Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk

Gul O., Saricaoglu F. T., Mortas M., Atalar İ., Yazici F.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.41, ss.411-420, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.ifset.2017.05.002
  • Dergi Adı: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.411-420
  • Anahtar Kelimeler: High pressure homogenization, Hazelnut milk, Microstructure, Rheology, Particle size distributions, OSCILLATORY SHEAR PROPERTIES, STEADY-STATE SHEAR, COX-MERZ RULE, TOMATO JUICE, PHYSICOCHEMICAL PROPERTIES, PHYSICAL-PROPERTIES, DYNAMIC SHEAR, MAIZE STARCH, WAXY MAIZE, TEMPERATURE
  • Eskişehir Osmangazi Üniversitesi Adresli: Hayır

Özet

The effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milks was investigated. Hazelnut milk samples were produced from cold pressed hazelnut cake and homogenized up to 150 MPa pressure. Microstructural and rheological properties of products, except temperature sweep, were greatly affected by HPH treatments. Homogenized samples showed significant reduction in particle size, which turned from bimodal and poly-disperse to monodisperse distributions. HPH decreased the consistency of products from 91.82 to 0.51 Pa.s(n) and increased flow behavior index from 0.15 to 0.36. All samples showed higher values G' than G '', which indicates that samples could be classified as soft-gel network, and hazelnut milk samples did not obey the Cox-Merz rule without multiplying angular frequency with shift factor. In conclusion, HPH can be used to reduce the consistency of samples and the friction loss, thus minimizing the amount of energy required to flow during processing and distribution.