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dc.contributor.author
Aparicio, C.
dc.contributor.author
Resa, P.
dc.contributor.author
Elvira, L.
dc.contributor.author
Molina García, Antonio Diego
dc.contributor.author
Martino, Miriam Nora
dc.contributor.author
Sanz Martínez, Pedro D.
dc.date.available
2022-04-12T11:59:17Z
dc.date.issued
2009-10
dc.identifier.citation
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
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/155008
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
STARCH GELATINIZATION
dc.subject
ULTRASOUND
dc.subject
DIFFERENTIAL SCANNING CALORIMETRY
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Assessment of starch gelatinization by ultrasonic and calorimetric techniques
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-03-14T16:42:23Z
dc.journal.volume
94
dc.journal.number
3-4
dc.journal.pagination
295-299
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Aparicio, C.. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
Fil: Resa, P.. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
Fil: Elvira, L.. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
Fil: Molina García, Antonio Diego. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
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
dc.description.fil
Fil: Sanz Martínez, Pedro D.. Consejo Superior de Investigaciones Científicas; España
dc.journal.title
Journal of Food Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877409001691
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2009.03.021
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