Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations. (September 2019)

• Record Type: Journal Article
• Authors: Ferreira, Marcus Vinicius S.; Cappato, Leandro P.; Silva, Ramon; Rocha, Ramon S.; Neto, Roberto P.C.; Tavares, Maria Inês B.; Esmerino, Erick A.; Freitas, Mônica Q.; Bissagio, Rodrigo C.; Ranadheera, Senaka; Raices, Renata S.L.; Silva, Marcia C.; Cruz, Adriano G.
• Is Part Of: Food research international. Volume 123(2019)
• Page Start: 20
• Page End: 26
• Publication Date: 2019-09
• Subjects: Ohmic heating -- Whey beverages -- Rheology -- Microstructure -- Differential scanning -- Magnetic resonance; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.04.045
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The effect of ohmic heating processing (10, 100, 1000 Hz - 25 V;45, 60, 80 V - 60 Hz until 65 °C-30 min) on physical (color, rheology, particle size diameter), thermal (differential scanning calorimetry, DSC), physicochemical (time domain nuclear magnetic resonance, TD-NMR) and microstructural (optical microscopy) properties of raspberry-flavored whey drink was investigated. The samples were submitted to an ohmic system and conventional pasteurization (65 °C-30 min). Both processing led to increases in the color parameters (C*, h* and ∆E*) in the first 30 min. For the treatments, 10 Hz-25 V and 1000 Hz-25 V, more viscous, and consequently increased D[4, 3] and D[3, 2] values were observed, and similar results were obtained for the DSC behavior. The microstructure confirmed aggregation of cell structure in those configurations (10 Hz and 1000 Hz-25 V). OH, parameters for both ohmic configurations have an impact in all the evaluated parameters for raspberry-flavored whey drink, which can be interesting for the dairy industry. Graphical abstract: Unlabelled Image Highlights: Whey-raspberry flavored beverage submitted to Ohmic Heating. Increased viscosity and D[4, 3] and D[3, 2] values and color parameters. Aggregation of cell structure. Frequency and voltage proportionated different thermal behavior.