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Article

Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp

1
Longping Branch Graduate School, Hunan University, Changsha 410125, China
2
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
3
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 472; https://doi.org/10.3390/foods8100472
Received: 6 September 2019 / Revised: 28 September 2019 / Accepted: 4 October 2019 / Published: 10 October 2019
(This article belongs to the Special Issue Application of High-Pressure Technologies in Food Processing)
The effects of high-pressure homogenization (HPH) on the structural, physical, and rheological properties of lily pulp (15%, w/w) were investigated. Different pressures ranging from 0 MPa to 100 MPa were used. The focus was on evaluating the changes in the particle size distribution (PSD), structure, pulp sedimentation behavior, serum cloudiness (SC), total soluble solids (TSS), color, and rheological behavior of the pulps. PSD analysis showed that the diameter of suspended lily particles significantly decreased with an increasing homogenization pressure. The suspended particles observed through optical microscopy became small after homogenization, highlighting the effect of HPH on disrupting the suspended particles. Compared with the untreated pulp, the SC and sedimentation velocity of the homogenized pulps decreased due to the disruption of the suspended particles. The effects of HPH on the sedimentation index and SC exhibited an asymptotic behavior similar to that of the changes in the particle size of lily pulp. Moreover, HPH processing reduced the viscosity of lily pulp and increased the TSS and lightness of the homogenized pulps. HPH significantly modified the structural, physical, and rheological properties of lily pulp. The pulp homogenized above 60 MPa had good suspension stability. This finding indicates that HPH technology can be used to improve the stability of lily pulp. View Full-Text
Keywords: high-pressure homogenization; lily pulp; physical properties; rheological properties high-pressure homogenization; lily pulp; physical properties; rheological properties
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    Doi: 10.1111/jfpp.14248
MDPI and ACS Style

Liu, J.; Wang, R.; Wang, X.; Yang, L.; Shan, Y.; Zhang, Q.; Ding, S. Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp. Foods 2019, 8, 472. https://doi.org/10.3390/foods8100472

AMA Style

Liu J, Wang R, Wang X, Yang L, Shan Y, Zhang Q, Ding S. Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp. Foods. 2019; 8(10):472. https://doi.org/10.3390/foods8100472

Chicago/Turabian Style

Liu, Jie; Wang, Rongrong; Wang, Xinyu; Yang, Lvzhu; Shan, Yang; Zhang, Qun; Ding, Shenghua. 2019. "Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp" Foods 8, no. 10: 472. https://doi.org/10.3390/foods8100472

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