Microwave heating impacts positively on the physical properties of orange juice‐milk beverage
The impact of microwave heating (MWH, 65, and 75°C: 15, 30, 60 s) on the physical properties of orange juice‐milk beverages (OJMBs) compared with those subjected to conventional heating (75°C/15 s) and untreated was evaluated. The ideal operating conditions were at 915 MHz compared with 2450 MHz bec...
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| Veröffentlicht in: | International journal of dairy technology 2022-02, Vol.75 (1), p.129-138 |
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| container_title | International journal of dairy technology |
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| creator | Martins, Carolina P C Cavalcanti, Rodrigo N Rocha, Ramon S Esmerino, Erick A Freitas, Mônica Q Pimentel, Tatiana C Silva, Marcia C Cruz, Adriano G |
| description | The impact of microwave heating (MWH, 65, and 75°C: 15, 30, 60 s) on the physical properties of orange juice‐milk beverages (OJMBs) compared with those subjected to conventional heating (75°C/15 s) and untreated was evaluated. The ideal operating conditions were at 915 MHz compared with 2450 MHz because of the higher loss factor values and penetration depth, resulting in higher heat dissipation and temperature distribution effectiveness. The MWH samples had rheological properties similar to untreated beverages with a slightly more intense yellow colour and a smaller particle size, especially at higher temperatures and holding times.
Microwave heating effects on the physical properties of orange juice‐milk beverage |
| doi_str_mv | 10.1111/1471-0307.12830 |
| format | Article |
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Microwave heating effects on the physical properties of orange juice‐milk beverage</description><subject>Beverages</subject><subject>Dissipation factor</subject><subject>Fruit juices</subject><subject>Heating</subject><subject>Microwave heating</subject><subject>Milk juice beverages</subject><subject>Pasteurisation</subject><subject>Penetration depth</subject><subject>Physical parameters</subject><subject>Physical properties</subject><subject>Rheological properties</subject><subject>Temperature distribution</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNqFUMtOwzAQtBBIlMKZqyXOae04cZojKq9KRVxA4matnU3rkjbBTlvlxifwjXwJLkFcWWm1q9HMPoaQS85GPMSYJxmPmGDZiMcTwY7I4A85Dr2QSZTF2espOfN-xRjPRJ4OiHq0xtV72CFdIrR2s6B23YBpPW1qb1u7w6qj9Ya2S6TNsvPWQEUbVzfoWoue1iWtHWwWSFdba_Dr43NtqzeqcYcOFnhOTkqoPF781iF5ubt9nj5E86f72fR6HhnBUxYVKJOJ1FIYiKHQjOkyEYxPdC5LzssMGAetE8iZBoQAmqyQHGShS60Lo8WQXPVzw2nvW_StWtVbtwkrVSzjWKQh88Aa96zws_cOS9U4uwbXKc7UwUV18EwdPFM_LgZF2iv2tsLuP7qa3Tz3um8dSXdm</recordid><startdate>202202</startdate><enddate>202202</enddate><creator>Martins, Carolina P C</creator><creator>Cavalcanti, Rodrigo N</creator><creator>Rocha, Ramon S</creator><creator>Esmerino, Erick A</creator><creator>Freitas, Mônica Q</creator><creator>Pimentel, Tatiana C</creator><creator>Silva, Marcia C</creator><creator>Cruz, Adriano G</creator><general>Blackwell Publishing Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0003-4600-8932</orcidid></search><sort><creationdate>202202</creationdate><title>Microwave heating impacts positively on the physical properties of orange juice‐milk beverage</title><author>Martins, Carolina P C ; Cavalcanti, Rodrigo N ; Rocha, Ramon S ; Esmerino, Erick A ; Freitas, Mônica Q ; Pimentel, Tatiana C ; Silva, Marcia C ; Cruz, Adriano G</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3150-de6486b63ca2adb00bf43018b96f11f7a01abb4a90baea96fc7d61a6dbfbbdcb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Beverages</topic><topic>Dissipation factor</topic><topic>Fruit juices</topic><topic>Heating</topic><topic>Microwave heating</topic><topic>Milk juice beverages</topic><topic>Pasteurisation</topic><topic>Penetration depth</topic><topic>Physical parameters</topic><topic>Physical properties</topic><topic>Rheological properties</topic><topic>Temperature distribution</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Martins, Carolina P C</creatorcontrib><creatorcontrib>Cavalcanti, Rodrigo N</creatorcontrib><creatorcontrib>Rocha, Ramon S</creatorcontrib><creatorcontrib>Esmerino, Erick A</creatorcontrib><creatorcontrib>Freitas, Mônica Q</creatorcontrib><creatorcontrib>Pimentel, Tatiana C</creatorcontrib><creatorcontrib>Silva, Marcia C</creatorcontrib><creatorcontrib>Cruz, Adriano G</creatorcontrib><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Martins, Carolina P C</au><au>Cavalcanti, Rodrigo N</au><au>Rocha, Ramon S</au><au>Esmerino, Erick A</au><au>Freitas, Mônica Q</au><au>Pimentel, Tatiana C</au><au>Silva, Marcia C</au><au>Cruz, Adriano G</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microwave heating impacts positively on the physical properties of orange juice‐milk beverage</atitle><jtitle>International journal of dairy technology</jtitle><date>2022-02</date><risdate>2022</risdate><volume>75</volume><issue>1</issue><spage>129</spage><epage>138</epage><pages>129-138</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>The impact of microwave heating (MWH, 65, and 75°C: 15, 30, 60 s) on the physical properties of orange juice‐milk beverages (OJMBs) compared with those subjected to conventional heating (75°C/15 s) and untreated was evaluated. The ideal operating conditions were at 915 MHz compared with 2450 MHz because of the higher loss factor values and penetration depth, resulting in higher heat dissipation and temperature distribution effectiveness. The MWH samples had rheological properties similar to untreated beverages with a slightly more intense yellow colour and a smaller particle size, especially at higher temperatures and holding times.
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| ispartof | International journal of dairy technology, 2022-02, Vol.75 (1), p.129-138 |
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| language | eng |
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| source | Wiley Online Library All Journals |
| subjects | Beverages Dissipation factor Fruit juices Heating Microwave heating Milk juice beverages Pasteurisation Penetration depth Physical parameters Physical properties Rheological properties Temperature distribution |
| title | Microwave heating impacts positively on the physical properties of orange juice‐milk beverage |
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