Ultrasound assisted-viscosifying of kappa carrageenan without heating

Azizi, R and Farahnaky, A 2016, 'Ultrasound assisted-viscosifying of kappa carrageenan without heating', Food Hydrocolloids, vol. 61, pp. 85-91.


Document type: Journal Article
Collection: Journal Articles

Title Ultrasound assisted-viscosifying of kappa carrageenan without heating
Author(s) Azizi, R
Farahnaky, A
Year 2016
Journal name Food Hydrocolloids
Volume number 61
Start page 85
End page 91
Total pages 7
Publisher Elsevier BV
Abstract The objective of this study was to evaluate viscosifying power of ultrasound waves on kappa carrageenan dispersions in water without using heat. After ultrasound treatment rheological characteristics of kappa-carrageenan dispersions in water were evaluated at 45 degrees C. Shear stress-shear rate and viscosity curves clearly indicated sharp increases in viscosity and consistency coefficient (k) of ultrasound treated dispersions with ultrasonication time up to a certain level (1-2 min). All ultrasonicated dispersions showed shear thinning flow behavior. Prolonged exposure of kappa-carrageenan dispersions to high-intensity ultrasonic waves produced a permanent reduction in viscosity, intrinsic viscosity and also relative molecular weight. Addition of KCl after ultrasonication was more effective in increasing viscosity compared to KCl addition prior to ultrasound treatment. Power ultrasound showed high potentials in solving some of traditional limitations related to solubility of hot water soluble biopolymers and may offer food and pharmaceuticals industries more options to benefit from a wider range of biopolymers.
Subject Food Processing
Keyword(s) Carrageenan
Power ultrasound
Viscosifying effect
DOI - identifier 10.1016/j.foodhyd.2016.05.006
Copyright notice © 2016 Elsevier Ltd. All rights reserved.
ISSN 0268-005X
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