Use of ultrasound for characterising the gelation process in heat induced CaSO4 · 2 H2 O tofu curd

Journal of Food Engineering

Volumn 93, Issue 1, 2009, Pages 101-107

  Ting, Ching Hua ^a   Kuo, Feng Jui ^a   Lien, Cheng Chang ^a   Sheng, Chung Teh ^b  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Firmness; Gelation; Textural analysis; Tofu; Ultrasonics

Indexed keywords

ACOUSTIC WAVES; CALCIUM; COAGULATION; GELS; SOLUTIONS; ULTRASONICS;

ATTENUATION ,; CALCIUM SULPHATE; FIRMNESS; FIRST-ORDER KINETICS; FUNCTION OF TIME; GELATION PROCESS; LOW-POWER; PRE GELATIONS; PROTEIN AGGREGATIONS; SOYA MILKS; STEADY STATE; TEXTURAL ANALYSIS; TOFU; ULTRASONIC ATTENUATIONS; ULTRASONIC PARAMETERS;

GELATION;

GLYCINE MAX;

EID: 61849170613     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.01.015     Document Type: Article

References (31)

1. Arltoft D., Ipsen R., Madsen F., and de Vries J. Interactions between carrageenans and milk proteins: a microstructural and rheological study. Biomacromolecules 8 (2007) 729-736
2. Ay C., and Gunasekaran S. Numerical method for determining ultrasonic wave diffusivity through coagulating milk gel system. Journal of Food Engineering 58 (2003) 103-110
3. Benedito J., Carcel J., Clemente G., and Mulet A. Cheese maturity assessment using ultrasonics. Journal of Dairy Science 83 (2000) 248-254
4. Berry G.P., Bamber J.C., Armstrong C.G., Miller N.R., and Barbone P.E. Towards an acoustic model-based poroelastic imaging method: I. theoretical foundation. Ultrasound in Medicine and Biology 32 (2006) 547-567
5. Blitz J. Fundamentals of Ultrasonics. second ed. (1968), Plenum Press, New York
6. Cai T.D., and Chang K.C. Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration. Food Research International 31 (1998) 289-295
7. Cheng Y., Shimizu N., and Kimura T. The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant. International Journal of Food Science and Technology 40 (2005) 385-390
8. Cho B.K., and Irudayaraj J.M.K. A noncontact ultrasound approach for mechanical property determination of cheeses. Journal of Food Science 68 (2003) 2243-2247
9. Dukhin A.S., Goetz P.J., and Travers B. Use of ultrasound for characterizing dairy products. Journal of Dairy Science 88 (2005) 1320-1334
10. Dwyer C., Donnelly L., and Buckin V. Ultrasonic analysis of rennet-induced pre-gelation and gelation processes in milk. Journal of Dairy Research 72 (2005) 303-310
11. Feuillade C. The attenuation and dispersion of sound in water containing multiply interacting air bubbles. Journal of the Acoustical Society of America 99 (1996) 3412-3430
12. Foegeding E.A., Brown J., Drake M., and Daubert C.R. Sensory and mechanical aspects of cheese texture. International Dairy Journal 13 (2003) 585-591
13. Fox P., Smith P.P., and Sahi S. Ultrasound measurements to monitor the specific gravity of food batters. Journal of Food Engineering 65 (2004) 317-324
14. Gan T.H., Pallav P., and Hutchins D.A. Non-contact ultrasonic quality measurements of food products. Journal of Food Engineering 77 (2006) 239-247
15. Gür C.H., and Ogel B. Non-destructive microstructural characterization of aluminium matrix composites by ultrasonic techniques. Materials Characterization 47 (2001) 227-233
16. Hou H.J., Chang K.C., and Shih M.C. Yield and textural properties of soft tofu as affected by coagulation method. Journal of Food Science 62 (1997) 824-827
17. Jackson C.-J., Dini J.P., Lavandier C., Rupasinghe H.P.V., Faulkner H., Poysa V., Buzzell D., and DeGrandis S. Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu. Seminars in Food Analysis 37 (2002) 1117-1123
18. Knorr D., Zenker M., Heinz V., and Lee D. Applications and potential of ultrasonics in food processing. Trends in Food Science and Technology 15 (2004) 261-266
19. Kohyama K., and Nishinari K. Rheological study on gelation process of soybean 7 s and 11 s protein in the presence of glucono-δ-lactone. Journal of Agricultural and Food Chemistry 41 (1993) 8-14
20. Kohyama K., Sano Y., and Doi E. Rheological characteristics and gelation mechanism of tofu (soybean curd). Journal of Agricultural and Food Chemistry 43 (1995) 1808-1812
21. Kuo F.J., Sheng C.T., and Ting C.H. Evaluation of ultrasonic propagation to measure sugar content and viscosity of reconstituted orange juice. Journal of Food Engineering 86 (2008) 84-90
22. Llull P., Simal S., Femenia A., Benedito J., and Rossell C. The use of ultrasound velocity measurement to evaluate the textural properties of sobrassada from mallorca. Journal of Food Engineering 52 (2002) 323-330
23. McClements D.J. Advances in the application of ultrasound in food analysis and processing. Trends in Food Science and Technology 6 (1995) 293-299
24. McClements D.J. Ultrasonic characterization of food and drinks: principles, methods and applications. Critical Review in Food Science and Nutrition 37 (1997) 1-46
25. Povey M.J.W. Ultrasonic Techniques for Fluids Characterization. third ed. (1997), Academic Press, London
26. Saowapark S., Apichartsrangkoon A., and Bell A.E. Viscoelastic properties of high pressure and heat induced tofu gels. Food Chemistry 107 (2008) 984-989
27. Smyth C., Kudryashov E., and Buckin V. High-frequency shear and volume viscoelastic moduli of casein particle gel. Colloids and Surfaces 183 (2001) 517-526
28. Suslick K.S. Sonochemistry. Science 247 (1990) 1439-1445
29. Toubal M., Nongaillard B., Radziszewski E., Boulenguer P., and Langendorff V. Ultrasonic monitoring of sol-gel transition of natural hydrocolloids. Journal of Food Engineering 58 (2003) 1-3
30. Valero M., Recrosio N., Saura D., Muñoz N., Martí N., and Lizama V. Effects of ultrasonic treatments in orange juice processing. Journal of Food Engineering 80 (2007) 509-516
31. Wang Q., Rademacher B., Sedlmeyer F., and Kulozik U. Gelation behaviour of aqueous solutions of different types of carrageenan investigated by low-intensity-ultrasound measurements and comparison to rheological measurements. Innovative Food Science and Emerging Technologies 6 (2005) 465-472