Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions

Abstract

Document VersionAccepted manuscript including changes made at the peer-review stage Please check the document version of this publication:• A submitted manuscript is the author's version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. People interested in the research are advised to contact the author for the final version of the publication, or visit the DOI to the publisher's website.• The final author version and the galley proof are versions of the publication after peer review.• The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publicationCitation for published version (APA): Moelants, K. R. N., Cardinaels, R. M., Jolie, R. P., Verrijssen, T. A. J., Van Buggenhout, S., Zumalacarregui, L. M., ... Hendrickx, M. E. (2013). Relation between particle properties and rheological characteristics of carrotderived suspensions. Food and Bioprocess Technology, 6(5), 1127-1143. DOI: 10.1007/s11947-011-0718-0 General rightsCopyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.• Users may download and print one copy of any publication from the public portal for the purpose of private study or research.• You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal ? Take down policyIf you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. The effect of particle properties on the rheological behaviour of carrot-derived suspensions was 15 investigated systematically. Hereto, a range of relative monodisperse suspensions, with varying 16 average particle size (~73, 176, 262 and 369 µm) and pulp content (from 30 to 65 w%), was 17 prepared by the reconstitution of carrot tissue particles in water. Suspensions with average 18 particle size of ~73 µm consisted of cell fragments whereas suspensions with larger particle sizes 19 contained mainly cell clusters of which the cell number increased with increasing particle size. 20The rheological characteristics showed that the carrot-derived suspensions have a non-21Newtonian behaviour with a yield stress, depending on particle concentration, size and type). 22The network structure of all suspensions could be described as a weak gel. Increase in yield 23 stress and storage modulus with particle concentration could be fitted to a power law model. A 24 unique linear relation was found between the yield stress and the plateau modulus, independent 25 of the particle size and type. Particle concentration, size and type appeared to be key structural 26 pa...

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

“…This result is similar to that observed by other authors for other vegetable matrices considering only one pass. [10,11,16] Regarding the number of processes, two and three processes at 50 MPa showed a distribution close to that obtained with one single process at 100 MPa. Furthermore, two and three processes at 100 MPa showed a larger amount of smaller particles than the single 150 MPa process.…”

“…[9][10][11][12][13] Even so, it is improbable to predict the behaviour of each product after the HPH, since every vegetable matrix presents its own composition and structure arrangement, leading to different resistance profile during the high shear promoted by HPH. 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.…”

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

“…They concluded that differences in the amount and nature of 570 solids were responsible for the differences in consistency. In a previous study on the rheology of 571 carrot suspensions (Moelants et al, 2012), it was also reported that rheological properties of 572 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 21 these suspensions were highly dependent on particle concentration and particle properties such as the serum viscosity was negligible as compared to the overall viscosity of strawberry juice.…”

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

“…The flow behavior can be determined by a rotational test, and the literature reports numerous mathematical models to describe this property, including the Power Law, Herschel-Bulkley, Bingham and Casson models [3,[12][13][14]. The viscoelastic properties of food structures have been evaluated to determinate stability in food dispersions, such as beverages, and these are influenced by chemical composition, processing conditions and the addition of some ingredients such as stabilizers [5,[15][16][17][18][19][20].…”