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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/41869
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dc.creatorRamon Silvapt_BR
dc.creatorRamon Silva Rochapt_BR
dc.creatorJonas de Toledo Guimarãespt_BR
dc.creatorCelso Fasura Balthazarpt_BR
dc.creatorGustavo Luis de Paiva Anciens Ramospt_BR
dc.creatorHugo Scudinopt_BR
dc.creatorTatiana Colombo Pimentelpt_BR
dc.creatorÉrica de Melo Azevedopt_BR
dc.creatorMárcia Cristina da Silvapt_BR
dc.creatorRodrigo Nunes Cavalcantipt_BR
dc.creatorVerônica Ortiz Alvarengapt_BR
dc.creatorMaria Carmela Kasnowski Holanda Duartept_BR
dc.creatorErick Almeida Esmerinopt_BR
dc.creatorMônica Queiroz de Freitaspt_BR
dc.creatorAdriano Gomes da Cruzpt_BR
dc.date.accessioned2022-05-20T22:14:59Z-
dc.date.available2022-05-20T22:14:59Z-
dc.date.issued2020-11-
dc.citation.volume124pt_BR
dc.citation.spage278pt_BR
dc.citation.epage286pt_BR
dc.identifier.doi10.1016/j.fbp.2020.09.001pt_BR
dc.identifier.issn0960-3085pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/41869-
dc.description.resumoThe effect of ohmic heating (OH) parameters (voltage gradient, 2, 4, 6, 8, and 10 V cm−1) on the quality properties of dulce de leche (DL) was evaluated. Optical (L*, C*, and BI), rheological (flow curves and oscillatory tests) and thermal (differential scanning calorimetry) parameters as well as microstructure (optical microscopy) and modeling of the crystal size growth were evaluated during the storage time (60 days at 25 °C). Overall, OH processing resulted in lower optical (C* and BI) parameters, indicating a product with a lower intensity of caramel brown color. For the rheological assays, it was observed a decrease in the viscosity and consistency of the products (lower k values and higher n and G’ values). Finally, the OH-treated products presented higher numbers of lactose crystals of smaller size. The impact of OH was dependent on the voltage gradient, with a more pronounced effect on the product submitted to high electric field (10 V cm−1). Overall, OH is an interesting technology to be used in DL processing, being recommended the utilization of 8 V cm−1 of voltage gradient due to the better-quality properties.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipFAPERJ - Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiropt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood and Bioproducts Processingpt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectOhmic heatingpt_BR
dc.subjectCrystals growthpt_BR
dc.subjectDulce de lechept_BR
dc.subjectPhysical aspectspt_BR
dc.subjectQualitypt_BR
dc.subjectThermal profilept_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherDoce de leitept_BR
dc.subject.otherAquecimento ôhmicopt_BR
dc.subject.otherCrescimento de cristaispt_BR
dc.titleOhmic heating technology in dulce de leche: physical and thermal profile, microstructure, and modeling of crystal size growthpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0960308520305125#!pt_BR
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