From Fruit and Vegetable Juices to Purées: A Story of Soft and Deformable Particle Suspensions

Résumé fourni par la source

Fruit and vegetable juices and purées are very common foods obtained by extracting the juice or by cooking and grinding the flesh of fruits or vegetables. This simple preparation allows one to obtain suspensions of soft and deformable plant particles covering a very wide range of textures: from smooth to granular, from fluid to thick, and from low-viscosity Newtonian fluids to highly viscous shear-thinning fluids with a yield stress. In this chapter, preparation of juices and purées is described and the various parameters (namely fruit and vegetable types or processes applied) that affect their properties are discussed. Soft matter physics concepts are used to describe their behavior. Practical applications for formulators and industry are presented, and new techniques that might help to elucidate the behavior of these systems in the future are proposed.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.