Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study. (January 2017)

• Record Type: Journal Article
• Authors: Martínez-Monteagudo, Sergio I.; Kamat, Shreya; Patel, Nalini; Konuklar, Gul; Rangavajla, Nagendra; Balasubramaniam, V.M.
• Is Part Of: Journal of food engineering. Volume 193(2017)
• Page Start: 42
• Page End: 52
• Publication Date: 2017-01
• Subjects: High pressure homogenization -- Pilot-scale equipment -- Dynamic mechanical spectra -- Particle size distribution -- Clean label -- Dairy beverages; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2016.08.011
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: The impact of high pressure homogenization (HPH) on physical characteristics and emulsion stability of nutritional formulations were evaluated on a pilot scale HPH unit. Two products of industrial interest were used for these experiments. Manufactured formulations were analyzed using material characterization methods as particle size distribution, microscopy and dynamic mechanical spectra, compared to a control formula manufactured with conventional homogenization and heat treatments. Dynamic rheological measurements as strain and frequency sweeps exhibited increased product stability in parallel to increased homogenization pressures. Homogenization at elevated pressures yielded more shear thinning fluids evidenced by increased viscosities at low shear rates, ten fold greater compared to the control treatment, further evidence to increased physical stability. Experimental findings revealed the existence of a threshold pressure (100–150 MPa) for both formulations exhibiting significant correlation with product quality and physical stability. The study outcomes presents an opportunity for reducing stabilizer concentration in dairy beverages; in addition to shelf life and physical stability improvement for formulations treated at increased homogenization pressures. Highlights: Effect of high pressure homogenization on stability of nutritional formulations was studied. High pressure homogenization changed fluid flow characteristics. Homogenization at elevated pressures yielded more shear thinning fluids. High pressure homogenization technology has the potential to reduce stabilizer concentration in dairy beverages. High pressure homogenization may help to improve stability and shelf life of dairy beverages.