超声波粉的结构和物理化学特征的变化
Xiaoyan Hou1, Xiaowan Li2, Jianlong Li1
1College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
Ultrasonics sonochemistry
|September 4, 2023
概括
超声波处理改变了土豆面粉的作用.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 超声波是一种有效和环保的粉修饰方法.
- 关于超声波对土豆面粉物理化学性质的影响的研究有限.
研究的目的:
- 为了研究不同超声波功率和时间对土豆面粉的影响.
- 为了描述由此产生的物理化学性质变化.
主要方法:
- 马面粉在不同的功率水平 (200-600W) 和持续时间 (20-100分钟) 进行了超声波.
- 分析了包括膨胀力,溶性,油容量和热性质在内的物理化学性质.
- 进行了微结构 (SEM) 和化学 (FTIR) 分析.
主要成果:
- 超声波处理降低了蓝色值和油容量.
- 膨胀力,水溶性,协同发生率和透明度显著增加.
- 耐性粉 (RS) 和慢消化粉 (SDS) 的含量增加,而快消化粉 (RDS) 的含量减少.
- 热性质显示开始和结束温度增加,但度降低.
- SEM显示了表面变化,FTIR显示了分子结构的变化.
- 结晶度增加,但没有影响结晶图案.
结论:
- 超声波处理显著改变了土豆面粉的物理化学特性.
- 这些修改表明,对有声波制的马粉有潜在的工业应用.
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