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Original article: Innovation in fig syrup production process: a rheological approach
Author(s) -
Gabriele Domenico,
Migliori Massimo,
De Cindio Bruno
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02366.x
Subject(s) - rheology , pectin , raw material , extraction (chemistry) , process (computing) , process engineering , materials science , final product , chemistry , pulp and paper industry , food science , computer science , chromatography , engineering , composite material , organic chemistry , operating system , economics , market economy
Summary An engineering approach, based on rheological characterisation, to the analysis of a food process for fruit syrup production is presented in this paper. The process has been investigated to analyse the effects of selected operating parameters on the product rheology to design materials having mechanical properties suitable for specific applications. Process conditions have been changed either adding alkaline salts, as pH modifiers to improve pectin extraction efficiency, or decreasing operative temperature, reducing thermal damage of the material. It has been found that alkaline salt addition yields structured products because of the improved efficiency of pectin extraction and to the enhancement of the gelation phenomena. Mild conditions during either extraction or concentration lead to a more structured syrup, whereas more drastic operations bring to liquid‐like products. The proposed approach, based on the analysis of rheological properties, may support the design of new products having controlled properties and may reduce the effect of raw material variability onto the product quality.