Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/46400
Título: Ohmic heating technology in dulce de leche: physical and thermal profile, microstructure, and modeling of crystal size growth
Palavras-chave: Ohmic heating
Crystals growth
Dulce de leche - Physical aspects
Dulce de leche - Quality
Thermal profile
Aquecimento óhmico
Crescimento de cristais
Doce de leite - Aspectos físicos
Doce de leite - Qualidade
Perfil térmico
Data do documento: Nov-2020
Editor: Institution of Chemical Engineers
Citação: SILVA, R. et al. Ohmic heating technology in dulce de leche: physical and thermal profile, microstructure, and modeling of crystal size growth. Food and Bioproducts Processing, v. 124, p. 278-286, Nov. 2020. DOI: 10.1016/j.fbp.2020.09.001.
Resumo: The effect of ohmic heating (OH) parameters (voltage gradient, 2, 4, 6, 8, and 10 V cm−1) on the quality properties of dulce de leche (DL) was evaluated. Optical (L*, C*, and BI), rheological (flow curves and oscillatory tests) and thermal (differential scanning calorimetry) parameters as well as microstructure (optical microscopy) and modeling of the crystal size growth were evaluated during the storage time (60 days at 25 °C). Overall, OH processing resulted in lower optical (C* and BI) parameters, indicating a product with a lower intensity of caramel brown color. For the rheological assays, it was observed a decrease in the viscosity and consistency of the products (lower k values and higher n and G’ values). Finally, the OH-treated products presented higher numbers of lactose crystals of smaller size. The impact of OH was dependent on the voltage gradient, with a more pronounced effect on the product submitted to high electric field (10 V cm−1). Overall, OH is an interesting technology to be used in DL processing, being recommended the utilization of 8 V cm−1 of voltage gradient due to the better-quality properties.
URI: https://doi.org/10.1016/j.fbp.2020.09.001
http://repositorio.ufla.br/jspui/handle/1/46400
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