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Optimization and experimental design of ultrasound treatment and physical properties of sonicated ice cream model mixtures (CROSBI ID 578846)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Režek Jambrak, Anet ; Lerda, Doriane ; Lelas, Vesna ; Chemat, Farid Optimization and experimental design of ultrasound treatment and physical properties of sonicated ice cream model mixtures // 7th International Congress of Food Technologists, Biotechnologists and Nutritionists. Opatija, 2011

Podaci o odgovornosti

Režek Jambrak, Anet ; Lerda, Doriane ; Lelas, Vesna ; Chemat, Farid

engleski

Optimization and experimental design of ultrasound treatment and physical properties of sonicated ice cream model mixtures

INTRODUCTION Low and high power ultrasound are nowadays attracting much attention of researchers. There is several possible laboratory or industrial benefits from ultrasound use besides well known ones, emulsification or homogenization. There is ultrasound assisted extraction of bioactive compounds and oils, enzyme activity improvement, polymer cleavage, protein conformation alternations etc. All of those ultrasound applications might improve desired processes. For the purpose of reducing water usage, electricity, gas, saving energy and to be environmentally friendly ultrasound use, there have to be optimization of ultrasound treatments and experimental design setup. METHODOLOGY The aim of this study was to determine the effect of several ultrasound treatment factors on rheological, thermophysical and foaming properties of ice cream model mixtures. Model mixture, composed by sucrose, glucose, whole milk powder, whey protein concentrate (WPC) and distilled water, was ultrasonically treated according to different parameters. Three parameters were varied according STATGRAPHICS computer software, namely, amplitude of ultrasound (50, 75 and 100%), percentage of WPC (10%, 12% and 14%) in the sample and time of treatment (3, 6 or 9 minutes). The influence of those parameters after ultrasound treatment on mentioned properties have been analyzed. RESULTS AND DISCUSSION Different results were interpreted according to Central Composite Design (CCD) permitting to consider the significant factors for each property. The results showed that factors ; percentage of WPC and treatment time, are significant (p<0.05) factors that are influencing rheological and thermophysical properties. Regarding foaming properties, the significant factor (p<0.05) that is affecting most the value of the maximum foam capacity is the duration of ultrasound treatment. Optimum conditions of treatment, time, percentage of WPC and amplitude, were determined in order to improve the initial properties of the mixture. CONCLUSIONS Central composite design and response surface methodology gives us opportunity to observe singe factor effect and their combined effect on examined properties. From experimental data one can determine optimum experimental factors values in order to gain maximum or minimum output values. Ultrasound treatment of ice cream model mixtures can be effective in future product design.

experimental design; optimisation; ultrasound treatment; whey protein concentrate; ice cream

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Podaci o prilogu

2011.

objavljeno

Podaci o matičnoj publikaciji

7th International Congress of Food Technologists, Biotechnologists and Nutritionists

Opatija:

Podaci o skupu

7th International Congress of Food Technologists, biotechnologists and nutritionists

poster

20.09.2011-23.09.2011

Opatija, Hrvatska

Povezanost rada

Prehrambena tehnologija