کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5521910 | 1401282 | 2016 | 5 صفحه PDF | دانلود رایگان |
- In-situ ultrasound measurements allow evidencing water structural transformation.
- The transformation pressure in pure water is 275Â MPa at room temperature.
- LDW-to-HDW transformation also occurs in complex aqueous systems under pressure.
- The transformation pressure was the same for water, milk and sodium caseinate.
The objective of this research was to check whether the observed low-density water (LDW) to high-density water (HDW) transformation does take place or not in a complex aqueous system like those involved in high pressure processing of food. In-situ measurements of speed-of-sound up to 640 MPa were used for this purpose. After validation of the methodology in liquid water at 25 °C, LDW-to-HDW transformation was also evidenced in sodium caseinate solution and milk samples. The transformation pressure was always observed at 275 MPa. Since water plays a key role in most biochemical transformations, the occurrence of a LDW-HDW transition should be taken into account for understanding the complex component interactions in milk and other related systems under pressure.Industrial relevanceOpportunities exist for the industry to use pressure as a tool for texturing dairy products. Process parameter choice to obtain a given texture is tricky due to the complexity of milk component interactions under pressure. As a main component in foods, water structural transformation under pressure should not be ignored by experts in the field.
Journal: Innovative Food Science & Emerging Technologies - Volume 38, Part A, December 2016, Pages 238-242