Nalazite se na CroRIS probnoj okolini. Ovdje evidentirani podaci neće biti pohranjeni u Informacijskom sustavu znanosti RH. Ako je ovo greška, CroRIS produkcijskoj okolini moguće je pristupi putem poveznice www.croris.hr
izvor podataka: crosbi !

EFFECT OF ULTRASOUND ON RHEOLOGICAL AND THERMOPHYSICAL PROPERTIES OF POTATO STARCH (CROSBI ID 578838)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa

Režek Jambrak, Anet ; Lelas, Vesna ; Rimac Brnčić, Suzana ; Herceg, Zoran ; Badanjak, Marija ; Muža, Mislav EFFECT OF ULTRASOUND ON RHEOLOGICAL AND THERMOPHYSICAL PROPERTIES OF POTATO STARCH // International Scientific and Professional Conference, 13th Ružiicka days “TODAY SCIENCE – TOMORROW INDUSTRY”. 2010

Podaci o odgovornosti

Režek Jambrak, Anet ; Lelas, Vesna ; Rimac Brnčić, Suzana ; Herceg, Zoran ; Badanjak, Marija ; Muža, Mislav

engleski

EFFECT OF ULTRASOUND ON RHEOLOGICAL AND THERMOPHYSICAL PROPERTIES OF POTATO STARCH

The aim of this paper was to examine the influence and effect of high and low power ultrasound on rheological and thermophysical properties of potato starch. Suspensions containing ten percent of potato starch have been treated with ultrasound. All analysis have been carried out before and after power ultrasound treatment. Ultrasound bath of 22 kHz frequency and nominal power of 150 W has been used, as well as ultrasound probe of 24 kHz frequency and nominal power of 100, 300 and 400 W for 15 and 30 minute treatments. Rheological parameters have been determined with rheometer, whereas enthalpy, onset and end temperature of gelatinization with Differential scanning calorimetry (DSC). Micrographical pictures of ten percent suspensions of native and ultrasound treated potato starch showed changes in morphological structure of starch after ultrasound treatment. Rheological parameters showed that all suspensions exhibited non- newtonian (dilatant) character. Onset gelatinization temperature is higher for all model suspensions as compared to native starch. From the data one can observe obvious basic starch properties: retrogradation and gelatinization. It was determined that treatment with ultrasound of 400 W nominal power has the highest deterioration properties on starch granule.

potato starch; ultrasound; rheology; thermophysical properties; micrography

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

2010.

objavljeno

Podaci o matičnoj publikaciji

International Scientific and Professional Conference, 13th Ružiicka days “TODAY SCIENCE – TOMORROW INDUSTRY”

Podaci o skupu

International Scientific and Professional Conference, 13th Ružiicka days “TODAY SCIENCE – TOMORROW INDUSTRY”

poster

16.09.2010-17.09.2010

Vukovar, Hrvatska

Povezanost rada

Prehrambena tehnologija