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Effect of Homogenizing Pressure and Sterilizing Condition On Quality of Canned High Fat Coconut Milk
Effect of Homogenizing Pressure and Sterilizing Condition On Quality of Canned High Fat Coconut Milk
Abstract
The effect of homogenizing pressure (15–27 MPa) and commercial sterilizing condition (109.3–121.1 C under pressure of
5–15 psi) on the quality of canned high fat (30%) coconut milk was investigated. All heat-treated homogenized samples exhibited
pseudoplastic behavior with flow behavior index (n) between 0.719 and 0.971. At similar sterilizing condition, a decrease in n value
and an increase in consistency index (K) were observed for samples passing higher homogenizing pressures. A reduction in apparent
viscosity was found for the homogenized samples undergoing higher sterilizing temperatures. For color determination, Hunter L/b
values of homogenized coconut milk were greater than that for fresh sample and the values increased with increasing pressures. The
reduction in L/b values was observed when the homogenized samples were subjected to heat treatment. Sterilizing at 121.1 C for
60 min could provide an acceptable color comparing to fresh coconut milk while heating at lower temperature but for longer time
permitted more browning reaction and resulted in an increase of b value. Overall, the results suggested that quality of canned high
fat coconut milk in terms of rheological and optical properties was influenced by both homogenizing pressure and sterilizing
condition.
Keywords: Coconut milk; Color; Homogenizing pressure; Sterilizing temperature; Rheological properties
Table 2 Table 3
Effect of homogenization pressure and sterilizing temperature on Apparent viscosity at 300 s1 for high fat coconut milk at different
consistency index (K) and flow behavior index (n) homogenization pressures and sterilizing temperatures
Temperature Homogenization K (Pa sn) n r2 Temperature Homogenization Apparent viscosity
(C) pressure (MPa) (C) pressure (MPa) (ga; Pa s)
30 Non homogenization 3.62 · 102 0.971 0.992 30 Non homogenization 1.54 · 102
15 (11/4) 5.81 · 102 0.858 0.968 15 (11/4) 2.71 · 102
18 (14/4) 6.62 · 102 0.806 0.979 18 (14/4) 2.80 · 102
21 (17/4) 9.34 · 102 0.759 0.964 21 (17/4) 3.10 · 102
24 (20/4) 10.42 · 102 0.740 0.977 24 (20/4) 3.55 · 102
27 (23/4) 14.56 · 102 0.719 0.954 27 (23/4) 4.55 · 102
109.3 15 (11/4) 3.95 · 102 0.926 0.981 109.3 15 (11/4) 1.85 · 102
18 (14/4) 4.97 · 102 0.904 0.981 18 (14/4) 2.27 · 102
21 (17/4) 5.64 · 102 0.883 0.987 21 (17/4) 2.38 · 102
24 (20/4) 7.15 · 102 0.852 0.983 24 (20/4) 2.70 · 102
27 (23/4) 8.45 · 102 0.810 0.982 27 (23/4) 2.94 · 102
115.6 15 (11/4) 2.32 · 102 0.949 0.984 115.6 15 (11/4) 1.32 · 102
18 (14/4) 3.46 · 102 0.911 0.982 18 (14/4) 2.05 · 102
21 (17/4) 3.61 · 102 0.892 0.984 21 (17/4) 2.27 · 102
24 (20/4) 4.18 · 102 0.863 0.985 24 (20/4) 2.47 · 102
27 (23/4) 4.58 · 102 0.822 0.958 27 (23/4) 2.66 · 102
121.1 15 (11/4) 2.02 · 102 0.959 0.988 121.1 15 (11/4) 1.20 · 102
18 (14/4) 2.56 · 102 0.913 0.984 18 (14/4) 1.43 · 102
21 (17/4) 2.82 · 102 0.894 0.975 21 (17/4) 1.58 · 102
24 (20/4) 2.78 · 102 0.869 0.977 24 (20/4) 1.78 · 102
27 (23/4) 3.13 · 102 0.823 0.981 27 (23/4) 1.96 · 102
were reported as an average of three replicates. Analysis where s is the shear stress, c_ is the shear rate, K is the
of variance (ANOVA) of the two factors and interac- consistency index (Pa sn) and n is the flow behavior
tions were applied to the different sets of data with a sig- index.
