Publicación:
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties
| dc.contributor.author | Miano A.C. | es_PE |
| dc.contributor.author | da Costa Pereira J. | es_PE |
| dc.contributor.author | Miatelo B. | es_PE |
| dc.contributor.author | Augusto P.E.D. | es_PE |
| dc.date.accessioned | 2024-05-30T23:13:38Z | |
| dc.date.available | 2024-05-30T23:13:38Z | |
| dc.date.issued | 2017 | |
| dc.description | This work was supported by the São Paulo Research Foundation (FAPESP, Brazil) [grant numbers 2014/16998-3 (project), 2014/26433-3 (JC Pereira B.Sc. scholarship)]; the National Council for Scientific and Technological Development (CNPq, Brazil) [grant number 401004/2014-7 (project) and B Miatelo B.Sc. scholarship (PIBIC)]; and the “Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica” (CONCYTEC, Perú) [grant number 272-2015-FONDECYT (A.C. Miano Ph.D. scholarship)]. | |
| dc.description.abstract | This work aimed to describe the acidification process of two specific model foods using the ultrasound technology, as well as to evaluate the changes on its viscoelasticity properties. For that, two types of model food were used, with similar composition but different structures: natural melon cylinders and restructured melon-agar cylinders. The acidification process was performed using a citric acid solution (0.2% w/w) assisted with and without ultrasound (40 W/L of volumetric power and 20 kHz of frequency) at constant temperature (25 °C). In addition, the stress relaxation analysis was performed on the cylinders in order to evaluate the changes on the viscoelastic properties. As a result, both ultrasound processing and the different structural conformation of the model foods affected the acidification kinetics, being improved by ultrasound. Further, the acidification process with and without ultrasound affected the mechanical properties of both products, reducing their elasticity. The relaxation data could be described by a Maxwell model with two bodies and a residual spring, providing a possible explanation of the association between the mechanical model parameters and the microstructural conformation of both studied cases. | |
| dc.description.sponsorship | Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec | |
| dc.identifier.doi | https://doi.org/10.1016/j.foodres.2017.07.045 | |
| dc.identifier.scopus | 2-s2.0-85025162221 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12390/811 | |
| dc.language.iso | eng | |
| dc.publisher | Elsevier Ltd | |
| dc.relation.ispartof | Food Research International | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Volumetric power | |
| dc.subject | Acidification | es_PE |
| dc.subject | Cylinders (shapes) | es_PE |
| dc.subject | Mass transfer | es_PE |
| dc.subject | Stress relaxation | es_PE |
| dc.subject | Textures | es_PE |
| dc.subject | Ultrasonics | es_PE |
| dc.subject | Citric acid solution | es_PE |
| dc.subject | Constant temperature | es_PE |
| dc.subject | Different structure | es_PE |
| dc.subject | Relaxation analysis | es_PE |
| dc.subject | Structural conformations | es_PE |
| dc.subject | Ultrasound technology | es_PE |
| dc.subject | Viscoelastic properties | es_PE |
| dc.subject | Viscoelasticity | es_PE |
| dc.subject.ocde | https://purl.org/pe-repo/ocde/ford#4.04.01 | |
| dc.title | Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties | |
| dc.type | info:eu-repo/semantics/article | |
| dspace.entity.type | Publication | |
| oairecerif.author.affiliation | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| oairecerif.author.affiliation | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| oairecerif.author.affiliation | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| oairecerif.author.affiliation | #PLACEHOLDER_PARENT_METADATA_VALUE# |