Assessment of starch gelatinization by ultrasonic and calorimetric techniques

Autores
Aparicio, C.; Resa, P.; Elvira, L.; Molina García, Antonio Diego; Martino, Miriam Nora; Sanz Martínez, Pedro D.
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Aparicio, C.. Consejo Superior de Investigaciones Científicas; España
Fil: Resa, P.. Consejo Superior de Investigaciones Científicas; España
Fil: Elvira, L.. Consejo Superior de Investigaciones Científicas; España
Fil: Molina García, Antonio Diego. Consejo Superior de Investigaciones Científicas; España
Fil: Martino, Miriam Nora. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Sanz Martínez, Pedro D.. Consejo Superior de Investigaciones Científicas; España
Materia
STARCH GELATINIZATION
ULTRASOUND
DIFFERENTIAL SCANNING CALORIMETRY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/155008
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Assessment of starch gelatinization by ultrasonic and calorimetric techniquesAparicio, C.Resa, P.Elvira, L.Molina García, Antonio DiegoMartino, Miriam NoraSanz Martínez, Pedro D.STARCH GELATINIZATIONULTRASOUNDDIFFERENTIAL SCANNING CALORIMETRYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Aparicio, C.. Consejo Superior de Investigaciones Científicas; EspañaFil: Resa, P.. Consejo Superior de Investigaciones Científicas; EspañaFil: Elvira, L.. Consejo Superior de Investigaciones Científicas; EspañaFil: Molina García, Antonio Diego. Consejo Superior de Investigaciones Científicas; EspañaFil: Martino, Miriam Nora. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Sanz Martínez, Pedro D.. Consejo Superior de Investigaciones Científicas; EspañaElsevier2009-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/155008Aparicio, C.; Resa, P.; Elvira, L.; Molina García, Antonio Diego; Martino, Miriam Nora; et al.; Assessment of starch gelatinization by ultrasonic and calorimetric techniques; Elsevier; Journal of Food Engineering; 94; 3-4; 10-2009; 295-2990260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877409001691info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2009.03.021info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-05T10:06:34Zoai:ri.conicet.gov.ar:11336/155008instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-05 10:06:34.837CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Assessment of starch gelatinization by ultrasonic and calorimetric techniques
title Assessment of starch gelatinization by ultrasonic and calorimetric techniques
spellingShingle Assessment of starch gelatinization by ultrasonic and calorimetric techniques
Aparicio, C.
STARCH GELATINIZATION
ULTRASOUND
DIFFERENTIAL SCANNING CALORIMETRY
title_short Assessment of starch gelatinization by ultrasonic and calorimetric techniques
title_full Assessment of starch gelatinization by ultrasonic and calorimetric techniques
title_fullStr Assessment of starch gelatinization by ultrasonic and calorimetric techniques
title_full_unstemmed Assessment of starch gelatinization by ultrasonic and calorimetric techniques
title_sort Assessment of starch gelatinization by ultrasonic and calorimetric techniques
dc.creator.none.fl_str_mv Aparicio, C.
Resa, P.
Elvira, L.
Molina García, Antonio Diego
Martino, Miriam Nora
Sanz Martínez, Pedro D.
author Aparicio, C.
author_facet Aparicio, C.
Resa, P.
Elvira, L.
Molina García, Antonio Diego
Martino, Miriam Nora
Sanz Martínez, Pedro D.
author_role author
author2 Resa, P.
Elvira, L.
Molina García, Antonio Diego
Martino, Miriam Nora
Sanz Martínez, Pedro D.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv STARCH GELATINIZATION
ULTRASOUND
DIFFERENTIAL SCANNING CALORIMETRY
topic STARCH GELATINIZATION
ULTRASOUND
DIFFERENTIAL SCANNING CALORIMETRY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Aparicio, C.. Consejo Superior de Investigaciones Científicas; España
Fil: Resa, P.. Consejo Superior de Investigaciones Científicas; España
Fil: Elvira, L.. Consejo Superior de Investigaciones Científicas; España
Fil: Molina García, Antonio Diego. Consejo Superior de Investigaciones Científicas; España
Fil: Martino, Miriam Nora. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Sanz Martínez, Pedro D.. Consejo Superior de Investigaciones Científicas; España
description 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.
publishDate 2009
dc.date.none.fl_str_mv 2009-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/155008
Aparicio, C.; Resa, P.; Elvira, L.; Molina García, Antonio Diego; Martino, Miriam Nora; et al.; Assessment of starch gelatinization by ultrasonic and calorimetric techniques; Elsevier; Journal of Food Engineering; 94; 3-4; 10-2009; 295-299
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/155008
identifier_str_mv Aparicio, C.; Resa, P.; Elvira, L.; Molina García, Antonio Diego; Martino, Miriam Nora; et al.; Assessment of starch gelatinization by ultrasonic and calorimetric techniques; Elsevier; Journal of Food Engineering; 94; 3-4; 10-2009; 295-299
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877409001691
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2009.03.021
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1847977561075744768
score 13.087074

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