Analysis of the Effect of High‐Pressure Homogenization (HPH) on the Settling Velocity of Particles in an Alcoholic Rice Beverage Using Video Recording, Turbidity and Computational Fluid Dynamic Simulation

Abstract

High‐pressure homogenization (HPH) was applied to an alcoholic rice beverage (ARB). The effects of pressure (48–172 MPa) and the number of passes (1–3) on the fluid properties of the ARB, such as particle size, viscosity, turbidity and settling velocity, were investigated. Mean diameters continuously decreased with increasing homogenization pressure (P) and pass number (PN) until it reached a saturated condition (172 MPa with PN = 2). The viscosity and volume fraction of ARBs proportionally increased with increasing P and PN. The turbidity of HPH‐treated samples had stable characteristic until approximately 40 min. The settling velocities estimated by three different methods, including video recording, computational fluid dynamics simulation and analytic solutions (free and hindered flow). The free and hindered settling velocity of nonhomogenized and HPH‐treated samples were in the range of 1.2 × 10−4 to 1.7 × 10−4 and 0.3 × 10−7 to 4.3 × 10−7 m/s, respectively. Practical Application For alcoholic rice beverages (ARB), the unique translucent milky color differentiates ARB from distilled alcoholic beverage. The translucency is mainly due to the solid particles in the ARB, which could not be completely separated by the coarse filtration. Settling of solid particles caused a phase separation of ARB during storage or even serving in the glass. Our study showed that the high‐pressure homogenization (HPH) dramatically reduced the particle size of the ARB. Consequently, the settling velocity of HPH‐treated samples were significantly lower than that of nonhomogenized (NH) sample. The phase separation of ARB was delayed significantly after HPH.

Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties

“…The turbidity of the sample under 0 MPa was the lowest (1.06%), and that of the sample under 60 MPa was the highest (9.08%). In addition, it showed an upward trend when the homogenisation pressure was between 20 and 60 MPa, while it gradually decreased when the pressure exceeded 60 MPa ( Table 2 ), probably because smaller particles were lighter to pass through the samples as the pressure increased [ 54 ]. Studies have shown that homogenisation treatment has an impact on beverage turbidity; the turbidity change in beverages is mainly due to the fact that during the homogenisation process, the particulate matter in the beverages composed of pectin, fat, cellulose compounds, proteins, and their complexes with various substances are broken down into micron sizes to produce a stable dispersion, thus giving the juices higher turbidity [ 55 ].…”

Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement

“…Video recording analysis is a useful method for assessing the physical properties of matter and it is also an emerging method for assessing chewing behavior in oral processing (Moon & Yoon, 2015; Wilson et al, 2018). Laguna et al (2016) examined ratings of eating difficulty of various foods using frame‐by‐frame video recording analysis.…”