Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5521782 | Innovative Food Science & Emerging Technologies | 2017 | 38 Pages |
Abstract
Vegetable based beverages are available at any supermarket as an alternative to dairy products with an increasing consumer acceptance. Between these beverages hazelnut milk samples are the most noteworthy products due to important role in human nutrition and health, and moreover due to well accepted and widely consumed product. Due to its composition, hazelnut milks have very high consistency, and therefore, the energy consumption for processing and handling is too high. In this research, the high pressure homogenization (HPH) technology was successfully proposed to be used for improving microstructural properties, and hence reducing its consistency. The energy consumption during processing and distribution can be minimized by reducing the consistency and friction losses of product.
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Authors
Osman Gul, Furkan Turker Saricaoglu, Mustafa Mortas, Ilyas Atalar, Fehmi Yazici,