Effect of High Pressure Homogenization ( HPH ) on the Rheological Properties of Tomato Juice : Steady-State Shear

@inproceedings{Augusto2012EffectOH,
  title={Effect of High Pressure Homogenization ( HPH ) on the Rheological Properties of Tomato Juice : Steady-State Shear},
  author={Pedro Esteves Duarte Augusto and Albert Ibarz and Marcelo Cristianini},
  year={2012}
}
High pressure homogenization (HPH) is a non-thermal technology that has been proposed as a partial or total substitute of food thermal processing. Although its effect on microbial inactivation is widely studied, the rheological changes in fruit products need better describing. The present work evaluated the effect of HPH on the steady-state shear rheological properties (flow behaviour) of tomato juice. Samples were processed by HPH up to 150 MPa, being quickly cooled just after the… CONTINUE READING

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