icrowave heating impacts positively on the physica... - BV FAPESP
Advanced search
Start date
Betweenand
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

icrowave heating impacts positively on the physical properties of orange juice-milk beverag

Full text
Author(s):
Martins, Carolina P. C. [1] ; Cavalcanti, Rodrigo N. [2] ; Rocha, Ramon S. [3, 4] ; Esmerino, Erick A. [3] ; Freitas, Monica Q. [3] ; Pimentel, Tatiana C. [5] ; Silva, Marcia C. [4] ; Cruz, Adriano G. [4]
Total Authors: 8
Affiliation:
[1] Univ Fed Rural Rio de Janeiro UFRRJ, Dept Tecnol Alimentos, BR-23890000 Seropedica - Brazil
[2] Univ Sao Paulo, Escola Politecn, Dept Engn Quim, Campus Principal, BR-05508080 Sao Paulo, SP - Brazil
[3] Univ Fed Fluminense UFF, Fac Vet, BR-24230340 Niteroi, RJ - Brazil
[4] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, Dept Alimentos, BR-20270021 Rio De Janeiro - Brazil
[5] Fed Inst Parana IFPR, BR-87703536 Paranavai - Brazil
Total Affiliations: 5
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; v. 75, n. 1 NOV 2021.
Web of Science Citations: 0
Abstract

The impact of microwave heating (MWH, 65, and 75 degrees C: 15, 30, 60 s) on the physical properties of orange juice-milk beverages (OJMBs) compared with those subjected to conventional heating (75 degrees C/15 s) and untreated was evaluated. The ideal operating conditions were at 915 MHz compared with 2450 MHz because of the higher loss factor values and penetration depth, resulting in higher heat dissipation and temperature distribution effectiveness. The MWH samples had rheological properties similar to untreated beverages with a slightly more intense yellow colour and a smaller particle size, especially at higher temperatures and holding times. (AU)

FAPESP's process: 15/25697-0 - Evaluation of the continuous microwave thermal process of liquid foods
Grantee:Rodrigo Nunes Cavalcanti
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 14/17534-0 - Evaluation of the effects of focused microwave processing on liquid foods
Grantee:Jorge Andrey Wilhelms Gut
Support Opportunities: Regular Research Grants