Farklı Ultrason Genlik Uygulamalarının Mısır Nişastası Jelleri Üzerindeki Etkisi

Year 2021, Issue: 28, 1133 - 1336, 30.11.2021

Gamze Üçok

https://doi.org/10.31590/ejosat.1013135

Abstract

Bu çalışmada, 20 kHz'lik yüksek güçlü ultrasonda farklı genliklerin mısır nişastası süspansiyonlarının sinerez ve dokusal özellikleri üzerindeki etkileri incelenmiştir. Süspansiyonlar, bir ultrason probu kullanılarak %10, %30 ve %70 dalga genliğinde 30 dakika boyunca muamele edilmiştir. Ultrason uygulaması jellerde sineresis oluşumuna neden olurken, kontrol jelinde sineresis gözlenmemiştir. Sineresis oranlarının uygulanan ultrason genlik yüzdesinin artmasıyla azaldığı ve 48 saatlik depolama sonrasında ise önemli ölçüde arttığı gözlenmiştir. Ultrason uygulaması, jellerin mekanik özelliklerinde önemli bir düşüşe neden olmuştur. Özellikle ultrason genliğinin azalması jelleri daha kırılgan hale getirerek, kırılma mukavemetinin ve jel gücünün azalmasına neden olmuştur. Bu çalışmada elde edilen sonuçlar, gıda ve diğer endüstrilerde kullanılan mısır nişastası çözeltilerinin jel gücünü ayarlamak için ultrason teknolojisinin kullanılabileceğini göstermiştir.

Keywords

Mısır nişastası jeli, Ultrason, Jel gücü, Kırılma mukavemeti, Kırılganlık, Sineresis.

Effect of Different Ultrasonic Amplitude Treatments on Corn Starch Gels

Abstract

In this study, the effects of different amplitudes at high power ultrasound of 20 kHz on the syneresis and textural properties of corn starch suspensions were examined. Suspensions were treated with 10, 30, and 70% amplitude for 30 min using an ultrasound probe. While ultrasound treatments caused syneresis, no syneresis was observed in the control gel. It was observed that the rate of syneresis decreased with the increase of the ultrasound amplitude percentage, and also increased significantly after 48 h of storage. The ultrasound treatments caused a significant lowering of the gel mechanical properties. In particular, the decrease of ultrasound amplitude made the gels more brittle, it also caused the rupture and gel strength to decrease. The results obtained in this study showed that ultrasound technology can be used to adjust the gel strength of corn starch solutions used in food and other industries.

Keywords

Corn starch gel, Ultrasound, Gel strength, Rupture strength, Brittleness, Syneresis.

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