Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/69960
標題: Use of ultrasound for characterising the gelation process in heat induced CaSO4 center dot 2H(2)O tofu curd
作者: Ting, C.H.
Kuo, F.J.
Lien, C.C.
Sheng, C.T.
關鍵字: Tofu
Gelation
Firmness
Ultrasonics
Textural analysis
textural properties
coagulation method
soybean curd
orange juice
milk
gel
products
proteins
期刊/報告no:: Journal of Food Engineering, Volume 93, Issue 1, Page(s) 101-107.
摘要: Mechanical evolution of tofu curd in gelation was investigated using low-power ultrasound and textural analysis. Two independent ultrasonic parameters, velocity and attenuation, were measured at the frequency 1 MHz as a function of time after addition Of the calcium sulphate (CaSO4 center dot 2H(2)O) coagulant to heated soya milk. The responsive ultrasonic Velocity has a plateau in the beginning of gelation and tends to a lower steady state after the formation of tofu gels. Ultrasonic attenuation exhibits first-order kinetics that matches the development of firmness revealed by textural analysis. Low-power ultrasound explores the formation of tofu gels ill the aspects of pre-gelation processes, protein aggregation in gelation, and mechanical evolution in the gel at the post-gelation stage. (C) 2009 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/69960
ISSN: 0260-8774
文章連結: http://dx.doi.org/10.1016/j.jfoodeng.2009.01.015
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