![]() ![]() A reduction in apparent viscosity was found for the coconut milk undergoing higher sterilizing temperatures. (in press) studied the effects of homogenization pressures (11/4, 14/4, 17/4, 20/4 and 23/4 MPa) and commercial sterilizing conditions (109.3, 115.6 and 121.1, at F0 value for 5 min) on the quality of canned high fat coconut milk (30% fat content). ![]() Their results showed that coconut milk samples were mildly shear thinning fluid. (1985) studied the effect of dissolved gums and sugar on the flow behavior of coconut milk at various fat contents (7.5%, 33.5% and 34.5%) over the temperature range of 15–50. It has been reported that coconut milk exhibited pseudoplastic behavior (Chiewchan, Phungamngoen, & Siriwattanayothin, in press Simuang et al., 2004 Vitali, Soler, & Rao, 1985). Several research works studied the effect of heat treatment after homog- enization on the flow properties of coconut milk. Apart from the factors described above, heat treatment is the other factor which plays an important role for the change of rheological properties of coconut milk during processing and shelf storage. As reported by Simuang, Chiewchan, and Tansakul (2004), coconut milk contained about 54% moisture, 35% fat and 11% solid non-fat and they also showed that fat content played an important role in the flow property of coconut milk. It is very important ingredient for many traditional foods of Asian and Pacific regions such as curries and desserts. Introduction Coconut milk is the white, oil-in-water emulsion extracted from fresh coconut flesh with or without added water. Keywords: Apparent viscosity Coconut milk Homogenization Preheat treatment Fat content 1. The presence of small aggregates hence increased the resistance to flow leading to an increase in the viscosity of the homogenized heat-treated coconut milk. The microscopic study showed that smaller aggregates of fat globules were detected for the sample passing higher heating temperature. This phenomenon was more pronounced in the samples with increasing fat content. At similar fat concentration, an increase in viscosity was observed at higher preheat temperatures. Overall, the results showed that preheat treatment had a significant effect on the apparent viscosity of coconut milk. By using a power-law model, all samples exhibited pseudoplastic behavior with the flow behavior index (n) between 0.713 and 0.930. Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization Thitima Peamprasart, Naphaporn Chiewchan * Department of Food Engineering, King Mongkut’s University of Technology, Thonburi, Tungkru, Bangkok 10140, Thailand Abstract This research aimed to study the effect of fat content (15–30%) and preheat temperature (70–90 ,) on the apparent viscosity of coconut milk after homogenization. ![]()
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