Effects of the Sonochemistry in the Rheology of Food Media

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Interaction of water with food biopolymers (their hydration) is one of the major problems in food industry. Useful reactions in food media that are initiated by ultrasound are based on the mechanisms of action of cavitation in the restructuring of hydration shells of ions in true solution and colloidal phase dispersion. Bonds formed by dipole-dipole and ion-dipole interactions are the impact objects. In this work we studied the effect of ultrasound on functional and technological properties of meat raw materials, their water-binding and water retention ability, viscosity. Ultrasonic treatment of meat is important for intensification of technological processes.

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703-707

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September 2016

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© 2016 Trans Tech Publications Ltd. All Rights Reserved

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