Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

Briviba, Karlis; Gräf, Volker; Walz, Elke; Güamis, B.; Butz, Peter

doi:10.1016/j.foodchem.2015.06.063

Cited by 102 publications

(40 citation statements)

References 31 publications

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“…Sliding velocity of the fat particle is caused by inertia forces as a result of these effects due to density difference of fat globule and milk plasma. Hydraulic process modeling in the valve gap of the homogenizer corroborates breakup theory due to inertia forces too [9,20,21]. Measure of inertia forces is liquid flow acceleration.…”

Section: V E R H O L a N T S E V Amentioning

confidence: 57%

“…Despite low energy consumption vacuum, ultrasonic and rotor homogenizers do not provide high degree dispersing [6][7][8]. On the contrary the ultra-high-pressure homogenizers and microfluidizers provide high degree dispersing of the processed emulsion but have superhigh energy consumption [9,10]. Taking into account stated above and modern tendency to energy saving technologies implementation the actual problem of the dairy industry is to design machines for milk homogenization with quality rates of dispersion of milk emulsion on a level of valve machines but with lower energy consumption.…”

Section: Introductionmentioning

confidence: 99%

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Research into milk homogenization in the pulsation machine with a vibrating rotor

Samoichuk

Kiurchev

Oleksiienko

et al. 2016

EEJET

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Section: V E R H O L a N T S E V Amentioning

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Research into milk homogenization in the pulsation machine with a vibrating rotor

Samoichuk

Kiurchev

Oleksiienko

et al. 2016

EEJET

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“…Vitamins B1 and B2 were slightly reduced in almond milk treated for a single UHPH pass at 350 MPa and an inlet temperature of 40°C [130]. UHPH treatment caused a slight reduction in vitamin C in strawberry juice treated at higher pressure (205 MPa) for 3 passes at an inlet temperature of 20°C [131].…”

Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 96%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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“…Vegetable beverages have been regarded as healthy foods, mainly as protectors against cardiovascular diseases and also reduce cholesterol absorption (Ferragut et al, ). Vegetable milks are colloidal systems that consist of particles such as oil droplets, soluble, nonsoluble proteins, and starch granules and therefore these types of beverages are nonstable during shelf life (Briviba, Graf, Walz, Guamis, & Butz, ). Stability is an essential quality parameter that influenced by particle size, particle surface change, and total soluble solids (Sato & Cunha, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

Gül¹,

Atalar

Sarıcaoğlu

et al. 2018

J Food Process Preserv

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The effects of high pressure homogenization conditions (pressure, temperature, and hazelnut concentration) on physicochemical properties of hazelnut milks were evaluated, and process parameters were optimized using response surface methodology. Also, the effect of low‐ and high‐temperature heat treatments on properties of hazelnut milk processed according to optimum conditions was investigated. The influence of homogenization pressure was greatest on properties of hazelnut milk followed by hazelnut cake concentration and homogenization temperature within the experimental domain. The optimized experimental conditions for the homogenization of hazelnut milk were 1,140 bar for homogenization pressure, 38.1 °C for homogenization temperature, and 12.97% for hazelnut cake concentration. Under optimized conditions, homogenization process was validated by comparing the quality attributes of optimized hazelnut milk with the predicted values, which were between −10.06 and 11.11% of relative error indicated good accordance. Physical and structural properties of samples produced using optimum conditions were slightly affected by heat treatments. Practical applications Hazelnut is an important nutritional source; it is reasonably expensive for production of hazelnut milk. Moreover, hazelnut cake is a by‐product from hazelnut oil production and should not be directly used for human consumption because it may contain some residual chemical solvent from hazelnut oil extraction process. However, the cake from the cold press, also a by‐product, of hazelnut oil production does not contain any chemical residue and can be used for hazelnut beverage. Moreover, high pressure homogenization is generally using for eliminating sedimentation of solids and creaming problems. Therefore, we have established the optimum homogenization conditions for processing hazelnut milk using response surface methodology.

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Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

Cited by 102 publications

References 31 publications

Research into milk homogenization in the pulsation machine with a vibrating rotor

Research into milk homogenization in the pulsation machine with a vibrating rotor

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

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