Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup Products
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Determination of Differential Scanning Calorimetry
2.3. Preparation of Carbohydrate-Binder Mixture
2.4. Experimental Design for Physical Treatment
2.5. Determination of the Core Temperature and Viscosity
2.6. Freeze-Drying Condition
2.7. Observation of Appearances of the Binder Mixture and Its FD Block
2.8. Measurement of Compression Strength of the FD Binder Block
2.9. Scanning Electron Microscopy
2.10. Measurement of Dispersion Stability of the FD Binder Block after Rehydration
2.11. Data Analysis
3. Results and Discussion
3.1. Thermal Properties of Carbohydrate-Binders and Their Mixtures on the DSC
3.2. Effects of Homogenization Era on the Viscosity of Carbohydrate-Binder Mixture
3.3. Appearances of the Carbohydrate-Binder Mixtures during Molding Process and Their FD Binder Blocks
3.4. Effect of Homogenization Era on the Compression Strength of the FD Binder Block
3.5. Effects of Homogenization Speed and Mixture Concentration on the Viscosity and Compression Strength of the FD Binder Block
3.6. Surface Microstructure of the FD Binder Block
3.7. Dispersion Stability of the FD Binder Block after Rehydration
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Group * | Temperature (°C) | Homogenization | |
---|---|---|---|
Speed (rpm) | Treatment Era (min) | ||
NH | 25 | Agitation, 250 | 0–16 |
NH+Homo-W | 25 | 10,000 | 0–16 |
H (control) | 80 | Agitation, 250 | 0–16 |
H+Homo-BG | 80 | 10,000 | 0–7 |
H+Homo-AG | 80 | 10,000 | 8–15 |
H+Homo-G | 80 | 10,000 | 5–12 |
H+Homo-W | 80 | 10,000 | 0–16 |
Carbohydrate-Binder | Parameter * | |||
---|---|---|---|---|
To (°C) | Tp (°C) | Tc (°C) | ∆H (J/g) | |
Maltodextrin | Nd † | Nd | Nd | Nd |
Potato starch | 61.4 ± 0.1 b,‡ | 66.3 ± 0.4 c | 74.9 ± 0.6 b | 15.5 ± 0.5 a |
Rice flour | 58.7 ± 0.5 c | 70.2 ± 0.2 b | 79.8 ± 0.1 a | 8.9 ± 0.4 b |
Mixture | 64.8 ± 0.5 a | 71.2 ± 0.3 a | 81.0 ± 1.8 a | 4.2 ± 0.9 c |
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Lee, G.-Y.; Jung, M.-J.; Kim, B.-M.; Kim, H.R.; Jun, J.-Y.; Kim, N.H. Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup Products. Foods 2024, 13, 2661. https://doi.org/10.3390/foods13172661
Lee G-Y, Jung M-J, Kim B-M, Kim HR, Jun J-Y, Kim NH. Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup Products. Foods. 2024; 13(17):2661. https://doi.org/10.3390/foods13172661
Chicago/Turabian StyleLee, Ga-Yang, Min-Jeong Jung, Byoung-Mok Kim, Ha Ram Kim, Joon-Young Jun, and Nam Hee Kim. 2024. "Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup Products" Foods 13, no. 17: 2661. https://doi.org/10.3390/foods13172661