Journal of Food Processing & Technology

Farid Chemat

Publications

• Research Article
  Experimental Design and Optimization of Ultrasound Treatment:Functional and Physical Properties of Sonicated Ice Cream Model Mixtures
  Author(s): Anet Režek Jambrak, Doriane Lerda, Ranko Mirčeta, Marina Šimunek, Vesna Lelas, Farid Chemat, Zoran Herceg and Verica BaturAnet Režek Jambrak, Doriane Lerda, Ranko Mirčeta, Marina Šimunek, Vesna Lelas, Farid Chemat, Zoran Herceg and Verica Batur
  
  The aim of this study was to determine the effect of high power ultrasound on functional properties of ice-cream model mixtures. Mixture composed of sucrose, glucose, whole milk powder, whey protein concentrates (WPC) and distilled water was ultrasonically treated according to different parameters. Amplitude of ultrasounds, percentage of WPC in the sample and time of treatment are the three variables considered. Effect of ultrasound parameters on rheological properties (measurement of coefficient of consistency), thermal properties (measurement of initial freezing point) and foaming properties (measurement of maximal foam capacity) was observed. Experiment was designed using model called Central Composite Design (CCD) permitting to consider the significant factors for each property, and results were analyzed and process was optimized through response surface methodology-RSM. Through s.. View More»
  DOI: 10.4172/2157-7110.1000145

  Abstract PDF