Moisture diffusivity, hardness, gelatinization temperature, and thermodynamic properties of ultrasound assisted soaking process of cowpea

2021 ◽  
Author(s):  
Ali Yıldırım
Keyword(s):  
Thermodynamic Properties ◽  
Moisture Diffusivity ◽  
Gelatinization Temperature ◽  
Ultrasound Assisted

scholarly journals Ultrasound-assisted extraction and characterization of the functional properties of starch from soursop fruits (Annona muricata L.)

2021 ◽  
Vol 43 ◽  
pp. e49052
Author(s):  
Gabriel Ramírez-Balboa ◽  
Rosendo Balois-Morales ◽  
Juan Esteban Bello-Lara ◽  
Pedro Ulises Bautista-Rosales ◽  
Andrés Eloy León-Fernández ◽  
...  
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Food Industry ◽  
Total Yield ◽  
Raw Material ◽  
Wide Field ◽  
Gelatinization Temperature ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Starch is one of the most used polysaccharides in the food industry because is an excellent raw material to modify the texture and consistency of food. Also, is the main source for energy storage in horticultural products. The starch from soursop fruits can be used as an alternative source with functional properties and a wide field of application in the food industry. The use of emerging technologies such as ultrasound-assisted extraction has improved sensory attributes and functional properties. To the best of our knowledge, extraction of starch by ultrasound from soursop fruits has not to date been documented. Therefore, the objective of this study was to characterize the functional properties of soursop fruit starches by ultrasound-assisted method and determine the presence of acetogenins. Three times (10, 15 and 20 minutes) and three ultrasonic amplitudes (UA) of 20, 30 and 40% for the ultrasound-assisted extraction were used. Total yield, gelatinization temperature, water absorption and solubility index, swelling index, amylose and amylopectin content, presence of acetogenins and starch granule morphology were recorded. The highest extraction yield (ultrasound) was reached using 10 min and 40% UA (6.34%). For the gelatinization temperature, 10 min and 30% UA (82.33°C) were the best conditions. Water Solubility Index (WSI) values of 6.13 ± 0.00% using 10 min and 20% UA were recorded. Water Absorption Index (WAI) as well as Swelling index (SI) values of 3.34 ± 0.12% and 3.26 ± 0.00% were obtained by conventional extraction, respectively. Starch granules morphology showed different size with circular shapes and truncated geometries. Finally, positive qualitative results for the presence of acetogenins by all the extraction methods were obtained.  

Models of Thermodynamic Properties of Prominences

1979 ◽  
Vol 44 ◽  
pp. 349-355
Author(s):  
R.W. Milkey
Keyword(s):  
Thermodynamic Properties ◽  
Mass Transport ◽  
Emission Spectrum ◽  
Thermodynamic Parameters ◽  
Working Group ◽  
Physical Processes ◽  
Theoretical Concepts ◽  
Group 3 ◽  
Observational Techniques

The focus of discussion in Working Group 3 was on the Thermodynamic Properties as determined spectroscopically, including the observational techniques and the theoretical modeling of physical processes responsible for the emission spectrum. Recent advances in observational techniques and theoretical concepts make this discussion particularly timely. It is wise to remember that the determination of thermodynamic parameters is not an end in itself and that these are interesting chiefly for what they can tell us about the energetics and mass transport in prominences.

Thermodynamic properties of binary mixtures containing thiaalkanes

1980 ◽  
Vol 77 ◽  
pp. 445-449 ◽  
Author(s):  
Zohra Ferhat-Hamida ◽  
Robert Philippe ◽  
Jean-Claude Merlin ◽  
V. Kehiaian
Keyword(s):  
Thermodynamic Properties ◽  
Binary Mixtures
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