Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage

Abstract

a b s t r a c tIn this study, dairy base consisting of raw skim milk and reconstituted whey powder were pressurized. The process used ultra-high pressure homogenization (UHPH) at levels of 150, 200 and 250 MPa and inlet temperatures of 15, 20 and 25 C, following experimental design. Dairy base was inoculated with probiotic lactic culture, incubated, and allowed to ferment. Pineapple juice, previously sweetened with sugar or aspartame, was added, following an experimental design, resulting in dairy beverages. Appropriate formulation, considering the sensory attributes, was identified by Quantitative Descriptive Analysis (QDA) and used for studying rheological parameters. Results disclosed that formulations with higher whey levels had higher average scores for characteristic sensory attributes of products. The aim was to evaluate rheological properties (viscosity and shear stress) of fermented dairy beverages according to inlet temperature and pressure, comparing them to thermally processed samples (90 C/60s). This evaluation showed that pressurized beverages at 150 MPa/15 C were similar to controls. These preliminary results obtained in this study suggest that UHPH has the potential to be used to modeling some rheological characteristics of fermented dairy beverages, for example, to favorably modify their consistency. All samples exhibited viscoelastic and thixotropic behaviors.

Application of Box–Behnken design to prepare gentamicin-loaded calcium carbonate nanoparticles

“…Th e result shows that the size of the particles was enlarged when the drug concentration was enhanced. As reported in previous research studies, the viscosity of the media is enhanced by increasing the drug concentration, and the eff ect of viscosity on the particle size is obviously in contradiction to the eff ect of shear stress (Masson et al 2011, Noori Koopaei et al 2014, Kheradmandnia et al 2010.…”

Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization

“…High‐pressure homogenization (HPH) is a nonthermal and a continuous processing technology that is used in the chemical, pharmaceutical, cosmetics, biotechnology, and food industry to stabilize emulsion, decrease particle size, inactivate pathogens or spoilage microorganisms, and improve the texture and rheological properties of food products (Briñez, Roigsagués, Hernández Herrero, & Guamis, ; Cruz et al, , ; Diels & Michiels, ; Dumay et al, ; Fernández‐Ávila, Escriu, & Trujillo, ; Masson, Rosenthal, Calado, Deliza, & Tashima, ; Vannini et al, ; Wuytack, Diels, & Michiels, ). Compared with typical homogenization pressure, HPH, which is based on the same principle as conventional homogenization, can reach considerably higher pressures (up to 400 MPa).…”

High pressure effects on the structural functionality of condensed globular-protein matrices

“…This is an interesting occurrence on both scientific and technological grounds. An obvious application of high-pressure treated protein pastes should be in starch or dairy based formulations of functional foods in an effort to initiate replacement of spray dried dairy powders with relatively reduced bio-functionality [7,48].…”