TY - JOUR
T1 - High-pressure-homogenised cream liqueurs
T2 - Emulsification and stabilization efficiency
AU - Heffernan, Sinead P.
AU - Kelly, Alan L.
AU - Mulvihill, Daniel M.
PY - 2009/12
Y1 - 2009/12
N2 - Recent progress in high-pressure technology has led to new opportunities for homogenisation processes. In this study, a high-pressure homogeniser and a standard radial diffuser homogeniser (Gaulin-type) were evaluated and compared in terms of their efficiency in model cream liqueur homogenisation and stabilization. Cream liqueurs with finely-dispersed droplets were produced on single-pass homogenisation using the high-pressure homogeniser. However, an increase in the homogenisation intensity above optimal conditions increased the mean fat droplet diameter. The standard radial diffuser homogeniser required multiple homogenisation passes to produce a stable cream liqueur. High-pressure homogenisation markedly increased cream liqueur temperature, due to pressure build-up and shear effects associated with conversion of kinetic energy into heat. Cream liqueurs with small mean fat droplet diameters, homogenised using the high-pressure homogeniser, displayed a slower rate of increase in droplet diameter and in viscosity during storage at 45 °C than those produced using a low pressure homogenisation process.
AB - Recent progress in high-pressure technology has led to new opportunities for homogenisation processes. In this study, a high-pressure homogeniser and a standard radial diffuser homogeniser (Gaulin-type) were evaluated and compared in terms of their efficiency in model cream liqueur homogenisation and stabilization. Cream liqueurs with finely-dispersed droplets were produced on single-pass homogenisation using the high-pressure homogeniser. However, an increase in the homogenisation intensity above optimal conditions increased the mean fat droplet diameter. The standard radial diffuser homogeniser required multiple homogenisation passes to produce a stable cream liqueur. High-pressure homogenisation markedly increased cream liqueur temperature, due to pressure build-up and shear effects associated with conversion of kinetic energy into heat. Cream liqueurs with small mean fat droplet diameters, homogenised using the high-pressure homogeniser, displayed a slower rate of increase in droplet diameter and in viscosity during storage at 45 °C than those produced using a low pressure homogenisation process.
KW - Droplet size distribution
KW - High-pressure homogenisation
KW - Model cream liqueurs
KW - Stability
UR - https://www.scopus.com/pages/publications/68349139695
U2 - 10.1016/j.jfoodeng.2009.06.018
DO - 10.1016/j.jfoodeng.2009.06.018
M3 - Article
AN - SCOPUS:68349139695
SN - 0260-8774
VL - 95
SP - 525
EP - 531
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 3
ER -