Effect of dynamic high pressure microfluidization on physical properties of goji juice, mango juice and carrot puree

Arzigül Abliz,Yanxiang Gao,Jinfang Liu,N Hamid,S Zhou

doi:10.1051/e3sconf/202018902027

Abstract

In this study, the effects of dynamic high pressure homogenization (DHPM) at different pressures and passes on particle size distribution, soluble solids content, pH and color of goji juice, mango juice and carrot puree were studied. The results showed that DHPM reduced the particle size of the samples significantly (p < 0.05). pH and total soluble solids content of samples varied greatly depending on the DHPM treatment parameters. For color analysis, DHPM treatment at higher pressure was beneficial to color improvement, but the number of homogenization passes was not. The results provided a certain reference for the homogenization process in the processing of different fruit and vegetable juice/puree.

Highlights

Fruit and vegetable juices and their beverages are important food forms in our daily lives
The purpose of this research is to take goji juice, mango juice and carrot puree as raw materials to study the effects of different pressures and passes of Dynamic high pressure microfluidization (DHPM) on the physical properties of the above raw materials, including particle size distribution, soluble solid content, pH and color analysis
For the particle size distribution (PSD) of carrot puree moved from right to left, while the PSD of goji juice and mango juice were mainly reflected in the change of the proportion of same sized particles

Summary

Introduction

Fruit and vegetable juices and their beverages are important food forms in our daily lives. They contain various nutrients such as protein, carbohydrates, cellulose, vitamins, organic acids and minerals can satisfy consumers' pursuit of taste, and have health benefits. Dynamic high pressure microfluidization (DHPM) technology is a new type of high-pressure homogenization technology that can be used in fruit and vegetable juice production. It can achieve ultra-fine crushing of the cell walls of fruit and vegetable raw materials, simultaneously can homogenize and stabilize the fruit and vegetable juice complex system, improve the processing performance, nutritional properties and sensory quality of fruit and vegetable juices [4]. The purpose of this research is to take goji juice, mango juice and carrot puree as raw materials to study the effects of different pressures and passes of DHPM on the physical properties of the above raw materials, including particle size distribution, soluble solid content, pH and color analysis

Objectives

Methods

Results

Conclusion