Volume 15, Issue 79 (2018)                   FSCT 2018, 15(79): 133-141 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Investigating the effect of power ultrasound on stability and physico- chemical properties of Doogh. FSCT. 2018; 15 (79) :133-141
URL: http://fsct.modares.ac.ir/article-7-20240-en.html
Abstract:   (4593 Views)
Application of ultrasound power and its beneficial effects on food process and improved quality compared with conventional methods already have been demonstrated. In the current study, the effects of ultrasound power intensity (200, 300, 400 and 500 watts) at 15 and 30 minutes with different storage temperature (28°C and 4°C) on Doogh pH, turbidity, fat percentage and stability was assessed. The results showed that increasing ultrasound intensity and duration, caused pH reduction compared to the control, while in 400 watts sonication intensity and 4°C treatment,,samples turbidity had the lowest value. In comparison to control samples, there were no significant differences in fat content of all sonicated treatments. Also results illustrated that all sonicated treatments had the higher stability and increasing ultrasound intensity and duration, increased Doogh stability. According to the finding, the optimal treatment during 30 minutes sonication at 400 W and 28°C and 4°C had the most consistency on treated Doogh samples.
Full-Text [PDF 749 kb]   (1172 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2017/07/16 | Accepted: 2018/01/17 | Published: 2018/07/28

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.