Food and Fermentation Industries >

2024 , Vol. 50 >Issue 4: 171 - 177

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033975

Study on rheological properties of not from concentrate melon juice by ultra-high pressure homogenization

  • MA Jinhua ,
  • MA Zijing ,
  • WANG Xiaoyu ,
  • CHANG Chenguang ,
  • HUANG Wenshu
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Xinjiang Key Laboratory of Postharvest Science and Technology, Urumqi 830052, China)

Received date: 2022-10-14

  Revised date: 2022-12-12

  Online published: 2024-03-15

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Abstract

Not from concentrate (NFC) melon juice was treated with different ultra-high pressure homogenization pressure, time, and temperature, and the static and dynamic rheology of NFC melon juice was analyzed by rheometer in this study. It was found that NFC melon juice showed a shear-thinning phenomenon. The static rheological viscosity curve indicated that NFC melon juice was a non-Newtonian fluid with pseudoplastic behavior. The viscosity of NFC melon juice was decreased by increasing homogenization pressure and temperature, and the viscosity was decreased first and then increased by increasing homogenization times. Rheological results of dynamic frequency scanning showed that the decay in parameters of the storage and loss modulus model was found along with the increasing frequency, while storage and loss modulus was decreased by increasing homogenization pressure and temperature. However, the storage modulus (G') first decreased and then increased by increasing homogenizing times, but the loss modulus (G″) was reversed, and the storage modulus (G') was still larger than the loss modulus (G″). Rheological results of dynamic temperature scanning result showed that the energy storage modulus (G') and the loss modulus (G') showed a downward trend with the increasing homogenization pressure, frequency, and temperature. Dynamic temperature scanning junction significantly increased the G' and G″ of NFC melon juice. The study proved that ultra-high pressure homogenization could affect the rheological properties of NFC melon juice, which provided a theoretical basis for the innovation and processing of NFC melon juice.

Key words： not from concentrate melon juice; ultra-high pressure homogenization; rheological properties

Cite this article

MA Jinhua , MA Zijing , WANG Xiaoyu , CHANG Chenguang , HUANG Wenshu . Study on rheological properties of not from concentrate melon juice by ultra-high pressure homogenization[J]. Food and Fermentation Industries, 2024 , 50(4) : 171 -177 . DOI: 10.13995/j.cnki.11-1802/ts.033975

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