Article ID Journal Published Year Pages File Type
10277773 Journal of Food Engineering 2012 4 Pages PDF
Abstract
► The effect of HPH on a fruit juice serum model rheology was evaluated. ► Product viscosity has decreased due to the homogenization pressure increase. ► Two functions (power-sigmoidal and exponential) could well modelled the effect of HPH. ► Fruit juices expected rheological behaviour was discussed.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
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