Doctor of Philosophy, The Ohio State University, 2016, 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.
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Committee: V.M. Balasubramaniam (Advisor); Dennis Heldman (Committee Member); Farnaz Maleky (Committee Member); John Litchfield (Committee Member)
Subjects: Food Science