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Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice

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Abstract

The High Pressure Homogenization (HPH) process is a non-thermal technology that can be used to change the structure of fluid foods. The main transformations are related to the rheology, particle size distribution (PSD) and pulp sedimentation, and the way that each vegetable matrix responds to the HPH process is unique and hard to predict. In the present study, the effect of HPH (up to 150 MPa) was evaluated for cashew apple juice (10 °Brix) in relation to the rheological properties, PSD, optical microscopy and pulp sedimentation during storage. The HPH process decreased the juice consistency coefficient and yield stress (up to 50 % and 30 % of the original values, respectively). The flow behaviour index increased to nearly twice its original value, and the juice thixotropy was slightly reduced. HPH also decreased the mean particle size and changed the PSD. It had no impact on the final sedimentation index, but decreased the velocity of sedimentation. The microstructure could be observed by optical microscopy, which also showed the decrease in particle size. All the parameters were modelled as a function of the homogenization pressure, which could be useful for a better understanding and as an aid in future studies. The results showed that the HPH process could be used to decrease the cashew apple pulp sedimentation velocity, which could lead to the use of a reduced amount of additives.

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Abbreviations

\( \overset{\cdot }{\gamma } \) :

shear rate [s−1]

η:

viscosity [Pa · s]

ηa :

apparent viscosity (= σ/ \( \overset{\cdot }{\gamma } \)) [Pa · s]

σ:

shear stress [Pa]

σ0 :

yield stress, Herschel-Bulkley model (Eq. 4) [Pa]

σe :

equilibrium stress in the Figoni-Shoemaker model (Eq. 3) [Pa]

σi :

initial stress in the Figoni-Shoemaker model (Eq. 3) [Pa]

ζ:

zeta potential [mV]

d:

particle diameter [μm]

D[4,3]:

mean particle volume-based diameter (Eq. 1) [μm]

D[3,2]:

mean particle area-based diameter (Eq. 2) [μm]

IS:

sedimentation index (Eq. 5) [−]

ISe :

sedimentation index at equilibrium (infinite time) (Eq. 7) [−]

ISi :

initial value of sedimentation index (time 0) (Eq. 7) [−]

k:

consistency coefficient, Herschel-Bulkley model (Eq. 4) [Pa · sn]

kB :

Boltzman constant [= 1.38 · 10−23 N · m · K−1]

kFS :

kinetic parameter in the Figoni-Shoemaker model (Eq. 3) [s−1]

kS :

kinetic parameter in the sedimentation index model (Eq. 7) [day−1]

n:

flow behaviour index, Herschel-Bulkley model (Eq. 4) [−]

Pe:

Peclet number (Eq. 6) [−]

PH :

homogenization pressure [MPa]

\( {\overline{r}}_{particle} \) :

mean suspended particle radius [m]

t:

time (Eq. 3) [s]

t:

time (Eq. 7) [days]

T:

absolute temperature [K]

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Acknowledgments

The authors are grateful to the São Paulo Research Foundation (FAPESP) for funding projects no. 2010/05241-8, 2010/05240-1, 2012/15352-9 and 2012/17381-4.

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Authors and Affiliations

  1. Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), CEP: 13083-862, Campinas, SP, Brazil

    Thiago Soares Leite & Marcelo Cristianini

  2. Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil

    Pedro E. D. Augusto

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  1. Thiago Soares Leite
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Leite, T.S., Augusto, P.E.D. & Cristianini, M. Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice. Food Biophysics 10, 169–180 (2015). https://doi.org/10.1007/s11483-014-9385-9

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