Aggregation behaviors of sonicated tapioca starch with various strengths of Hofmeister salts under pre- and post-ultrasonic treatment

2020 ◽  
Vol 105 ◽  
pp. 105826
Author(s):  
E. Abedi ◽  
K. Pourmohammadi
Keyword(s):  
Ultrasonic Treatment ◽  
Tapioca Starch ◽  
Aggregation Behaviors ◽  
Hofmeister Salts

Effect of Ultrasonic Treatment on Physical Properties of Tapioca Starch

2012 ◽  
Vol 506 ◽  
pp. 294-297 ◽  
Author(s):  
S. Manchun ◽  
Jurairat Nunthanid ◽  
Sontaya Limmatvapirat ◽  
Pornsak Sriamornsak
Keyword(s):  
Ultrasonic Treatment ◽  
Processing Parameters ◽  
Absorption Capacity ◽  
Crystalline Region ◽  
Starch Granules ◽  
Sonication Time ◽  
Tapioca Starch ◽  
Swelling Power ◽  
Heat Treated ◽  
New Processing

A new processing method for the production of modified starch, high power ultrasonic treatment (400 W), was applied to native tapioca starch. The effect of processing parameters such as ultrasound amplitude (50 and 100%) and sonication time (10, 20 and 30 minutes) on the properties of the modified starches was investigated. Starch granule morphology observed by scanning electron microscopy (SEM), swelling power, solubility and powder x-ray diffractometry (PXRD) of the obtained ultrasonically treated tapioca starch were determined and compared with native as well as heat-treated tapioca starches. The results from SEM and PXRD showed that the ultrasonic treatment of tapioca starch distorted the crystalline region in starch granules, especially at higher amplitude or sonication time. The swelling power of the tapioca starch increased after treatment with both heat and ultrasound, in which the swelling power of ultrasonically treated starch was higher than that of heat-treated starch. It was found that tapioca starch treated by ultrasound for a certain period of time has an increase in solubility. The increase in the swelling power is associated with water absorption capacity and starch granules solubility.

Effect of Physical Aging on Physical Properties of Pregelatinized Tapioca Starch

2012 ◽  
Vol 506 ◽  
pp. 35-38 ◽  
Author(s):  
S. Manchun ◽  
S. Piriyaprasarth ◽  
Vipaluk Patomchaiviwat ◽  
Sontaya Limmatvapirat ◽  
Pornsak Sriamornsak
Keyword(s):  
Molecular Structure ◽  
Physicochemical Properties ◽  
Ultrasonic Treatment ◽  
Physical Aging ◽  
Starch Granule ◽  
Low Molecular Weight ◽  
Tapioca Starch ◽  
Swelling Power ◽  
Dextrose Equivalent ◽  
Physicochemical Changes

The effect of physical aging on the properties of starch is important to understand structural relaxation and to control the physicochemical changes after pregelatinization which induced by aging. In this study, the effect of physical aging on the physicochemical properties of pregelatinized tapioca starch was investigated. The tapioca starch was pregelatinized by either heating at 80°C or using high power (400 W) ultrasonic treatment. After pregelatinization, dextrose equivalent (DE), viscosity, turbidity, swelling power and solubility were determined and compared with native tapioca starch. Compared to fresh tapioca starch, the aged starch exhibited an increase in DE, turbidity and solubility. The viscosity and swelling power were decreased after storage. Similar results were found for both tapioca starches pregelatinized by heat and ultrasonic treatments. The results of the physicochemical properties of pregelatinized starches obtained from ultrasonic treatment related to the formation of low molecular weight components that aging starch are easily changed by disruption of molecular structure within the starch granule.

scholarly journals The possibility of using lactic additives and sonochemical technology in the production of preserves

