Evidence of low-density water to high-density water structural transformation in milk during high-pressure processing
The objective of this research was to check whether the observed low-density water (LDW) to high-density water (HDW) transformation does take place or not in a complex aqueous system like those involved in high pressure processing of food. In-situ measurements of speed-of-sound up to 640 MPa were used for this purpose. After validation of the methodology in liquid water at 25 ºC, LDW-to-HDW transformation was also evidenced in sodium caseinate solution and milk samples. The transformation pressure was always observed at 275 MPa. Since water plays a key role in most biochemical transformations, the occurrence of a LDW-HDW transition should be taken into account for understanding the complex component interactions in milk and other related systems under pressure. Industrial relevance: Opportunities exist for the industry to use pressure as a tool for texturing dairy products. Process parameter choice to obtain a given texture is tricky due to the complexity of milk component interactions under pressure. As a main component in foods, water structural transformation under pressure should not be ignored by experts in the field
| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2016-12
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| Subjects: | High hydrostatic pressure process, High-density water, Ultrasounds, Milk, Sodium caseinate, Hydrogen bond, |
| Online Access: | http://hdl.handle.net/10261/139925 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100004837 |
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