Abstract #M122
Section: Dairy Foods
Session: Dairy Foods II: Chemistry II
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall B
Session: Dairy Foods II: Chemistry II
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall B
# M122
Supercritical carbon dioxide technology for processing of whey grape juice beverage: Assessing rheological parameters and particle size distribution.
G. Amaral1, M. V. Fereira*1, E. Silva2, M. A. Meireles2, E. Esmerino3, A. Cruz4, 1Universidade Federal Rural of Rio de Janeiro (UFRRJ), Seropédica, RJ, Brazil, 2Universidade Estadual de Campinas (UNICAMP), Campinas, SP, Brazill, 3Universidade Federal Fluminense (UFF), Niterói, RJ, Brazil, 4Instituto Federal de CIência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil.
Key Words: supercritical carbon dioxide technology, whey grape juice drink, rheology
Supercritical carbon dioxide technology for processing of whey grape juice beverage: Assessing rheological parameters and particle size distribution.
G. Amaral1, M. V. Fereira*1, E. Silva2, M. A. Meireles2, E. Esmerino3, A. Cruz4, 1Universidade Federal Rural of Rio de Janeiro (UFRRJ), Seropédica, RJ, Brazil, 2Universidade Estadual de Campinas (UNICAMP), Campinas, SP, Brazill, 3Universidade Federal Fluminense (UFF), Niterói, RJ, Brazil, 4Instituto Federal de CIência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil.
Supercritical carbon dioxide (SCCD) technology has been developed as a non-thermal food preservation methodology for dairy processing. In this sense, the objective of this study was to investigate the effects of treatment of SCCD (140, 160 and 180 bar at 35°C ± 2°C for 10 min) compared with conventional heat treatment (HTST) (72°C for 15 s) on rheology parameters (flow curves) and particle size distribution (D[3,2] values) of whey grape juice drink. SCCD decreased the D[3,2] values in a significant way when compared with the pasteurized beverage (62–64% reduction against 17.7%, P > 0.05). Regarding the rheological parameters it was observed all samples presented non-Newtonian behavior, being classified as pseudoplastic fluids (n < 1) while for the consistency index, the SCCD proportioned a higher reduction when compared with pasteurized sample (P < 0.05). In this sense, the findings of this study suggest the potential of SCCD technology is an adequate method to be adopted during the whey drinks processing, in particular whey grape juice drink
Key Words: supercritical carbon dioxide technology, whey grape juice drink, rheology
