Journal article

Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations

Marcus Vinicius S Ferreira, Leandro P Cappato, Ramon Silva, Ramon S Rocha, Roberto PC Neto, Maria Ines B Tavares, Erick A Esmerino, Monica Q Freitas, Rodrigo C Bissagio, Senaka Ranadheera, Renata SL Raices, Marcia C Silva, Adriano G Cruz

Food Research International | ELSEVIER | Published : 2019

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..

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University of Melbourne Researchers

Grants

Awarded by CNPQ


Funding Acknowledgements

The authors gratefully thank Prof. Ligia D.F. Marzack and Prof. Giovana D.Mercali, from Universidade Federal do Rio Grande do Sul (UFRGS), for all the support given to this study due to the permission to use the Ohmic Heating system. The authors are grateful to CNPQ (process number 306111/2017-9) and Faperj for the finantial support.