Use of ultrasound for the determination of flour quality

Within the baking industry, the control of dough properties is required to achieve final product quality and consistency. Traditional methods for dough testing are slow and off-line and do not provide fundamental rheological information. There is therefore a need for the development of fast and on-line instruments capable of providing relevant data for baking. Ultrasonics provide a non-destructive, rapid and low cost technique for the measurement of physical food characteristics.In this work, the water content of dough is investigated using ultrasonic techniques. The capability of ultrasound measurements for discriminating flours for different purposes is also studied. Doughs from more than 30 flours were characterised rheologically using a Chopin Alveograph and a Brabender Extensograph. Ultrasound measurements on the doughs prepared from these flours were also performed. The measurements were correlated, showing that ultrasound was an alternative measurement method to discriminate types of flours for different purposes.     

Determination of the effect of high energy ultrasound application in tempering on flour quality of wheat

This research has been carried out under laboratory conditions. To determine the effect of soaking with ultrasound application to dampen hard wheat samples at one stage in tempering process was the prior goal. In the experiments, Bezostaya-1 wheat samples in different hardness levels (45, 65 and 75%) are used as material. The milling quality and qualitative properties of the flour were investigated. Results compared with the classic tempering process which has two stages tempering for hard and semi-hard wheat at the industrial applications. Ultrasonication of the samples has been applied by a probe-type ultrasound device. Because of experimental deviations, inevitable positive effect of ultrasonic tempering had not seen in the quality parameters of milling experiments like flour yield and energy consumption. But tempering with ultrasound application increased the speed of water intake and diffusion into the grain center. In the study, the wet gluten rates of the flour obtained by classical tempering process were 24.52% and the gluten index rate was 87.17%, while the results obtained by ultrasonic tempering were 22.70% and 93.33%, respectively. Thus it raised flour quality a little, possibly, due to low amount but better quality gluten coming from central endosperm in the flour obtained. Other analysis results in flour showed significant differences in some values of classical and ultrasonic tempering processes. As a result of ultrasonic tempering, the fineness rate (granulation) increased from 73.27% to 79.77%, ash content decreased from 0.61% to 0.55%, Zeleny sedimentation value decreased from 25.0 mL to 23.67 mL, flour stability increased from 9.76 min to 12.06 min, water absorption 59.1% decreased from 61.28%, softening resistance increased from 400.33 BU to 504.50 BU, maximum resistance increased from 420.50 BU to 536.16 BU. In bread trials, bread volume increased from 328.3 mL to 347.3 mL, and specific volume increased from 2.39 mL / g to 2.57 mL / g. These issues have been confirmed by some analysis such as fine granulation, low ash content, high gluten index, some farinogram, and extensigram properties, and finally better performance in bread making was observed.     

Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy

The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33°C for 112 min; this was followed by baking at 180°C for 49 min. The entire process was followed by dynamic T₁-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm³ of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types.     

Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

This paper aimed to evaluate the effects of ultrasound-assisted _L-histidine marination (UMH) on meat quality and actomyosin properties of beef M. semitendinosus. Our results found that UMH treatment effectively avoided excessive liquid withdrawal, and disrupted myofibril integrity by modifying the water distribution and weakening connection of actin-myosin with increased muscle pH. The ultrasound-treated sample provided more opportunity for the filtration of _L-histidine to intervene the isoelectric point and conformation of muscle protein. The activated caspase-3 and changes of ATPase activity in UMH-treated meat accelerated the postmortem ageing, and _L-histidine might competitively inhibit the actin-myosin binding by the imidazole group. UMH decreased the surface hydrophobicity by shielding hydrophobic area and unfolding the actomyosin structure. In addition, the increased actomyosin solubility with smaller particle size enhanced the SH content for better cross-linking of myosin tail, and formation of heat-set gelling protein structure. Therefore, UMH treatment manifested the potential to improve beef quality.     

