超声波辅助预糊化米粉的物理化学和流变特性

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2024-07-02 DOI:10.1016/j.ultsonch.2024.106977

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引用次数: 0

摘要

本研究评估了经过不同超声时间（0-15 分钟）处理的全米粉的物理和流变特性。超声处理可减小米粉的粒径，提高其可溶性。使用 RVA 和稳定剪切进行的粘度测试表明，再水化预糊化米粉的粘度明显下降。虽然在 XRD 分析中没有观察到异常模式，但傅立叶变换红外光谱和微观结构形态的研究结果表明，超声波处理导致了米粉结构的变化。总之，这项研究表明，超声波处理是利用米粉生产植物饮料的一种实用而清洁的方法，可以扩大其在饮料行业的有限应用。

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Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour

This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0–15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry.

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.