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Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice

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Abstract

The high pressure homogenization (HPH) process can be used to reduce the consistency of frozen concentrated orange juice (FCOJ), which is highly desirable in industrial processing due to the reduction in energy costs. The production of FCOJ is almost entirely destined to obtaining the reconstituted (ready-to-drink (RTD)) juice. Consequently, this study aimed to evaluate the effect of the HPH processing on the ready-to-drink juice. FCOJ (66°Brix) was processed by HPH up to 150 MPa and then diluted to 11°Brix for evaluation. The RTD juice was evaluated by pulp sedimentation, instrumental colour, turbidity (serum cloudiness), rheological properties and sensorial perception. The HPH process decreased the absorbance of the serum phase, which was related to the disruption of the suspended particles. Further, the process slightly reduced the RTD juice viscosity. However, the HPH showed no effect on the product colour, pulp sedimentation behaviour and sensorial perception (visual aspect, odour, flavour, viscosity, overall liking). Therefore, it was concluded that the HPH process can be used to promote desirable effects on FCOJ, without affecting the RTD juice properties.

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Abbreviations

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

Shear rate [s−1]

μ :

\( \mathrm{viscosity}\ \left(=\sigma /\overset{\cdotp }{\gamma}\right) \) [Pa s]

σ :

Shear stress [Pa]

σ 0 :

Yield stress, Herschel-Bulkley’s model (Eq. 1) [Pa]

ABS:

Absorbance at 660 nm (Eq. 2)

SI:

Sedimentation index (Eq. 1) [−]

SIe :

Sedimentation index at equilibrium (infinite time) (Eq. 3) [−]

SIi :

Initial value of sedimentation index (time 0) (Eq. 3) [−]

k :

Consistency index, Herschel-Bulkley model (Eq. 1) [Pa sn]

k SI :

Kinetic parameter in the sedimentation index model (Eq. 3) [day−1]

n :

Flow behaviour index, Herschel-Bulkley’s model (Eq. 1) [−]

P H :

Homogenization pressure [MPa]

t :

Time (Eq. 3) [days]

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Acknowledgments

The authors thank the São Paulo Research Foundation (FAPESP) for funding project no. 2012/15253-9 and TS Leite scholarship (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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  2. Pedro E. D. Augusto
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Correspondence to Marcelo Cristianini.

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Leite, T.S., Augusto, P.E.D. & Cristianini, M. Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice. Food Bioprocess Technol 9, 1070–1078 (2016). https://doi.org/10.1007/s11947-016-1688-z

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