Functional properties of ultrasonically generated flaxseed oil-dairy emulsions

This study reports on the functional properties of 7% flaxseed oil/milk emulsion obtained by sonication (OM) using 20 kHz ultrasound (US) at 176 W for 1–8 min in two different delivery formulae, viz., ready-to-drink (RTD) and lactic acid gel. The RTD emulsions showed no change in viscosity after sonication for up to 8 min followed by storage up to a minimum of 9 days at 4 ± 2 °C. Similarly, the oxidative stability of the RTD emulsion was studied by measuring the conjugated diene hydroperoxides (CD). The CD was unaffected after 8 min of ultrasonic processing. The safety aspect of US processing was evaluated by measuring the formation of CD at different power levels. The functional properties of OM gels were evaluated by small and large scale deformation studies. The sonication process improved the gelation characteristics, viz., decreased gelation time, increased elastic nature, decreased syneresis and increased gel strength. The presence of finer sono-emulsified oil globules, stabilized by partially denatured whey proteins, contributed to the improvements in the gel structure in comparison to sonicated and unsonicated pasteurized homogenized skim milk (PHSM) gels. A sono-emulsification process of 5 min followed by gelation for about 11 min can produce gels of highest textural attibutes.     

Ultrasonic atomization: effect of liquid phase properties

Experiments have been conducted to understand the mechanism by which the ultrasonic vibration at the gas liquid interface causes the atomization of liquid. For this purpose, aqueous solutions having different viscosities and liquids showing Newtonian (aqueous solution of glycerin) and non-Newtonian behavior (aqueous solution of sodium salt of carboxy methyl cellulose) were employed. It has been found that the average droplet size produced by the pseudo-plastic liquid is less than that produced by the viscous Newtonian liquid having viscosity equal to zero-shear rate viscosity of the shear thinning liquid. The droplet size was found to increase initially with an increase in the viscosity up to a certain threshold viscosity after which the droplet size was found to decrease again. Also droplet size distribution is found to be more compact (uniform sizes) with an increasing viscosity of the atomizing liquid. The presence of the cavitation and its effect on the atomization has been semi quantitatively confirmed using energy balance and by the measurement of the droplet ejection velocities and validated on the basis of the decomposition of the aqueous KI solution. A correlation has been proposed for the prediction of droplet size for aqueous Newtonian fluids and fluids showing non-Newtonian behavior based on the dimensionless numbers incorporating the operating parameters of the ultrasonic atomizer and the liquid phase physico-chemical properties.     

Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties

This study evaluated the effects of high intensity ultrasonication (HIU, 100, 150, 200, and 250 W) and treatment time (0, 3, 6, 9, and 12 min) on the structure and emulsification properties of myofibrillar proteins (MPs) from Coregonus peled. These investigations were conducted using an ultrasonic generator at a frequency of 20 kHz (ultrasonic probe). Analysis of the carbonyl content and total number of sulfhydryl groups showed that HIU significantly improved the oxidative modification of MPs (P < 0.05). SDS-PAGE profiling showed significant degradation of the myosin heavy chain (P < 0.05). In addition, Fourier transformed infrared spectroscopy (FTIR) revealed that HIU altered these treated MP secondary structures, this was due to molecular unfolding and stretching, exposing interior hydrophobic groups. Particle size analysis showed that HIU treatment reduced particle sizes. Solubility, emulsification capacity, and emulsion stability were improved significantly, and each decreased with an increase in treatment time (up to 12 min), indicating aggregation with prolonged sonication. These results indicate that HIU could improve the emulsification properties of MPs from C. peled, demonstrating a promising method for fish protein processing.     

超声红外热像技术及其在无损评价中的应用

本介绍在光热红外检测的基础上发展的超声红外热像技术。该技术利用超声脉冲作为激发源，当超声脉冲在试样上传播的过程中遇到裂纹等缺陷时，缺陷引起超声附加衰减而局部升温。利用红外照相机获取试样表面的温度分布，可显示裂纹等缺陷。超声红外热像技术发挥了超声和红外技术的优点，可实时地检测裂纹等缺陷，在无损评价和检测中有广泛应用。     

层状粘接结构超声检测信号的同态解卷积脱粘界面定征

本文利用建立的多层粘接结构超声无损检测信号的卷积模型,推导出了检测信号的解析表达式,并用同态滤波解卷积方法有效地提取出粘接结构的系统响应,进而由其中界面多次反射响应的位置、幅度和包络等特征参数,实现了脱粘二界面（指空气脱粘）的定征和识别。仿真和实验数据的处理结果表明本文方法对脱粘检测的应用有积极的意义。     

Acid-induced gelation behavior of sonicated casein solutions

Casein gels were made from solutions sonicated by 24 and 130 kHz ultrasounds for 0, 60 and 120 min, followed by acidification with glucono-δ-lactone at 30 °C. The dynamics of gel formation were studied using rheological methods and microstructure of gels was monitored using scanning electron microscopy. Sonication postponed the gelation point to a lower pH value and increased the elasticity of freshly formed gels. It also resulted in gels with a more interconnected structure and smaller non-distinguishable particulates. This structure was especially dominant for the gel made from the solution already sonicated for 120 min.     

Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment

Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25 kHz, 16 W/L, 5 min) on starch hydrolysis and functional properties of rice flours produced from ultrasound-treated red rice and brown rice germinated for up to 36 h. Environmental Scanning Electron Microscopy (ESEM) microimages showed that the ultrasound treatment altered the surface microstructure of rice, which helped to improve moisture transfer during steam-cooking. The flours from sonicated germinated de-hulled rice exhibited significantly (p < .05) enhanced starch hydrolysis, increased the glucose content, and decreased falling number values and viscosities determined by a Rapid Visco Analyzer. The amylase activity of the germinating red rice and brown rice displayed different sensitivity to ultrasonic treatment. The ultrasonic pre-treatment resulted in a significant reduction in energy use during germination with a potential to further reduce energy use in germinated rice cooking process. The present study indicated that ultrasound could be a low-power consumption method to modify the rheological behavior of germinated rice flour, as well as an efficient approach to improve the texture, flavor, and nutrient properties of steam-cooked germinated rice.     

Ultrasonic cleaning: An historical perspective

The development of ultrasonic cleaning dates from the middle of the 20th century and has become a method of choice for a range of surface cleaning operations. The reasons why this has happened and the methods of assessing the efficiency of ultrasonic cleaning baths are reviewed.     

超声波在多糖降解及提取中的应用

本文支综合介绍了超声波在多糖降解和提取中应用的研究进展．着重对超声波在淀粉，壳多糖，细菌多糖的降解和真菌多糖的提取中的应用作了较详细的阐述．     

超声波强化超滤过程

本文综述了超声波强化超滤的实验方法，超声波对越滤膜结构的影响及超声波强化清洗超滤膜等方面的研究进展，论述了超声波强化超滤的作用机理，声冲流和空化作用在超声波强化超滤中起到主要作用。     

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

The effects of different ultrasonic pretreatments (120–600 W, 20 min; 360 W, 10–30 min) on the gel properties of shrimp surimi were investigated. Gel properties and protein functional properties were analysed to clarify the mechanism of action of ultrasound. The gel strength, water holding capacity and surface hydrophobicity of shrimp surimi gel increased initially and then decreased with the increase in ultrasound power or time, but the change in total sulfhydryl content showed the opposite trend, which indicated that proper ultrasound pretreatment could improve the gel properties of shrimp surimi, expand the protein to a greater extent and expose more SH groups and hydrophobic groups. According to scanning electron microscopy observation, ultrasound made shrimp surimi gel form a denser gel network. Fourier transform infrared analysis indicated that the α-helix content in shrimp surimi gel decreased initially and then increased with the increase of in ultrasound power or time, whereas the change in β-sheet content showed the opposite trend. And the protein was the most stable in 360 W/20 min pretreatment. SDS-PAGE patterns showed that proper ultrasound inhibited the degradation of actin and troponin C. In addition, dynamic rheology illustrated that the G′ values of the ultrasonic pretreatment group were higher than that of the control group, indicating that ultrasound could improve the elasticity and stability of shrimp surimi gel. The results suggested that the shrimp surimi gel pretreated by 360 W/20 min ultrasound showed the best gel properties. Furthermore, the correlation between the indexes affecting the properties of the gel was analyzed. This study provides a new technical means to improve the gel properties of shrimp surimi.     

Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours

Ultrasound technologies are increasingly used for modification of physicochemical properties of food systems. Effects of ultrasound (20 kHz, 750 W) up to 20 h on physicochemical properties of two varieties of sweetpotato flour were studied and compared with those of commercial wheat flour. Ultrasound induced structural modifications on starch granules mainly in the morphological changes of granules and reduction of the crystallinity. Longer treatment significantly decreased enthalpy change of gelatinization, pasting viscosities, gelling capacity, while increasing in vitro starch digestibility of raw flour. Besides, prolonged treatment reduced total phenolic contents and in vitro antioxidant activities of sweetpotato flours, mainly due to pyrolysis and release of hydroxyl radicals caused by cavitation. The extents of these changes were seen to depend on the treatment time and indicated degradation and modifications of the chemical components (e.g., starch and polyphenol) of flours. This study suggests that ultrasound processing as a non-thermal and energy-saving technique has potential to modify flour functionalities.     

