Influence of power ultrasound on textural properties of corn starch gels (CROSBI ID 553474)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Brnčić, Mladen ; Ljubić Herceg, Ivana ; Šubarić, Drago ; Badanjak, Marija ; Rimac Brnčić, Suzana ; Tripalo, Branko ; Jezek, Damir ; Cerovec, Petra ; Herceg, Zoran
engleski
Influence of power ultrasound on textural properties of corn starch gels
The aim of this study was to determine various textural properties of heat induced gels prepared from corn starch suspensions (10%) treated with power ultrasound. The effect of ultrasound on texture profile of corn starch gels was observed by measuring their textural properties - hardness, adhesiveness, cohesiveness, springiness and gumminess by Texture analyser HD+ (Stable Microsystems, UK). Model suspensions of corn starch were treated with ultrasonic probe that was 7 mm in diameter and with 24 kHz frequency as well. For both experimental setups time of treatment was: 15 and 30 min. Besides the textural properties, influence of power ultrasound on temperature changes during treatments was monitored.
ultrasound; corn starch; textural properties
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Podaci o prilogu
500-501.
2009.
objavljeno
Podaci o matičnoj publikaciji
Proceedings of the 5th International Symposium of Food Rheology and Structure ISFRS 2009
Fischer, Peter ; Pollard, Michael ; Windhab, Erich
Zürich: Laboratory of Food Process Engineering, Institute of Food Science and Nutrition, Zurich
978-3-905609-43
Podaci o skupu
5th International Symposium of Food Rheology and Structure ISFRS 2009
poster
15.06.2009-18.06.2009
Zürich, Švicarska
