Utjecaj ultrazvuka i visokog hidrostatskog tlaka na fizikalna svojstva sojinog mlijeka kao baze za pripravu napitaka.

Influence of ultrasound and high hydrostatic pressure on the physical properties of soymilk as a base for the production of beverages.

The novel, nonthermal technologies are represented in the modern food industry, as a fast and efficient processes which are based on total control of the temperature gradient. Soy milk as a water extract of soybean is an acceptable base for manufacturing of beverages based on fruit, vegetables and all kind of smoothies. The main goal of this manuscript is an exploration of the influence of high-intensity ultrasound and high hydrostatic pressure on changes of physical properties such as temperature, absorbance, density and fat globule distribution of soymilk with different ratio of dry matter content. Dry matter content is reflected on the stability of dispersed phase against the dispersed agent. Ultrasonic treatment was performed at amplitude of 20, 60 and 100 %, time of 6 and 10 minutes using 7 and 10 mm probes. High hydrostatic pressure treatment was performed at 100, 200 and 300 MPa and time of treatment 9 and 15 minutes. Both, nonthermal technologies have a statistically significant influence on observed physical properties as well as increasing of stability treated soymilk expressed over frequency curve against the diameter of fat globules. [ABSTRACT FROM AUTHOR]

Netoplinske tehnologije, danas sve zastupljenije u modernoj prehrambenoj industriji zasnivaju se na brzoj i učinkovitoj obradi kojom u potpunosti kontroliramo promjenu temperaturnog gradijenta. Sojino mlijeko kao vodeni ekstrakt sojina zrna prihvatljiva je baza za proizvodnju napitaka na bazi voća i povrća kao i pripravu sve popularnijih smoothija. Cilj ovog rada bio je istražiti utjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na promjenu fizikalnih svojstava (temperatura, apsorbancija, gustoća i raspodjela veličine masnih globula) sojinog mlijeka sa različitim udjelom suhe tvari sa ciljem bolje stabilnosti i održanja disperznog sustava. Udio suhe tvari reflektira se na stabilnost disperzne faze unutar disperznog sredstva. Ultrazvučna obrada provedena je pri amplitudama 20, 60 i 100 %, vremenu obrade 6 i 10 minuta, te sondama promjera 7 i 10 mm. Obrada visokim hidrostatskim tlakom provedena je pri tlakovima od 100, 200 i 300 Mpa i vremenu zadržavanja od 9 i 15 min. Obje netoplinske tehnologije pokazuju pozitivan trend utjecaja na statistički značajnu promjenu promatranih fizikalnih svojstava kao i povećanje stabilnost obrađenog sojinog mlijeka izraženog preko odnosa relativne učestalosti globula određenih dimenzija. [ABSTRACT FROM AUTHOR]

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