Ultrasonic flowmeters: temperature gradients and transducer geometry effects

Ultrasonic flowmeter performance is addressed for the case of cylindrically shaped flowmeters employing two reciprocal ultrasonic transducers A and B so as to measure time-of-flight differences between signals transmitted from transducer A towards B followed by an equivalent signal transmitted from transducer B towards A. In the case where a liquid flows through the flowmeter's measuring section ("spoolpiece"), the arrival times of the two signals differ by an amount related to the flow passing between the two transducers. Firstly, a detailed study of flow measurement errors with mean flow in the laminar flow regime is carried out as a function of the mode index and the transducer diameter/cylinder diameter ratio in the case where no temperature gradients are present in the flowmeter sensor. It is shown that all modes except the fundamental mode overestimate the mean flow by a factor of 33.33% while excitation of the fundamental mode solely give error-free measurements. The immediate consequences are that the flowmeter error decreases as the transducer diameter/cylinder diameter ratio approaches 1 from 0 reflecting the fact that the excitation level of the fundamental mode increases from almost 0 to 1 as this ratio approaches 1 from 0. Secondly, the effect on flowmeter performance due to flow-induced temperature gradients is examined. It is shown that the presence of temperature gradients leads to flowmeter errors at the higher-flow values even in the case where the fundamental mode is the only mode excited. It is also deduced that flowmeter errors in general depend on the distance between transducers A and B whether temperature gradients exist or not. This conclusion is not reflected in the usual definition of flowmeter errors given by the so-called mode-dependent deviation of measurement introduced in earlier works.     

超声波强化一次污泥沉降与脱水性能的研究

本文就超声波处理对一次污泥强化沉降与脱水性能进行了研究。对污泥性质中的SV、滤饼含水率、比阻、粘度等进行了分析。分析表明短时间的超声作用可以提高污泥脱水和沉降性能,超声处理7s后滤饼含水率降低2.9%；超声10s时粘度和比阻值最小,比原污泥分别减小29.4%和24.2%；15s后污泥沉降速率是原污泥的3.7倍。如投加絮凝剂,投加量为0.054g/L时污泥沉降速率最快,最终污泥体积为84.5%,粘度值最低,为84.5mpa·s。加入超声10s作用后,最佳絮凝剂投加量为0.027g/L,且最终污泥体积比单独投加0.054g/L时减小4%,粘度值降低14.8%。超声波与絮凝剂的联用可以改善污泥脱水性能和沉降性能,减小絮凝剂的量达一半以上。     

铝塑复合管的超声金属焊接

本文主要介绍了金属材料超声焊接的特点,原理分析、焊接强度与参数的关系及在铝塑复合管生产中的应用。     

Ultrasonic approach for surface nanostructuring

The review is about solid surface modifications by cavitation induced in strong ultrasonic fields. The topic is worth to be discussed in a special issue of surface cleaning by cavitation induced processes since it is important question if we always find surface cleaning when surface modifications occur, or vice versa. While these aspects are extremely interesting it is important for applications to follow possible pathways during ultrasonic treatment of the surface: (i) solely cleaning; (ii) cleaning with following surface nanostructuring; and (iii) topic of this particular review, surface modification with controllably changing its characteristics for advanced applications. It is important to know what can happen and which parameters should be taking into account in the case of surface modification when actually the aim is solely cleaning or aim is surface nanostructuring. Nanostructuring should be taking into account since is often accidentally applied in cleaning. Surface hydrophilicity, stability to Red/Ox reactions, adhesion of surface layers to substrate, stiffness and melting temperature are important to predict the ultrasonic influence on a surface and discussed from these points for various materials and intermetallics, silicon, hybrid materials. Important solid surface characteristics which determine resistivity and kinetics of surface response to ultrasonic treatment are discussed. It is also discussed treatment in different solvents and presents in solution of metal ions.