nificant level of 0.05 (a = 0.05). The excellent fits were obtained with high correlation
coefficients (r2 = 0.954–0.992). The values of K and n are
shown in Table 2. It was revealed that all samples exhib-
3. Results and discussion ited pseudoplastic behavior with the flow behavior index
(n) between 0.719 and 0.971. It was found that the
3.1. Rheological properties apparent viscosity decreased with increasing shear rate
during the early period of measurement. After a sharp
The plot of apparent viscosity against shear rate of reduction, the apparent viscosity changed slightly and
coconut milk homogenized at five pressure levels before became steady at higher shear rates. As coconut milk
and after sterilizing are shown in Fig. 1. The rheograms is a colloidal system containing fat globules dispersed
obtained were similar for all conditions. Power law in water phase, the fat particles may rearrange them-
model was applied to describe the rheological behavior selves into parallel direction with shear force and fat
of the samples. globule aggregates may break into smaller ones by shear
force. These particles could flow easily as a result of
s ¼ K c_ n ð1Þ resistance arising from particle–particle interaction
Fig. 2. Micrographs (·400 magnification) of high fat coconut milk samples passing different homogenization pressures: (a) non-homogenization, (b)
11/4 MPa, (c) 14/4 MPa, (d) 17/4 MPa, (e) 20/4 MPa and (f) 23/4 MPa.
which decreased viscosity (Charm, 1962). When increase in pressure caused an increase in apparent vis-
the aggregates were completely disrupted, further in- cosity and the more pseudoplasticity. Thermal process-
crease in shear rate did not affect the apparent viscosity ing also had significant effect on the viscosity of
(Campanella, Dorward, & Singh, 1995). coconut milk. A reduction in apparent viscosity of coco-
At the same temperature, a decrease in n value and an nut milk was observed with increasing sterilizing
increase in K value were obtained for the samples pass- temperature.
ing higher homogenizing pressures. The increase in pres- Table 3 shows the values of apparent viscosity (g) at
sure level permitted the size reduction. This meant that maximum shear rate (300 s1). It was found that the
higher numbers of droplet were presented in the colloi- emulsions were more viscous after passing higher pres-
dal system and obstructed the flow. Therefore, an sures. From the results, coconut milk exhibited a
power-law pseudoplastic behavior, characterized by n
values less than 1 at all homogenizing pressures and ster-
ilizing temperatures. Experimental results have shown
that passing the coconut milk through a homogenizer
100
90
100
90
80
Volume of particle (%)
70
60
50
40
30
20
10
(b)
0
0.1 1 10 100 1000
Particle diameter (um)
100
80
Volume of particle (%)
60
40
20
(c)
0
0.1 1 10 100 1000
Particle diameter (um)
Fig. 4. Effect of sterilizing temperatures: (a) 109.3 C, (b) 115.6 C, (c)
Fig. 3. Micrographs (·100 magnification) of coconut milk samples at 121.1 C on droplet size distribution at different homogenizing
homogenization pressure 23/4 MPa with different sterilizing tempera- pressures: 11/4 MPa (s), 14/4 MPa (), 17/4 MPa (n), 20/4 MPa (j)
tures: (a) 109.3 C, (b) 115.6 C and (c) 121.1 C. and 23/4 MPa (·).
was accompanied with an increase in pseudoplasticity perature, some heat labile proteins were destroyed
and was shown by a decrease in values of flow behavior (Seow & Gwee, 1997) and fat globules tended to form
index (n). This observation was consistent with the work aggregates. Therefore, the emulsion system contained
of Floury, Desrumaux, and Legrand (2002). They re- less suspended single fat globules to resist the flow.
ported that the emulsion obtained at low homogenizing The micrographs supported the results from the rheo-
pressure show Newtonian flow behavior with quite low logical studies that decreasing in viscosity of heated trea-
viscosity because there was no interaction between par- ted homogenized coconut milk was caused from the
ticles. As homogenizing pressure increased, apparent change in microstructure.
viscosity of the emulsion increased, with a strong shift The droplet size distribution and mean droplet diam-
of the fluid from a Newtonian to pseudoplastic behav- eter were also determined as shown in Fig. 4 and Table 4.
ior, indicative of resistance arising from particle–particle The patterns of the size distribution data were changed
interaction in the emulsions (Charm, 1962). noticeably at higher heating temperature. The effect of
The consistency index (K) is an indicator of the vis- homogenizing pressure on the droplet size was clearly
cous nature of the system and was observed to be in- seen as the data from different pressures were discrete
creased with the increase in homogenizing pressure, from each other. Furthermore, new large droplets in
Furthermore, a decrease in consistency index (K) was the range of 10–100 lm were detected which resulted
observed with the increasing temperature, indicating a in the increase of the mean droplet diameter obtained
decrease in apparent viscosity at higher temperatures. for all samples passing higher heating level. The results
suggested that the stability of canned coconut milk
3.2. Effect on fat structure of coconut milk was influenced by both homogenizing pressure and
sterilizing condition.
