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Influence of power ultrasound on textural properties of corn starch gels


Brnčić, Mladen; Ljubić Herceg, Ivana; Šubarić, Drago; Badanjak, Marija; Rimac Brnčić, Suzana; Tripalo, Branko; Jezek, Damir; Cerovec, Petra; Herceg, Zoran
Influence of power ultrasound on textural properties of corn starch gels // Proceedings of the 5th International Symposium of Food Rheology and Structure ISFRS 2009 / Fischer, Peter ; Pollard, Michael ; Windhab, Erich (ur.).
Zurich: Laboratory of Food Process Engineering, Institute of Food Science and Nutrition, Zurich, 2009. str. 500-501 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Influence of power ultrasound on textural properties of corn starch gels

Autori
Brnčić, Mladen ; Ljubić Herceg, Ivana ; Šubarić, Drago ; Badanjak, Marija ; Rimac Brnčić, Suzana ; Tripalo, Branko ; Jezek, Damir ; Cerovec, Petra ; Herceg, Zoran

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 5th International Symposium of Food Rheology and Structure ISFRS 2009 / Fischer, Peter ; Pollard, Michael ; Windhab, Erich - Zurich : Laboratory of Food Process Engineering, Institute of Food Science and Nutrition, Zurich, 2009, 500-501

ISBN
978-3-905609-43

Skup
5th International Symposium of Food Rheology and Structure ISFRS 2009

Mjesto i datum
Zurich, Švicarska, 15-18.06.2009.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Ultrasound; corn starch; textural properties

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Drago Šubarić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek