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Food Res Int

Title:		Ohmic Heating: A potential technology for sweet whey processing
Author(s):		Costa NR; Cappato LP; Ferreira MVS; Pires RPS; Moraes J; Esmerino EA; Silva R; Neto RPC; Tavares MIB; Freitas MQ; Silveira Junior RN; Rodrigues FN; Bisaggio RC; Cavalcanti RN; Raices RSL; Silva MC; Cruz AG;
Address:		"Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia, 24230-340 Seropedica, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Brazil. Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoleculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Fisica, 20270-021 Rio de Janeiro, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Ciencias Biologicas, 20270-021 Rio de Janeiro, Brazil. Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862 Campinas, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Electronic address: adriano.cruz@ifrj.edu.br"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180131
Issue:
Page Number:		771 - 779
DOI:		10.1016/j.foodres.2018.01.046
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The use of Ohmic Heating (OH) for sweet whey processing was investigated in this study. Whey samples were subjected to both different OH parameters (2, 4, 5, 7 and 9?ª+V.cm(-1) at 60?ª+Hz, up to 72-75?ª+ degrees C/15?ª+s) and conventional processing (72-75?ª+ degrees C/15?ª+s). Physicochemical analyses (pH), color measurements (L*, a*, b*), rheological properties (flow curves and particle size distribution), microstructure (optical microscopy), bioactive compounds (ACE and antioxidant capacity), microbiological characterization (mesophilic bacteria, total coliforms, and thermotolerant coliforms), water mobility (TD-magnetic resonance domain), and sensory evaluation (descriptive analysis) were carried out. The OH effects on sweet whey characteristics depended on the applied electric field intensity. Higher saturation, higher color variation (DeltaE*), and higher luminosity (L*) were observed in low electric fields. For bioactive compounds, the increase of the electric field negatively affected the preservation of the antioxidant capacity and the ACE Inhibitory Activity of bioactive peptides. OH and conventional samples exhibited a pseudo-plastic behavior (n?ª+
Keywords:		"Adult Antioxidants/analysis Colony Count, Microbial Color Enterobacteriaceae/isolation & purification Female *Food Handling Food Microbiology *Hot Temperature Humans Hydrogen-Ion Concentration Male Microbial Viability Particle Size Rheology *Taste Volatil;"
Notes:		"MedlineCosta, Naiara R Cappato, Leandro P Ferreira, Marcus Vinicius S Pires, Roberto P S Moraes, Jeremias Esmerino, Erick A Silva, Ramon Neto, Roberto P C Tavares, Maria Ines B Freitas, Monica Q Silveira Junior, Raimundo N Rodrigues, Flavio N Bisaggio, Rodrigo C Cavalcanti, Rodrigo N Raices, Renata S L Silva, Marcia C Cruz, Adriano G eng Canada 2018/03/28 Food Res Int. 2018 Apr; 106:771-779. doi: 10.1016/j.foodres.2018.01.046. Epub 2018 Jan 31"