کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891845 | 1628508 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Changes on the rheological properties of pectin-enriched mango nectar by high intensity ultrasound
ترجمه فارسی عنوان
تغییرات در خواص رئولوژیکی نکتار انبه پکتین با استفاده از سونوگرافی با شدت
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Effects of high intensity ultrasound (US, 5-40â¯min) on pectin-enriched mango nectar were evaluated, with regards to its rheological properties and related factors, including microstructure, particle size, and water-soluble pectin (WSP) changes. Results showed that the rheological properties of mango nectar exhibited a complex change, with an initial increase and subsequent decrease in apparent viscosity, storage modulus G', and loss modulus G”. All these changes were ultrasonic time dependent. Ultrasound treatment caused significant degradation on suspended particles in mango nectar, as evidenced by optical microscopy, and particle-size distribution. The surface mean diameter (D[3, 2]) was reduced to 30.7â¯Î¼m from an original value of 37.6â¯Î¼m after ultrasound treatment. Moreover, US further caused the molecular degradation of WSP, with Mw being reduced from 3000 to 367â¯kDa in mango nectar. The interaction among them during processing determined the final rheological properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 91, May 2018, Pages 414-422
Journal: LWT - Volume 91, May 2018, Pages 414-422
نویسندگان
Bohui Huang, Kaili Zhao, Zhuo Zhang, Fengxia Liu, Hao Hu, Siyi Pan,