This paper presents research of the high power ultrasound effect on rheological and foaming properties of ice cream model mixtures. Ice cream model mixtures are prepared according to specific recipes, and afterward undergone through different homogenization techniques: mechanical mixing, ultrasound treatment and combination of mechanical and ultrasound treatment. Specific diameter (12.7 mm) of ultrasound probe tip has been used for ultrasound treatment that lasted 5 minutes at 100 percent amplitude. Rheological parameters have been determined using rotational rheometer and expressed as flow index, consistency coefficient and apparent viscosity. From the results it can be concluded that all model mixtures have non-newtonian, dilatant type behavior. The highest viscosities have been observed for model mixtures that were homogenizes with mechanical mixing, and significantly lower values of viscosity have been observed for ultrasound treated ones. Foaming properties are expressed as percentage of increase in foam volume, foam stability index and minimal viscosity. It has been determined that ice cream model mixtures treated only with ultrasound had minimal increase in foam volume, while the highest increase in foam volume has been observed for ice cream mixture that has been treated in combination with mechanical and ultrasound treatment. Also, ice cream mixtures having higher amount of proteins in composition had shown higher foam stability. It has been determined that optimal treatment time is 10 minutes.
机构:
Univ Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, CroatiaUniv Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, Croatia
Jambrak, Anet Rezek
Mason, Timothy J.
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Coventry Univ, Fac Hlth & Life Sci, Sonochem Ctr, Coventry CV1 5FB, W Midlands, EnglandUniv Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, Croatia
Mason, Timothy J.
Lelas, Vesna
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Univ Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, CroatiaUniv Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, Croatia
Lelas, Vesna
Herceg, Zoran
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Univ Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, CroatiaUniv Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, Croatia
Herceg, Zoran
Herceg, Ivana Ljubic
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Dietpharm Fidifarm Doo, Zagreb, CroatiaUniv Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, Croatia
机构:
Univ Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, CroatiaUniv Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, Croatia
Jambrak, Anet Rezek
Mason, Timothy J.
论文数: 0引用数: 0
h-index: 0
机构:
Coventry Univ, Fac Hlth & Life Sci, Sonochem Ctr, Coventry CV1 5FB, W Midlands, EnglandUniv Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, Croatia
Mason, Timothy J.
Lelas, Vesna
论文数: 0引用数: 0
h-index: 0
机构:
Univ Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, CroatiaUniv Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, Croatia
Lelas, Vesna
Herceg, Zoran
论文数: 0引用数: 0
h-index: 0
机构:
Univ Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, CroatiaUniv Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, Croatia
Herceg, Zoran
Herceg, Ivana Ljubic
论文数: 0引用数: 0
h-index: 0
机构:
Dietpharm Fidifarm Doo, Zagreb, CroatiaUniv Zagreb, Fac Food Technol & Biotecnol, Zagreb 1000, Croatia