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Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations

Ferreira, Marcus Vinicius S., Cappato, Leandro P., Silva, Ramon, Rocha, Ramon S., Neto, Roberto P.C., Tavares, Maria Inês B., Esmerino, Erick A., Freitas, Mônica Q., Bissagio, Rodrigo C., Ranadheera, Senaka, Raices, Renata S.L., Silva, Marcia C., Cruz, Adriano G.
Food research international 2019 v.123 pp. 20-26
cell structures, color, dairy industry, differential scanning calorimetry, light microscopy, microstructure, nuclear magnetic resonance spectroscopy, ohmic heating, particle size, pasteurization, rheology, whey
The effect of ohmic heating processing (10, 100, 1000 Hz - 25 V;45, 60, 80 V - 60 Hz until 65 °C-30 min) on physical (color, rheology, particle size diameter), thermal (differential scanning calorimetry, DSC), physicochemical (time domain nuclear magnetic resonance, TD-NMR) and microstructural (optical microscopy) properties of raspberry-flavored whey drink was investigated. The samples were submitted to an ohmic system and conventional pasteurization (65 °C-30 min). Both processing led to increases in the color parameters (C*, h* and ∆E*) in the first 30 min. For the treatments, 10 Hz-25 V and 1000 Hz-25 V, more viscous, and consequently increased D[4,3] and D[3,2] values were observed, and similar results were obtained for the DSC behavior. The microstructure confirmed aggregation of cell structure in those configurations (10 Hz and 1000 Hz-25 V). OH, parameters for both ohmic configurations have an impact in all the evaluated parameters for raspberry-flavored whey drink, which can be interesting for the dairy industry.