Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586202 | Food Chemistry | 2018 | 29 Pages |
Abstract
Whey acerola-flavoured drink was treated using ohmic heating (OH) at 65 °C for 30 min to evaluate different frequencies (10, 100 and 1000 Hz with 25 V) and voltages (45, 60 and 80 V at 60 Hz) and by conventional heating (CH) with the same temperature profile (65 °C/30 min). Rheology parameters, color changes (h°, Câ, ÎE) microstructure (optical microscopy), and ascorbic acid (AA) degradation kinetics were performed. AA degradation rates ranged from 1.7 to 29.3% and from 2.8 to 24.8% for OH and CH, respectively. The beverages treated with both processes exhibited a pseudo-plastic behavior (n < 1), higher saturation (Câ), lesser reddish color (h°), and higher color variations (ÎEâ). In microstructure analysis, OH (1000 Hz-25 V and 80 V-60 Hz) was able to rupture the cell structure. The best results were observed at low frequencies and voltage OH processes on whey acerola-flavoured drinks should be performed at low frequencies and voltages (â¤100 Hz and 45 V), an alternating current (A/C). However, despite the use of inert electrodes, the existence of corrosion was not evaluated, being an important information to be investigated.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Leandro P. Cappato, Marcus VinÃcius S. Ferreira, Roberto P.S. Pires, Rodrigo N. Cavalcanti, Rodrigo C. Bisaggio, Mônica Q. Freitas, Marcia C. Silva, Adriano G. Cruz,