School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing, China.
Department of Mechanical Engineering, Hong Kong Polytechnic University, Kowloon, Hong Kong.
J Sci Food Agric. 2020 Jul;100(9):3658-3665. doi: 10.1002/jsfa.10398. Epub 2020 Apr 29.
Citrus fiber is a main component in the peel of citrus and contains natural dietary fiber. It is often used as a functional additive to improve the texture or nutritional property of food. It is also widely used to reduce the content of absorbable fat in sausages and other meat products, and to improve food stability as an emulsifier. In this research, the dynamic rheological properties (linear and non-linear) of citrus peel fiber/corn oil (CF/CO) emulsion system under high pressure homogenization (HPH) treatment was investigated.
Rheological results illustrated HPH treatment significantly increased the apparent viscosity of the emulsion, reduced the activation energy of the emulsion and distinctly improved the viscoelasticity of the emulsion. Meanwhile, HPH treatment increased the linear viscoelastic region of the sample, and the behavior of the emulsion converted from strain thinning (without HPH treatment) to weak strain overshoot (with HPH treatment). Lissajous curves indicated the viscosity of the sample increased first and then decreased with strain increasing and the third harmonic contributed much more to the first harmonic compared with the fifth harmonic. Chebyshev stress decomposition revealed that, as strain increased, the samples with HPH treatment showed internal-cycle strain hardening behavior first, then turned to internal-cycle softening behavior.
HPH treatment can significantly improve the processing performance of CF/CO emulsion as well as the stability against large periodic oscillations in food processing. © 2020 Society of Chemical Industry.
桔皮纤维是桔皮的主要成分之一，含有天然膳食纤维。它常被用作功能添加剂，以改善食品的质地或营养特性。它也被广泛用于减少香肠和其他肉类产品中可吸收脂肪的含量，并作为乳化剂来提高食品的稳定性。在这项研究中，研究了高压均质处理（HPH）下桔皮纤维/玉米油（CF/CO）乳液体系的动态流变特性（线性和非线性）。
流变学结果表明，HPH 处理显著提高了乳液的表观粘度，降低了乳液的活化能，明显改善了乳液的粘弹性。同时，HPH 处理增加了样品的线性粘弹区，乳液的行为从应变变薄（无 HPH 处理）转变为弱应变过冲（有 HPH 处理）。Lissajous 曲线表明，随着应变的增加，样品的粘度先增加后减小，与第五谐波相比，第三谐波对第一谐波的贡献更大。Chebyshev 应力分解表明，随着应变的增加，经 HPH 处理的样品首先表现出内部循环应变硬化行为，然后转变为内部循环软化行为。
HPH 处理可以显著改善 CF/CO 乳液的加工性能以及在食品加工中对大周期振荡的稳定性。 © 2020 化学工业协会。
