THE EFFECT OF ULTRASONIC HOMOGENIZATION ON WATER HOLDING CAPACITY OF YOGHURT

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ASEFI N.; JAFARIAN P.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:2 (38) Page(s): 5-10

Download Full-Text

Persian Verion

View:

1,525

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF ULTRASONIC HOMOGENIZATION ON WATER HOLDING CAPACITY OF YOGHURT

Author(s)

ASEFI N. | JAFARIAN P. | Issue Writer Certificate

Keywords

ULTRASONIC HOMOGENIZATIONQ3

WATER HOLDING CAPACITYQ2

YOGHURTQ3

Abstract

Introduction: In recent years the use of ultrasound as a non-thermal and non-destructive method with the advantages such as high efficiency, simple application and low maintenance costs has been introduced to the food industry.Materials and Methods: In this research study the effect of ULTRASONIC HOMOGENIZATION on WATER HOLDING CAPACITY of YOGHURT has been steadied and compared to the homogenized YOGHURT produced by conventional homogenization method. In ultrasonic treatment, three different amplitudes (20, 50 and 70%) and two exposure times (3 and 6 min) were employed.Results: It was observed that ULTRASONIC HOMOGENIZATION had more effect on WATER HOLDING CAPACITY as compared to conventional homogenization. As the exposure times and amplitude levels increased, the WATER HOLDING CAPACITY increased. The highest WATER HOLDING CAPACITY (66.18%) was obtained at 70% amplitude level for 6 minutes. pH changes in the samples were similar to pH changes in control samples.Conclusion: Application of ULTRASONIC HOMOGENIZATION improved this process as compared to the conventional homogenization and increased the WATER HOLDING CAPACITY of the YOGHURT.

Cites

No record.

References

Cite

APA: Copy

ASEFI, N., & JAFARIAN, P.. (2013). THE EFFECT OF ULTRASONIC HOMOGENIZATION ON WATER HOLDING CAPACITY OF YOGHURT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(2 (38)), 5-10. SID. https://sid.ir/paper/143408/en

Vancouver: Copy

ASEFI N., JAFARIAN P.. THE EFFECT OF ULTRASONIC HOMOGENIZATION ON WATER HOLDING CAPACITY OF YOGHURT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(2 (38)):5-10. Available from: https://sid.ir/paper/143408/en

IEEE: Copy

N. ASEFI, and P. JAFARIAN, “THE EFFECT OF ULTRASONIC HOMOGENIZATION ON WATER HOLDING CAPACITY OF YOGHURT,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 2 (38), pp. 5–10, 2013, [Online]. Available: https://sid.ir/paper/143408/en

Related Journal Papers