Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 22 - 29

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026543

Effects of high-pressure homogenization on rheological properties of orange juice

  • WANG Ziyu ,
  • WANG Zhiying ,
  • LUO Gang ,
  • LEI Ailing ,
  • CHEN Hourong ,
  • ZHANG Fusheng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Westa College, Southwest University, Chongqing 400715, China)

Received date: 2020-12-24

  Revised date: 2021-01-17

  Online published: 2021-06-17

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Abstract

Recently, a large number of consumers have paid attention to the taste of orange juice. To improve the taste of orange juice and provide the theoretical basis for processing, high pressure homogenization (HPH) at 0-100 MPa was applied to treat orange juice. Then the changes of its rheological properties were measured, the pectin and other dietary fibers which had a major influence on the rheological properties were also been determined. The results showed that, the flow coefficient n value of orange juice increase by 19.94%-43.2% after treatment. The viscosity coefficient K value and apparent viscosity (at 0.1 rad/s shear rate) showed a downward trend which decreased by 22.86%-77.1%, 2.52%-74.7% respectively. The critical gelation point was in advance with the storage modulus G′ and the loss modulus G″ presented a decreasing trend. Moreover, time and temperature scanning had similar results with apparent viscosity. The friction coefficient μ value at the slip rate of 0.2 m/s decreased by 85.1%-92.2%. And the HPH treatment caused the lower particle size, the more narrow distribution, and the higher Zeta potential value. The molecular weight (Mw) of soluble dietary fiber and cellulose in orange juice decreased by 0.024%-1.87% and 9.14%-59.97% respectively. Furthermore, the results of Fourier infrared (FTIR) and scanning electron microscopy (SEM) measurement also proved that the destruction of the polysaccharide solute particle structure by HPH caused the changes in the rheological properties of orange juice. It is proved that HPH treatment can change the rheological properties of orange juice by reducing the viscosity and viscoelasticity to improve drinking comfort.

Key words： orange juice; rheological properties; high pressure homogenization; apparent viscosity; viscoelasticity; pectin; soluble dietary fiber

Cite this article

WANG Ziyu , WANG Zhiying , LUO Gang , LEI Ailing , CHEN Hourong , ZHANG Fusheng . Effects of high-pressure homogenization on rheological properties of orange juice[J]. Food and Fermentation Industries, 2021 , 47(10) : 22 -29 . DOI: 10.13995/j.cnki.11-1802/ts.026543

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