Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 9, Pages 4278-4286Publisher
WILEY
DOI: 10.1111/ijfs.15240
Keywords
Carbon dioxide; nanobubbles; processability; size; viscosity
Categories
Funding
- Australia-China Joint Research Centre in Future Dairy Manufacturing Dairy Innovation Centre [ACSRF48154]
Ask authors/readers for more resources
The study found that injecting CO2 nanobubbles can significantly reduce the viscosity of apple juice concentrate and canola oil, making it a feasible mean to enhance processing efficiency of food fluids. The reduction effect on viscosities tended to diminish with the growth of NBs' size and the decrease of dissolved CO2 concentration over time.
Viscosity is one of key parameters to handle liquid food during processing and transport. In this work, viscosities of apple juice concentrate (APJC) and canola oil (CANO) injected with CO2 nanobubbles (NBs), having size ranged approximately from 50 to 850 nm, were investigated. A significant (P <= 0.05) viscosity reduction was observed by up to 18% and 10% in APJC and CANO, respectively, after the NBs injection. When being stored at ambient (23 degrees C) and refrigerated (4 degrees C) temperatures for 7 days, the reduction effect on viscosities of samples treated with NBs tended to diminish in accordance with the growth of NBs' size and the decrease of dissolved CO2 concentration. Besides, the suspension of CO2 NBs insignificantly affected pH, total soluble solid content of APJC, as well as densities of APJC and CANO. These findings suggested that utilisation of NBs can be a feasible mean to reduce viscosity and enhance processing efficiency of food fluids.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available