Use of apple juice concentrate and standard sugar-based osmotic solution were compared during osmotic dehydration (OD) of fresh and frozen blueberries for solid gain and water loss.Additionally, fresh and frozen blueberries were characterized for moisture desorption using a thermo-gravimetric analyzer (TGA) at an isothermal temperature of 105 °C under dry nitrogen condition. Weight loss-time data generated from the TGA was used to calculate the overall liquid diffusion coefficient during moisture desorption. Results showed that the use of apple juice concentrate as an osmotic solution increased sugar concentration of frozen blueberries to 30.30 °Brix, which was similar to that obtained from the use of sugar-based osmotic solution (32.90 °Brix). Additionally, irrespective of the osmotic solution type, the osmotically dehydrated frozen blueberries reached the desired safe water activity (a w ) range (0.40 -0.50) in the 600 min drying time during follow-up drying at 74 °C. Moisture desorption characterization using TGA showed that fresh blueberries took about 53% additional drying time compared to frozen blueberries.
Soymilk processing uses a filtration or centrifugation step to remove coarse solids in the comminuted soy. The objective was to utilize the whole beans and determine the effect of continuous flow high pressure throttling (CFHPT) process in reducing particle size and narrowing down the particle size distribution. The rheological and ultrastructural properties of such soymilk were also determined. Whole dehulled soybeans and deionized water were ground in a food processor before comminution in a Megatron (process M) or a Fitzmill (process F) or a Stonemill (process S). The comminuted slurry was homogenized at pressures of 69, 103, 138, 207, and 276 MPa using a CFHPT system, heated to 80 degrees C in a tubular heat exchanger prior to depressurization, and held at elevated temperatures of 97, 106, 114, 131, and 148 degrees C, respectively, for each applied pressure after throttling. To avoid flashing, back pressure was applied after the holding tube and soymilk was cooled immediately. Process M produced soymilk with smallest particle size and the highest apparent viscosity. All soymilk samples showed non-Newtonian pseudoplastic flow behavior. Ultrastructural images showed a clear protein network with very small fat globules entrapped in the protein matrix. Particles were uniformly distributed when the highest pressure treatment was applied for process M, which was considered as the best process.
Soymilk was prepared from boiled and unboiled comminuted suspensions of dehulled soybean and water using pressurized homogenization (one pass and two pass). Particle size showed significant differences between soymilks homogenized by one pass and two pass. Apparent viscosities and total solid contents showed significant differences between boiled and unboiled treatments. Soymilks exhibited pseudoplastic and thixotropic behavior and Arrhenius model was fitted to express temperature dependence of apparent viscosity. Microscopic images showed hydrated, separated, uniformly distributed, and homogeneous particles in boiled two-pass soymilk as they were disrupted easily and it was selected as the best treatment for processing soymilk containing all of the soybean solids.
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