Abstract
This study investigated the rheological properties, microstructure and fractal dimensions of the citrus fiber-oil dispersion. Different concentrations of citrus fiber (1.5%, 2.0%, and 2.5% w/w) were keeping the oil concentration at 0% (control) and 0.75% w/w. The dispersions were produced through high-pressure homogenization (HPH) at two pressures (80 and 160 MPa). The HPH process significantly increased the apparent viscosity, storage and loss moduli. But, the HPH reduced the activation energy associated with temperature dependence of apparent viscosity of dispersions. The microstructure of citrus fiber was significantly altered by the HPH process. The fractal dimension of dispersions produced through the HPH was close to 3.00 indicating that these dispersions were homogeneous and stable. These citrus fiber-oil dispersions produced using HPH will be preferentially used in food and pharmaceutical industry in the future.
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