2020 ◽  
Vol 164 ◽  
pp. 06012
Author(s):  
Vera Demchenko ◽  
Irina Asfondiarova ◽  
Nina Katkova ◽  
Marina Ivanova ◽  
Elena Belokurova
Keyword(s):  
Ultrasonic Treatment ◽  
Storage Temperature ◽  
Food Additives ◽  
Microbiological Quality ◽  
Point Scale ◽  
Resource Saving ◽  
High Quality ◽  
Processing Power ◽  
Fish Product

The priority in improving the existing methods of processing fish is salting with the use of food additives with different functional orientations. The aim of the study was the development of preserves with the introduction of lactate-containing additives and using sonochemical technologies; examination of the quality of the products obtained according to organoleptic and microbiological safety indicators. The article proposes a resource-saving technology for the production of fish products with prolonged shelf life due to the use of a complex food additive consisting of lactic, acetic, propionic acids and their salts in different proportions with subsequent ultrasonic treatment using the ultrasonic generator of the Wave series model UZTA-0 2/22-OM. There was established the optimal mode of using the ultrasonic processing power of 75 W / m2 in the manufacture of fish preserves from herring. Organoleptic and microbiological quality indicators were studied during storage of preserved products with the addition of additives and ultrasonic treatment compared to the control. Organoleptic assessment was carried out on a five-point scale, microbiological indicators were studied by standard methods. The Dilactin Forte Plus dietary supplement in the composition of preserves in the amount of 3% and in combination with the use of sonochemical technologies makes it possible to obtain a safe high-quality fish product. Manufactured preserves at a storage temperature of 0 ± 2 ° C can maintain their high quality for 5 months.

scholarly journals Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1695
Author(s):  
Xinyue Zhou ◽  
Wenjun Wang ◽  
Xiaobin Ma ◽  
Enbo Xu ◽  
Donghong Liu
Keyword(s):  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
Ultrasonic Treatment ◽  
Frozen Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ultrasonic Power ◽  
Minimal Impact ◽  
Sedimentation Behavior ◽  
Thawing Process

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

Hygroscopicity of Hofmeister Salts and Glycine Aerosols–Salt Specific Interactions

2021 ◽  
Vol 125 (7) ◽  
pp. 1589-1597
Author(s):  
Hamad Ashraf ◽  
Yaxin Guo ◽  
Na Wang ◽  
Shufeng Pang ◽  
Yun-Hong Zhang
Keyword(s):  
Specific Interactions ◽  
Hofmeister Salts

scholarly journals Air permeability and sound absorption coefficient changes from ultrasonic treatment in a cross section of Malas (Homalium foetidum)

2021 ◽  
Vol 67 (1) ◽  
Author(s):  
Chun-Won Kang ◽  
Eun-Suk Jang ◽  
Nam-Ho Lee ◽  
Sang-Sik Jang ◽  
Min Lee
Keyword(s):  
Absorption Coefficient ◽  
Ultrasonic Treatment ◽  
Sound Absorption ◽  
Gas Permeability ◽  
Treated Wood ◽  
Untreated Wood ◽  
Sound Absorption Coefficient ◽  
Permeability Constant ◽  
Average Value ◽  
Permeability Increase

AbstractWe investigated the effect of ultrasonic treatment on Malas (Homalium foetidum) gas permeability and sound absorption coefficient using the transfer function method. Results showed a longitudinal average Darcy permeability constant of 2.02 (standard deviation SD 0.72) for untreated wood and 6.15 (SD 3.07) for ultrasound-treated wood, a permeability increase of 3.04 times. We also determined the average sound absorption coefficients in the range of 50 to 6.4 kHz and NRC (noise reduction coefficient: average value of sound absorption coefficient value at 250, 500, 1000, and 2000 Hz) of untreated Malas. Those values were 0.23 (SD 0.02) and 0.13 (SD 0.01), respectively, while those of ultrasonic-treated Malas were 0.28 (SD 0.02) and 0.14 (SD 0.02), a 19.74% increase in average sound absorption coefficient.

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