| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277636 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠The effect of HPH on the rheological properties of tomato juice was evaluated. ⺠The HPH reduced the mean particle diameter and the particles size distribution (PSD). ⺠The HPH increased tomato juice consistency and improved its thixotropy. ⺠The effect of homogenization pressure was then modelled.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Pedro E.D. Augusto, Albert Ibarz, Marcelo Cristianini,