The effects of high-pressure throttling versus thermal pasteurization of a blueberry-whey beverage
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Continuous high-pressure throttling is an emerging technology which can produce products of superior quality as compared to traditional thermal processing techniques. The effects of high-pressure throttling were compared to those of conventional thermal pasteurization using a blueberry-whey beverage. Taste, viscosity, particle size, sedimentation, pH and color were examined. Sensory analysis consisted of a triangle difference test 4 days after processing and two two-tailed preference tests, 5 and 35 days after processing. Viscosity was determined with a strain controlled rheometer, particle size by laser light scattering, pH by meter and color by chroma meter and was measured at approximately the same interval as the sensory analysis. Sedimentation was determined by centrifugation at the conclusion of the study. Sensory analysis show a difference in flavor (p=0.01) at day 4 but no clear preference at day 5. At day 35, the high-pressure processed product was deemed superior in flavor (p=0.01). Viscosity and pH were statistically the same between processes and storage times. Clear differences in color, particle size and sedimentation were observed.