Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions

López-Sánchez, Patricia; Nijsse, J.; Blonk, H.; Bialek, Lucy; Schumm, Stephan; Langton, Maud

doi:10.1002/jsfa.4168

Cited by 157 publications

(121 citation statements)

References 23 publications

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“…This is useful once the particles are not ideal spheres, and the D [3,2] is more influenced by small particles while the D [4,3] is more influenced by the larger ones. [14,24] The assays were performed immediately after processing, in triplicate.…”

Section: Structure: Particle Size Distribution (Psd) Analysismentioning

confidence: 99%

“…The release of internal cell content and/or cell fragments due to HPH process is unique to each food matrix, leading to different changes in particle-particle and particle-serum interaction. [14] Orange juice is one of the most popular juices in the world, and its production is often derived from FCOJ. Further than guarantee the desired microbial inactivation [15] , the HPH technology has been shown to be a powerful tool for providing a reduction in the consistency of FCOJ, on both flow and viscoelastic properties.…”

Section: Introductionmentioning

confidence: 99%

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Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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Multiple passes of high-pressure homogenisation (MP-HPH) was used to promote desirable rheological changes on frozen concentrated orange juice (FCOJ, 66ºBrix), up to 150 MPa and three passes. The final product structure (particle size distribution), rheological properties (steady-state shear and time-dependent flow) and colour were evaluated. By increasing both, homogenisation pressure and number of passes, MP-HPH process showed a decreasing asymptotic effect on the FCOJ consistency. The mean particle size decreased and the particle size distribution changed with the increase in pressure and number of passes. The process showed no impact on product colour. MP-HPH can be an interesting alternative for the production of FCOJ, providing similar effects as a single pass through the HPH equipment, but with lower costs and higher production rates. ARTICLE HISTORY

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Section: Structure: Particle Size Distribution (Psd) Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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“…However, plant based suspensions have continuous particle size distributions and varying morphology, hence application of these models to plant suspensions Some researchers have used centrifugation of plant based suspensions to determine an effective phase volume (Bayod 2008;Hemar et al 2011;Lopez-Sanchez et al 2011). A known volume of suspension is centrifuged and the effective phase volume is defined by the volume of the dispersed phase divided by the total volume.…”

Section: Methods Of Determining Phase Volumementioning

confidence: 99%

“…The φ w is the solids that remain in the centrifuge tube after the serum is decanted off. Some researchers refer to this fraction as "effective phase volume" (Hemar et al 2011;Lopez-Sanchez et al 2011), as they were able to measure the initial volume of plant suspension and the resulting volume of solid and liquid fractions after centrifugation. Unfortunately due to the solid-like nature of comminuted peas, the initial volume of comminuted peas could not be measured accurately.…”

Section: Serum and Moisture Contentmentioning

confidence: 99%

“…In mixtures of particles, smaller/fine particles have been shown to connect particles together to form a network (Coussot & Piau 1995). This network forming or cohesive ability of small particles has been used to add structure and texture of plant based materials (Foster 2011;Lopez-Sanchez et al 2011). Therefore the decrease in cohesiveness with addition of large particles (minced peas) is due to the large particles breaking down of the cohesive network created by small particles.…”

Section: Effect Of Changing Phase Volume By Changing Psdmentioning

confidence: 99%

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Insights into rational design of plant based foods to improve management of dysphagia

Tobin¹

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Normal swallowing is a complex process which requires sufficient mastication and lubrication of the food to transport the bolus from the mouth to the pharynx. In people suffering from dysphagia this process is not well coordinated and they often have difficulty in transporting food and water from the mouth to the stomach, which can lead to choking or aspiration. Modification of food texture by mincing or pureeing normal food is used to prevent these complications; however inconsistencies in texture can affect the consumption of these foods. Hence, malnutrition, dehydration and aspiration pneumonia, are a common problem with dysphagia sufferers.Using green peas as a model food system, this project investigated the effect of three method of comminution -mincing, pureeing and freeze-fracturing (processing whilst frozen) -on the macro and microstructure of the peas and its impact on rheological behaviour and sensory perception.Comminution of peas resulted in a particulated soft solid with hierarchical structures with broad range of particle sizes and shapes i.e. from large clusters of cells (5 mm) to starch granules (10 µm) which were released from broken cells. These pea particles were suspended in serum released during cellular structure breakdown. The high concentration, broad particle size distributions, variations in morphology and deformability of particles made this system complex and challenging to measure. Vane geometry was used to evaluate the rheological behaviour of comminuted peas, as it enabled accurate measurement of dispersions containing large particles without altering the product structure and it also eliminated any wall slip effects. The effect of pea variety, particle size distribution and amount of serum or added water on rheological behaviour was studied.Results demonstrated that comminuted peas were characteristically solid-like with higher elastic than viscous modulus (G´ > G˝). They also exhibited a yield stress which is an important parameter in these systems as it is a good indicator of the amount of effort required to initiate flow during oral processing. Minced peas with over 50% of the particle >1 mm in size had broader size distribution, which packed better than narrower distributions of pureed peas, resulting in higher G´ and yield stress. Changing the particle size distributions by systemically increasing the percentage of minced peas in a mince/puree blend also increased G´ and yield stress. This indicated that particle size distribution can be used to modify flow behaviour, while keeping the solids content the same.Diluting minced and pureed peas with incremental amounts of water showed that in such concentrated systems, small changes in solid to liquid ratio had a considerable impact on G´ and yield stress, as small increments in the liquid phase decreased G´ and yield stress dramatically. The variety of pea did not impact on the particle size distribution, but it affected the amount of serum released and particle firmness. These findings showed that particle concentratio...

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Application of high‐pressure homogenization to tailor the functionalities of native wheat starch

et al. 2020

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BACKGROUND The effect of high‐pressure homogenization (HPH) on the rheological and thermal properties, water retention capacity (WRC), morphology and in vitro digestion of wheat starch was evaluated. Starch suspensions (50 g kg−1, w/w) were treated at increasing pressures (up to 100 MPa) and numbers of cycles (up to 5) to generate a wide range of energy densities (70–500 MJ m−3) delivered to the sample during processing. RESULTS High‐pressure homogenization induced a partial starch gelatinization confirmed by higher digestibility. Gelatinization degree (GD) was between 13% and 83%, causing a wide range of functional properties. High‐pressure homogenization‐treated starch samples showed WRC values of 810–1910 g kg−1. Storage modulus (G′) and complex viscosity (η*) of starch dispersions were almost two and three times higher than the control at 13% and 83% GD, respectively. Positive linear relationships between GD (R = 0.98, P < 0.001), WRC (R = 0.87, P < 0.05), or rheological parameters (R = 0.89÷0.90, P < 0.01) and energy density of HPH treatments were found. CONCLUSION High‐pressure homogenization treatment represents a promising technology to obtain wheat starch with tailored rheological properties and digestibility, which allows the texture and glycemic response of food products to be adjusted. © 2020 Society of Chemical Industry

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Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions

Cited by 157 publications

References 23 publications

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Insights into rational design of plant based foods to improve management of dysphagia

Application of high‐pressure homogenization to tailor the functionalities of native wheat starch

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