2024-03-19T09:13:31Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1135702018-11-28T11:55:08Zcom_10261_42343com_10261_2col_10261_42344
00925njm 22002777a 4500
dc
Aparicio, C.
author
Resa, P.
author
Elvira, L.
author
Molina García, Antonio D.
author
Martino, M.
author
Sanz Martinez, Pedro Dimas
author
2009
The process of starch thermal gelatinization can be studied and monitored by employing both invasive and non-invasive techniques. In this paper, the ultrasound technique is compared with differential scanning calorimetry (DSC), a more traditional procedure. DSC is a convenient way to fulfill this objective although it is, by nature, an invasive, discontinuous and off-line technique. Among the main features of this ultrasound technique are its real-time performance and its intrinsic non-invasive character: a sample cell fitted with two piezoelectric ceramics as emitter and receptor, is used. A pulse generator and an oscilloscope are used to generate the emitted signal and to analyze the response, respectively. The procedure is tested using aqueous corn starch suspensions at two concentrations. The temperature is increased through the gelatinization interval, and the changes in ultrasound amplitude are recorded. Experimental data are in good agreement with those obtained by DSC. The progress of the gelatinization process can be followed by this method and the possibility of its use for on-line processes is considered. © 2009 Elsevier Ltd. All rights reserved.
Journal of Food Engineering 94: 295- 299 (2009)
http://hdl.handle.net/10261/113570
10.1016/j.jfoodeng.2009.03.021
Differential scanning calorimetry
Ultrasound
Starch gelatinization
Assessment of starch gelatinization by ultrasonic and calorimetric techniques