Ohmic heating technology in dulce de leche: physical and thermal profile, microstructure, and modeling of crystal size growth

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dc.creatorRamon Silva
dc.creatorRamon Silva Rocha
dc.creatorJonas de Toledo Guimarães
dc.creatorCelso Fasura Balthazar
dc.creatorGustavo Luis de Paiva Anciens Ramos
dc.creatorHugo Scudino
dc.creatorTatiana Colombo Pimentel
dc.creatorÉrica de Melo Azevedo
dc.creatorMárcia Cristina da Silva
dc.creatorRodrigo Nunes Cavalcanti
dc.creatorVerônica Ortiz Alvarenga
dc.creatorMaria Carmela Kasnowski Holanda Duarte
dc.creatorErick Almeida Esmerino
dc.creatorMônica Queiroz de Freitas
dc.creatorAdriano Gomes da Cruz
dc.date.accessioned2022-05-20T22:14:59Z
dc.date.accessioned2025-09-08T23:11:25Z
dc.date.available2022-05-20T22:14:59Z
dc.date.issued2020-11
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPERJ - Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro
dc.identifier.doi10.1016/j.fbp.2020.09.001
dc.identifier.issn0960-3085
dc.identifier.urihttps://hdl.handle.net/1843/41869
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood and Bioproducts Processing
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectDoce de leite
dc.subjectAquecimento ôhmico
dc.subjectCrescimento de cristais
dc.subject.otherOhmic heating
dc.subject.otherCrystals growth
dc.subject.otherDulce de leche
dc.subject.otherPhysical aspects
dc.subject.otherQuality
dc.subject.otherThermal profile
dc.titleOhmic heating technology in dulce de leche: physical and thermal profile, microstructure, and modeling of crystal size growth
dc.typeArtigo de periódico
local.citation.epage286
local.citation.spage278
local.citation.volume124
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0960308520305125#!

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