Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations.
Food Res Int
; 123: 20-26, 2019 09.
Article
en En
| MEDLINE
| ID: mdl-31284969
ABSTRACT
The effect of ohmic heating processing (10, 100, 1000â¯Hz - 25â¯V;45, 60, 80â¯V - 60â¯Hz until 65⯰C-30â¯min) on physical (color, rheology, particle size diameter), thermal (differential scanning calorimetry, DSC), physicochemical (time domain nuclear magnetic resonance, TD-NMR) and microstructural (optical microscopy) properties of raspberry-flavored whey drink was investigated. The samples were submitted to an ohmic system and conventional pasteurization (65⯰C-30â¯min). Both processing led to increases in the color parameters (C*, h* and ∆E*) in the first 30â¯min. For the treatments, 10â¯Hz-25â¯V and 1000â¯Hz-25â¯V, more viscous, and consequently increased D[4,3] and D[3,2] values were observed, and similar results were obtained for the DSC behavior. The microstructure confirmed aggregation of cell structure in those configurations (10â¯Hz and 1000â¯Hz-25â¯V). OH, parameters for both ohmic configurations have an impact in all the evaluated parameters for raspberry-flavored whey drink, which can be interesting for the dairy industry.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Gusto
/
Suero Lácteo
/
Aditivos Alimentarios
/
Manipulación de Alimentos
/
Calor
Idioma:
En
Revista:
Food Res Int
Año:
2019
Tipo del documento:
Article
País de afiliación:
Brasil