Effect of ultrasound processing on rheological properties and color of green food products
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Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sage Publications Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Changes in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 mu m, 24 kHz, up to 2 min, 20 degrees C) were investigated. The avocado dressing followed pseudoplastic flow behavior, which had good fit to the power law model, with R-2 values >0.9664. The lowest K values 3.5110, 2.4426, and 2.3228 were determined for avocado dressing samples with no treatment at 5 degrees C, 15 degrees C, and 25 degrees C, respectively. At the shear rate of 0.1/s, viscosity of 2 min US-treated avocado dressing increased significantly from 19.1 to 55.5 Pa.s at 5 degrees C, 13.08 to 36.78 Pa.s at 15 degrees C, and 14.55 to 26.75 Pa.s at 25 degrees C. Flow instability occurred in green juice after reaching shear rate of 300/s due to narrow gap in concentric cylinder; however, constant viscosity between 10 and 300/s indicated that the sample was Newtonian. Increasing temperature from 5 degrees C to 25 degrees C decreased viscosity of US-treated green juice from 2.55 to 1.50 mPa.s at the shear rate of 100/s. Color of both samples did not change after US processing, but lightness increased in green juice which denoted lighter color compared to the sample without treatment. There was no difference in pH and total soluble solids of samples. Results represent that US technology may be a good alternative in producing green liquid foods with acceptable rheological properties and color.
Açıklama
Anahtar Kelimeler
Ultrasound, viscosity, avocado dressing, green juice, color
Kaynak
Food Science and Technology International
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
30
Sayı
5
