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Microwave heating impacts positively on the physical properties of orange juice‐milk beverage

2021; Wiley; Volume: 75; Issue: 1 Linguagem: Inglês

10.1111/1471-0307.12830

1471-0307

Carolina P.C. Martins, Rodrigo N. Cavalcanti, Ramon S. Rocha, Erick A. Esmerino, Mônica Q. Freitas, Tatiana Colombo Pimentel, Márcia C. Silva, Adriano G. Cruz,

Food Drying and Modeling

The impact of microwave heating (MWH, 65, and 75°C: 15, 30, 60 s) on the physical properties of orange juice‐milk beverages (OJMBs) compared with those subjected to conventional heating (75°C/15 s) and untreated was evaluated. The ideal operating conditions were at 915 MHz compared with 2450 MHz because of the higher loss factor values and penetration depth, resulting in higher heat dissipation and temperature distribution effectiveness. The MWH samples had rheological properties similar to untreated beverages with a slightly more intense yellow colour and a smaller particle size, especially at higher temperatures and holding times.