An engineering approach, based on rheological characterisation, to the analysis of a food process for fruitsyrup production is presented in this paper. The process has been investigated to analyse the effects ofselected operating parameters on the product rheology to design materials having mechanical propertiessuitable for specific applications. Process conditions have been changed either adding alkaline salts, as pHmodifiers to improve pectin extraction efficiency, or decreasing operative temperature, reducing thermaldamage of the material. It has been found that alkaline salt addition yields structured products because ofthe improved efficiency of pectin extraction and to the enhancement of the gelation phenomena. Mildconditions during either extraction or concentration lead to a more structured syrup, whereas more drasticoperations bring to liquid-like products. The proposed approach, based on the analysis of rheologicalproperties, may support the design of new products having controlled properties and may reduce the effect ofraw material variability onto the product quality.
An engineering approach, based on rheological characterisation, to the analysis of a food process for fruit syrup production is presented in this paper. The process has been investigated to analyse the effects of selected operating parameters on the product rheology to design materials having mechanical properties suitable for specific applications. Process conditions have been changed either adding alkaline salts, as pH modifiers to improve pectin extraction efficiency, or decreasing operative temperature, reducing thermal damage of the material. It has been found that alkaline salt addition yields structured products because of the improved efficiency of pectin extraction and to the enhancement of the gelation phenomena. Mild conditions during either extraction or concentration lead to a more structured syrup, whereas more drastic operations bring to liquid-like products. The proposed approach, based on the analysis of rheological properties, may support the design of new products having controlled properties and may reduce the effect of raw material variability onto the product quality.
Innovation in fig syrup production process: a rheological approach
GABRIELE, DOMENICO
;MIGLIORI, Massimo;DE CINDIO B.
2010-01-01
Abstract
An engineering approach, based on rheological characterisation, to the analysis of a food process for fruitsyrup production is presented in this paper. The process has been investigated to analyse the effects ofselected operating parameters on the product rheology to design materials having mechanical propertiessuitable for specific applications. Process conditions have been changed either adding alkaline salts, as pHmodifiers to improve pectin extraction efficiency, or decreasing operative temperature, reducing thermaldamage of the material. It has been found that alkaline salt addition yields structured products because ofthe improved efficiency of pectin extraction and to the enhancement of the gelation phenomena. Mildconditions during either extraction or concentration lead to a more structured syrup, whereas more drasticoperations bring to liquid-like products. The proposed approach, based on the analysis of rheologicalproperties, may support the design of new products having controlled properties and may reduce the effect ofraw material variability onto the product quality.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
