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Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations.

Marcus Vinicius S Ferreira1, Leandro P Cappato1, Ramon Silva2

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Summary

Ohmic heating processing significantly altered raspberry-flavored whey drink properties. Specific frequencies and voltages impacted color, viscosity, particle size, and microstructure, offering potential dairy industry applications.

Keywords:
Differential scanningMagnetic resonanceMicrostructureOhmic heatingRheologyWhey beverages

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Area of Science:

  • Food Science and Technology
  • Dairy Processing
  • Physical Chemistry

Background:

  • Whey drinks are popular beverages, but processing can affect their quality.
  • Ohmic heating (OH) is an alternative thermal processing method with potential benefits.
  • Understanding OH effects on whey drink properties is crucial for product development.

Purpose of the Study:

  • To investigate the impact of ohmic heating (OH) parameters on raspberry-flavored whey drink.
  • To compare OH processing with conventional pasteurization.
  • To evaluate physical, thermal, physicochemical, and microstructural changes.

Main Methods:

  • Raspberry-flavored whey drink processed using ohmic heating (OH) at various frequencies (10-1000 Hz) and voltages (25-80 V) and conventional pasteurization (65°C for 30 min).
  • Evaluated physical properties (color, rheology, particle size), thermal properties (DSC), physicochemical properties (TD-NMR), and microstructure (optical microscopy).

Main Results:

  • Both OH and conventional pasteurization increased color parameters (C*, h*, ∆E*) within 30 min.
  • OH treatments at 10 Hz-25 V and 1000 Hz-25 V resulted in increased viscosity and particle size (D[4,3], D[3,2]).
  • Microstructure analysis revealed cell structure aggregation under specific OH conditions (10 Hz and 1000 Hz at 25 V).

Conclusions:

  • Ohmic heating parameters significantly influence the physical, thermal, physicochemical, and microstructural properties of raspberry-flavored whey drinks.
  • Specific OH configurations show potential for modifying whey drink characteristics.
  • Findings offer valuable insights for the dairy industry in optimizing whey drink processing.