Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties
Descripción del Articulo
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...
| Autores: | , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2017 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/811 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/811 https://doi.org/10.1016/j.foodres.2017.07.045 |
| Nivel de acceso: | acceso abierto |
| Materia: | Volumetric power Acidification Cylinders (shapes) Mass transfer Stress relaxation Textures Ultrasonics Citric acid solution Constant temperature Different structure Relaxation analysis Structural conformations Ultrasound technology Viscoelastic properties Viscoelasticity https://purl.org/pe-repo/ocde/ford#4.04.01 |
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oai:repositorio.concytec.gob.pe:20.500.12390/811 |
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CONC |
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| dc.title.none.fl_str_mv |
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties |
| title |
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties |
| spellingShingle |
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties Miano A.C. Volumetric power Acidification Cylinders (shapes) Mass transfer Stress relaxation Textures Ultrasonics Citric acid solution Constant temperature Different structure Relaxation analysis Structural conformations Ultrasound technology Viscoelastic properties Viscoelastic properties Viscoelasticity Viscoelasticity https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties |
| title_full |
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties |
| title_fullStr |
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties |
| title_full_unstemmed |
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties |
| title_sort |
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties |
| author |
Miano A.C. |
| author_facet |
Miano A.C. da Costa Pereira J. Miatelo B. Augusto P.E.D. |
| author_role |
author |
| author2 |
da Costa Pereira J. Miatelo B. Augusto P.E.D. |
| author2_role |
author author author |
| dc.contributor.author.fl_str_mv |
Miano A.C. da Costa Pereira J. Miatelo B. Augusto P.E.D. |
| dc.subject.none.fl_str_mv |
Volumetric power |
| topic |
Volumetric power Acidification Cylinders (shapes) Mass transfer Stress relaxation Textures Ultrasonics Citric acid solution Constant temperature Different structure Relaxation analysis Structural conformations Ultrasound technology Viscoelastic properties Viscoelastic properties Viscoelasticity Viscoelasticity https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Acidification Cylinders (shapes) Mass transfer Stress relaxation Textures Ultrasonics Citric acid solution Constant temperature Different structure Relaxation analysis Structural conformations Ultrasound technology Viscoelastic properties Viscoelastic properties Viscoelasticity Viscoelasticity |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| 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)]. |
| publishDate |
2017 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2017 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/811 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.foodres.2017.07.045 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85025162221 |
| url |
https://hdl.handle.net/20.500.12390/811 https://doi.org/10.1016/j.foodres.2017.07.045 |
| identifier_str_mv |
2-s2.0-85025162221 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Food Research International |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
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reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
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Consejo Nacional de Ciencia Tecnología e Innovación |
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CONCYTEC |
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CONCYTEC |
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CONCYTEC-Institucional |
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CONCYTEC-Institucional |
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Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883003995586560 |
| spelling |
Publicationrp01008500rp02085600rp02086600rp01010500Miano A.C.da Costa Pereira J.Miatelo B.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2017https://hdl.handle.net/20.500.12390/811https://doi.org/10.1016/j.foodres.2017.07.0452-s2.0-85025162221This 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)].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.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdFood Research Internationalinfo:eu-repo/semantics/openAccessVolumetric powerAcidification-1Cylinders (shapes)-1Mass transfer-1Stress relaxation-1Textures-1Ultrasonics-1Citric acid solution-1Constant temperature-1Different structure-1Relaxation analysis-1Structural conformations-1Ultrasound technology-1Viscoelastic properties-1Viscoelastic properties-1Viscoelasticity-1Viscoelasticity-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic propertiesinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/811oai:repositorio.concytec.gob.pe:20.500.12390/8112024-05-30 15:23:01.021http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="99124112-6447-4947-8a4e-b5e7d4b35b3f"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties</Title> <PublishedIn> <Publication> <Title>Food Research International</Title> </Publication> </PublishedIn> <PublicationDate>2017</PublicationDate> <DOI>https://doi.org/10.1016/j.foodres.2017.07.045</DOI> <SCP-Number>2-s2.0-85025162221</SCP-Number> <Authors> <Author> <DisplayName>Miano A.C.</DisplayName> <Person id="rp01008" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>da Costa Pereira J.</DisplayName> <Person id="rp02085" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Miatelo B.</DisplayName> <Person id="rp02086" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Augusto P.E.D.</DisplayName> <Person id="rp01010" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Volumetric power</Keyword> <Keyword>Acidification</Keyword> <Keyword>Cylinders (shapes)</Keyword> <Keyword>Mass transfer</Keyword> <Keyword>Stress relaxation</Keyword> <Keyword>Textures</Keyword> <Keyword>Ultrasonics</Keyword> <Keyword>Citric acid solution</Keyword> <Keyword>Constant temperature</Keyword> <Keyword>Different structure</Keyword> <Keyword>Relaxation analysis</Keyword> <Keyword>Structural conformations</Keyword> <Keyword>Ultrasound technology</Keyword> <Keyword>Viscoelastic properties</Keyword> <Keyword>Viscoelastic properties</Keyword> <Keyword>Viscoelasticity</Keyword> <Keyword>Viscoelasticity</Keyword> <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.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.3742075 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
