ALTERED RHEOLOGY OF SKIM MILK-WAXY MAIZE STARCH DISPERSIONS DUE TO HIGH PRESSURE TREATMENT

摘要

Although high pressure treatment of food products was first reported over 100 years ago, limited availability of the technology restricted investigation of its potential until comparatively recently. During the past 20 years there has been increasing scientific interest, due to the ability of high pressures in the range 50 - 800 MPa to alter food enzyme activity, biopolymer conformation, manage phase changes and destroy a range of microorganisms, while causing minimal damage to pigments, flavour molecules and vitamins. A number of high pressure treated food products are currently commercially available around the world but they are aimed at niche markets. This is partly due to the high construction costs of high pressure food processing equipment. These costs increase with vessel volume and working pressure,2 so phenomena occurring at the lower end of the working pressure scale are of particular interest if a wider market is sought.