title: Effect of pulsed electric field on the rheological and colour properties of soy milk.
abstract: The effects of pulsed electric field (PEF) treatments on rheological and colour properties of soy milk were evaluated. Flow behaviour, viscosity and rheological parameters of PEF-treated soy milk were monitored using a controlled stress rheometer. For PEF treatments, electric field intensity of 18, 20 and 22 kV cm(-1) and number of pulses of 25, 50, 75 and 100 were used. For the measurements of rheological properties of soy milk shear rates between 0 and 200 s(-1) was used. The rheological behaviour of control and the PEF-treated soy milk were described using a power law model. The PEF treatments affected the rheological properties of soy milk. Apparent viscosity of soy milk increased from 6.62 to 7.46 (10(-3) Pa s) with increase in electric field intensity from 18 to 22 kV cm(-1) and increase in the number of pulses from 0 to 100. The consistency index (K) of soy milk also changed with PEF treatments. Lightness (L*), red/greenness (a*) and yellowness/blueness (b*) of soy milk were affected by PEF treatments.
authors.affiliation: Department of Bioresource Engineering, Macdonald Campus of McGill University, Ste-Anne-de-Bellevue, QC, Canada.
authors.forename: Bob Y
authors.initials: BY
authors.lastname: Xiang
authors.forename: Marian V
authors.initials: MV
authors.lastname: Simpson
authors.forename: Michael O
authors.initials: MO
authors.lastname: Ngadi
authors.forename: Benjamin K
authors.initials: BK
authors.lastname: Simpson
mesh_terms: D003116:Color; D004560:Electricity; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D012212:Rheology; D041942:Soy Milk / Q000737:chemistry*