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Effects of Process Conditions on Citrus Beverage Emulsions’ Creaming Index: RSM Approach

Nevzat Konar 1, Ozlem Ozarda 2, Secil Senocak 2, Naike N. Unluturk 2, and Sirin Oba 3
1. Siirt University Food Engineering Department, Siirt, Turkey
2. Frutarom-Etol R&D Center, Gebze, Kocaeli Turkey
3. Amasya University Suluova Vocational School, Amasya, Turkey
Abstract—Beverage emulsions are oil-in-water (O/W) emulsions prepared in concentrated form. emulsion stability is of great importance in various industrial processes. Creaming index is a key parameter to investigate stability of beverage emulsions. In this study, the stability properties of beverage emulsions obtained by using different citrus peel oils (lemon, orange, mandarin) ratios, gum Arabic levels, homogenization pressures were determined by examining the response surface method (RSM) approach and creaming index values. For each citrus beverage emulsions, optimum creaming index values (1.35-2.82). For mandarin emulsions, the optimum mandarin peel oil level, gum Arabic level and homogenization pressures for creaming index were estimated as 15.65 g, 16.34 g and 242.43 bar, respectively. These values were determined as 15.65 g, 16.84 g and 166.84 bar for lemon emulsions. For orange emulsions, the optimum gum Arabic level and homogenization pressures for creaming index were estimated as 15.31 g and 253.13 bar, respectively. This study shows that more stable beverage emulsions can be obtained by optimization of homogenization pressure, aromatic oil and emulsifier levels.
 
Index Terms—beverage; citrus oil; emulsion; RSM

Cite: Nevzat Konar, Ozlem Ozarda, Secil Senocak, Naike N. Unluturk, and Sirin Oba, "Effects of Process Conditions on Citrus Beverage Emulsions’ Creaming Index: RSM Approach," International Journal of Food Engineering, Vol. 5, No. 1, pp. 22-27, March 2019. doi: 10.18178/ijfe.5.1.22-27
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