Journal article

Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure

Nathália M Coutinho, Marcello R Silveira, Tatiana C Pimentel, Monica Q Freitas, Jeremias Moraes, Leonardo M Fernandes, Marcia C Silva, Renata SL Raices, C Senaka Ranadheera, Fábio O Borges, Roberto PC Neto, Maria Inês B Tavares, Fabiano AN Fernandes, Filomena Nazzaro, Sueli Rodrigues, Adriano G Cruz

LWT | Elsevier | Published : 2019


The present study aimed to evaluate the effect of cold plasma processing parameters (time and flow rate) on the physical (rheological parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of chocolate milk drinks. The beverages treated by cold plasma presented particles with increased size and had higher consistency and altered melting profile (lower temperature and bound water and higher enthalpy) than the pasteurized product, suggesting denaturation processes and formation of protein aggregates. More severe conditions resulted in beverages with particles of larger surface areas ([D 3,2]) and volume diameters ([D4,3]), ..

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University of Melbourne Researchers