data. Compared with control (non-homogenized, NH) sample, HPH at 140 MPa and 25 degrees C for 1 pass resulted in three times higher flow behavior index. Increasing inlet temperature also resulted in enhancing flow behavior. Besides, total soluble solids content was not affected by HPH, even though pH and color showed slight changes. Compared with NH sample, HPH at 140 MPa resulted in 4 log(10) and 3 log(10) reductions in total plate count and yeasts and molds count respectively. Thus, HPH at 140 MPa could effectively be used for enhancing cloud stability, improving flow behavior and reducing microorganisms in cloudy mixed juices.

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