The effect of homogenizing pressure on fat structure
of coconut milk were conducted using optical standard
microscope (Fig. 2). It was found that the non homoge-
nized sample had larger fat globule sizes than homoge- Table 4
nized ones. During the homogenization, the high shear Effect of homogenization pressure on fat particle diameter (Dm) of
forces acted on dispersed phase to reduce droplet size canned high fat coconut milk
(Floury et al., 2002). Small fat globule sizes were ob- Temperature (C) Homogenization Fat particle diameter
tained at higher homogenizing pressures. Reduction in pressure (MPa) (Dm) ± SD (lm)
the fat particle diameters resulted in an increase in K 109.3 15 (11/4) 3.57 ± 0.25
value and thus improved the product stability (Gonzalez 18 (14/4) 3.43 ± 0.24
21 (17/4) 3.26 ± 0.23
et al., 1990; Srithunma, 2002). 24 (20/4) 3.06 ± 0.21
When the homogenized coconut milk samples were 27 (23/4) 2.81 ± 0.19
subjected to heat treatments, small fat globules formed
115.6 15 (11/4) 4.40 ± 0.35
irregular rearrangement of aggregates. Naturally, coco- 18 (14/4) 4.31 ± 0.21
nut milk composes of fat globules surrounded by the 21 (17/4) 4.29 ± 0.31
aqueous protein solution (Gonzalez et al., 1990). Addi- 24 (20/4) 4.12 ± 0.28
tion of emulsifier and stabilizer helped in the stability 27 (23/4) 3.81 ± 0.26
of coconut milk by lowering the interfacial tension be- 121.1 15(11/4) 5.94 ± 0.34
tween two phases, therefore fat globules could disperse 18 (14/4) 5.49 ± 0.27
throughout the water phase. Fig. 3 exemplifies the effect 21 (17/4) 5.44 ± 0.38
24 (20/4) 5.42 ± 0.41
of sterilizing temperature on the structure of fat globule.
27 (23/4) 5.01 ± 0.24
When the samples were heated at high sterilizing tem-
Table 5
Effect of homogenizing pressure and sterilizing temperature on L/b values of high fat coconut milk
Homogenizing pressure (MPa) Temperature
30 C 109.3 C 115.6 C 121.1 C
L b L/b L b L/b L b L/b L b L/b
Non homogenization 77.92 4.85 16.07 – – – – – – – – –
15 (11/4) 79.35 4.30 18.44 74.58 8.54 8.73 73.54 6.42 11.49 77.90 4.83 16.13
18 (14/4) 79.52 4.29 18.51 72.44 8.14 8.90 71.55 6.18 11.58 77.89 4.79 16.24
21 (17/4) 79.96 4.25 18.78 73.26 8.09 9.06 70.87 6.07 11.68 78.55 4.75 16.53
24 (20/4) 80.47 4.26 18.88 73.69 7.90 9.32 72.02 6.05 11.90 78.49 4.72 16.61
27 (23/4) 80.49 4.26 18.96 72.91 7.80 9.34 71.88 6.01 11.95 78.79 4.69 16.77
3.3. Effect on color of coconut milk Acknowledgments
The color changes of coconut milk as affected by This work was supported by the National Center for
homogenizing pressure and thermal processing were Genetic Engineering and Biotechnology, Thailand
investigated and the color values were presented in terms (BIOTEC). The authors wish to thank Adinop company
of Hunter L/b (Table 5). It was found that L/b values of for kindly providing the emulsifying agents (Montanox
homogenized coconut milk were greater than that for 60 and Montane 80). And the National Metal and Mate-
fresh coconut milk and increased with increasing rials Technology Center (MTEC) for allowing the use of
homogenizing pressure (P < 0.05). Smaller droplets were the Mastersizer-S.
produced when the higher homogenizing pressures were
applied. The reflectance increased with increasing drop-
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