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High Pressure Homogenization of Selected Liquid Beverages

Yan, Bing
http://orcid.org/0000-0002-0090-5673
http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403

Abstract Details

2016, Doctor of Philosophy, Ohio State University, Food Science and Technology.
Modern consumers’ desire for health and wellness has stimulated the development of innovative food processing technologies to preserve nutrients and quality attributes. High pressure homogenization (HPH) is a continuous high pressure process that disrupts particles in the fluids and results in products with reduced particle size and modified textural properties. The effects of HPH on retention of phytochemicals and quality attributes of two food models (vegetable juice and emulsion) were studied. Raw tomato juice was processed by HPH (246 MPa, 99°C, <1 s), high pressure processing (HPP) (600 MPa, 46°C, 5 min), and thermal processing (TP) (90°C, 90 s). The contents of lycopene and its isomers, phytoene and phytofluene in HPH, HPP and TP treated tomato juices did not significantly differ from that in unprocessed juice, while a significant reduction in ß-carotene content was observed after TP treatment. HPH resulted in a significant reduction in mean particle size as compared to control, HPP and TP treated tomato juices. Moreover, an increase in apparent viscosity, redness (a*) and yellowness (b*) was observed in HPH treated juice as compared to those in control and HPP treated tomato juices. A model vegetable juice (mixture of tomato, carrot, kale, spinach, beet, blackberry and apple) was processed by pilot-scale HPH (232 MPa, 93°C, <1 s), HPP (600 MPa, 45°C, 5 min) and TP (92°C, 16 s), respectively. A reduction in contents of carotenoids and chlorophylls was observed in all treated juices. HPH significantly reduced particle size of vegetable juice, while HPP and TP resulted in an increase in mean particle size due to the formation of aggregates. An increase in the apparent viscosity of vegetable juice was observed after HPH, while no significant changes in viscosity for HPP and TP treated juices was noticed. HPH induced an increase in color attributes (L*, a*, b*), while a reduction in L* and b* values was observed in HPP and TP treated juices. Whey-protein based solutions and emulsions with or without lecithin (5%) were processed by a laboratory scale homogenizer at various pressures (25-100 MPa). HPH significantly decreased particle sizes of all samples, with an asymptotic behavior at higher pressures. At pressure of 25 MPa, emulsions made with lecithin had smaller particle size as compared to that without lecithin. However, there were no differences in mean particle size between emulsions with and without lecithin when homogenized at 50 and 75 MPa. An increase in brightness (L*) and a reduction in redness (a*) and yellowness (b*) of emulsions were observed after HPH, without a significant change in pH. The electrical conductivity in general increased with an increase in homogenization pressures (from 25 to 75 MPa). Our study showed that high pressure-based technologies (HPP and HPH) could preserve carotenoids in vegetable juices. Moreover, HPH could produce vegetable juices with increased viscosity and deliver a more uniform particle size distribution with a modification on color. The potential of applying HPH in preparing whey protein based food products with modest or no addition of lecithin was also demonstrated.
V.M. Balasubramaniam (Advisor)
Dennis Heldman (Committee Member)
Farnaz Maleky (Committee Member)
John Litchfield (Committee Member)
168 p.
Food Science
high pressure homogenization; high pressure processing; tomato juice; fruit and vegetable juice, carotenoid; chlorophyll; emulsion; emulsifier; whey protein concentrate; lecithin

Recommended Citations

Citations

  • Yan, B. (2016). High Pressure Homogenization of Selected Liquid Beverages [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403

    APA Style (7th edition)

  • Yan, Bing. High Pressure Homogenization of Selected Liquid Beverages. 2016. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403.

    MLA Style (8th edition)

  • Yan, Bing. "High Pressure Homogenization of Selected Liquid Beverages." Doctoral dissertation, Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471376403

    Chicago Manual of Style (17th edition)

osu1471376403
467
© 2016, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.
Release 3.2.12