Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures
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...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2010-03-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=76074 |
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| author | Verica Batur Vesna Lelas Anet Režek Jambrak Zoran Herceg Marija Badanjak |
| author_facet | Verica Batur Vesna Lelas Anet Režek Jambrak Zoran Herceg Marija Badanjak |
| author_sort | Verica Batur |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-2a8383dfda014394bc1338cf5b0fa008 |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2010-03-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-2a8383dfda014394bc1338cf5b0fa0082025-08-20T02:04:09ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252010-03-016011018Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixturesVerica BaturVesna LelasAnet Režek JambrakZoran HercegMarija BadanjakThis 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.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=76074ultrasoundice cream model mixturerheological propertiesfoaming |
| spellingShingle | Verica Batur Vesna Lelas Anet Režek Jambrak Zoran Herceg Marija Badanjak Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures Mljekarstvo ultrasound ice cream model mixture rheological properties foaming |
| title | Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures |
| title_full | Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures |
| title_fullStr | Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures |
| title_full_unstemmed | Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures |
| title_short | Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures |
| title_sort | influence of high power ultrasound on rheological and foaming properties of model ice cream mixtures |
| topic | ultrasound ice cream model mixture rheological properties foaming |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=76074 |
| work_keys_str_mv | AT vericabatur influenceofhighpowerultrasoundonrheologicalandfoamingpropertiesofmodelicecreammixtures AT vesnalelas influenceofhighpowerultrasoundonrheologicalandfoamingpropertiesofmodelicecreammixtures AT anetrezekjambrak influenceofhighpowerultrasoundonrheologicalandfoamingpropertiesofmodelicecreammixtures AT zoranherceg influenceofhighpowerultrasoundonrheologicalandfoamingpropertiesofmodelicecreammixtures AT marijabadanjak influenceofhighpowerultrasoundonrheologicalandfoamingpropertiesofmodelicecreammixtures |