Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk

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dc.authorid55444242100
dc.authorid55992996500
dc.authorid55863381400
dc.authorid56486128000
dc.authorid6602541773
dc.contributor.authorGul O.
dc.contributor.authorSaricaoglu F.T.
dc.contributor.authorMortas M.
dc.contributor.authorAtalar I.
dc.contributor.authorYazici F.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:19Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:19Z
dc.date.issued2017
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milks was investigated. Hazelnut milk samples were produced from cold pressed hazelnut cake and homogenized up to 150 MPa pressure. Microstructural and rheological properties of products, except temperature sweep, were greatly affected by HPH treatments. Homogenized samples showed significant reduction in particle size, which turned from bimodal and poly-disperse to monodisperse distributions. HPH decreased the consistency of products from 91.82 to 0.51 Pa.sn and increased flow behavior index from 0.15 to 0.36. All samples showed higher values G? than G?, which indicates that samples could be classified as soft-gel network, and hazelnut milk samples did not obey the Cox-Merz rule without multiplying angular frequency with shift factor. In conclusion, HPH can be used to reduce the consistency of samples and the friction loss, thus minimizing the amount of energy required to flow during processing and distribution. Industrial relevance. Vegetable based beverages are available at any supermarket as an alternative to dairy products with an increasing consumer acceptance. Between these beverages hazelnut milk samples are the most noteworthy products due to important role in human nutrition and health, and moreover due to well accepted and widely consumed product. Due to its composition, hazelnut milks have very high consistency, and therefore, the energy consumption for processing and handling is too high. In this research, the high pressure homogenization (HPH) technology was successfully proposed to be used for improving microstructural properties, and hence reducing its consistency. The energy consumption during processing and distribution can be minimized by reducing the consistency and friction losses of product. © 2017 Elsevier Ltden_US
dc.identifier.doi10.1016/j.ifset.2017.05.002
dc.identifier.endpage420
dc.identifier.issn1466-8564
dc.identifier.scopus2-s2.0-85019586772en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage411
dc.identifier.urihttps://dx.doi.org/10.1016/j.ifset.2017.05.002
dc.identifier.urihttps://hdl.handle.net/20.500.12403/497
dc.identifier.volume41
dc.identifier.wosWOS:000404492100048en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltd
dc.relation.ispartofInnovative Food Science and Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHazelnut milk
dc.subjectHigh pressure homogenization
dc.subjectMicrostructure
dc.subjectParticle size distributions
dc.subjectRheology
dc.subjectBeverages
dc.subjectEnergy utilization
dc.subjectFriction
dc.subjectMicrostructure
dc.subjectParticle size
dc.subjectParticle size analysis
dc.subjectPressure effects
dc.subjectRheology
dc.subjectSuperconducting materials
dc.subjectAngular frequencies
dc.subjectConsumer acceptance
dc.subjectEffect of high pressure
dc.subjectFlow behavior index
dc.subjectHazelnut milk
dc.subjectHigh pressure homogenization
dc.subjectMicro-structural properties
dc.subjectRheological property
dc.subjectHigh pressure effects
dc.subjectHazelnut milk
dc.subjectHigh pressure homogenization
dc.subjectMicrostructure
dc.subjectParticle size distributions
dc.subjectRheology
dc.subjectBeverages
dc.subjectEnergy utilization
dc.subjectFriction
dc.subjectMicrostructure
dc.subjectParticle size
dc.subjectParticle size analysis
dc.subjectPressure effects
dc.subjectRheology
dc.subjectSuperconducting materials
dc.subjectAngular frequencies
dc.subjectConsumer acceptance
dc.subjectEffect of high pressure
dc.subjectFlow behavior index
dc.subjectHazelnut milk
dc.subjectHigh pressure homogenization
dc.subjectMicro-structural properties
dc.subjectRheological property
dc.subjectHigh pressure effects
dc.titleEffect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milken_US
dc.typeArticleen_US

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