Sonochemistry of carbohydrate compounds

Kardos, N.; Luche, Jean‐Louis

doi:10.1016/s0008-6215(01)00081-7

Cited by 233 publications

(132 citation statements)

References 106 publications

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“…Ultrasonic had been extensively performed in the treatment of starch as early as 1933 (Kardos & Luche, 2001). From that point on, many researchers have shown that ultrasonic treatment has a great effect on the behaviors of gelatinized starch dispersions.…”

Section: Ultrasonic Treatmentmentioning

confidence: 99%

Rice Starch-Based Biodegradable Films: Properties Enhancement

Wittaya¹

2012

Structure and Function of Food Engineering

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Section: Ultrasonic Treatmentmentioning

confidence: 99%

Rice Starch-Based Biodegradable Films: Properties Enhancement

Wittaya¹

2012

Structure and Function of Food Engineering

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“…When the dissolving system was irradiated with ultrasound, the extreme condition was probably obtained. It was said that transient temperature of at least 5000 K and pressure up to 1200 bar could be achieved, accompanied by vigorously physical agitation and shock (Kardos & Luche, 2001;Adewuyi, 2001). All of the abovementioned effects provided excellent conditions for cellulose dissolution in IL.…”

Section: Dissolution and Regeneration Of Cellulose Assisted With Ultrmentioning

confidence: 99%

“…Ultrasonic and microwave are the most popular activation methods or "unconventional" physical agents in the concept of "Green Chemistry" (Kardos & Luche, 2001). Ultrasonic treatment has been well established in the separation of plant materials, particularly for extraction of low molecular weight substances (Tang et al, 2005;Gadhe et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Rapid Dissolution of Cellulose in Ionic Liquid with Different Methods

Lan¹,

Liu²,

Yue³

et al. 2013

Cellulose - Fundamental Aspects

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“…Modified starches, which yield "pumpable" dispersions at relatively high solids are generally preferred. Non-traditional physical methods, such as sonication, 1 have received attention in synthesis because they are considered environmentally friendly methods. Exposing a polymer solution to high intensity ultrasonic radiation has as primary effect the reduction of molecular weight.…”

Section: Introductionmentioning

confidence: 99%

“…2,3 Sonochemical effects are largely attributed to phenomena that result from cavitation, which consists in the growth and very rapid collapse of micro-bubbles formed by high intensity acoustic waves propagating through the solution. 1 Particularly for starch, the molecular weight of its components has significant influence on many properties, among them water absorption and solubility, gelation and retrogradation.…”

Section: Introductionmentioning

confidence: 99%

High-solid systems of partially hydrolysed waxy maize starch: rheological and structural characterisations

Lopes¹,

Azero²,

Silva³

et al. 2007

J. Braz. Chem. Soc.

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O comportamento reológico de dispersões com alto teor de sólidos, de misturas de amido de milho ceroso hidrolisado (HWS), em presença do concentrado de proteínas do soro do leite (WPC) e uréia, foi estudado por medidas oscilatórias de pequena amplitude no regime linear, sob aquecimento a 80 ºC e resfriamento a 25 ºC, a pH 7,5. A amostra de HWS não-gelificante foi obtida por sonicação de amido de milho ceroso previamente gelatinizado. O fluxo sob cisalhamento contínuo e a microestrutura foram investigados após o resfriamento a 25 ºC. As dispersões foram preparadas na razão 1:1 (m/m) WPC/uréia, com concentrações crescentes de HWS. Comportamentos reológicos típicos de sólidos e de líquidos foram observados após resfriar as misturas a baixa temperatura, em função da razão HWS/WPC. Na menor razão HWS/WPC, uma estrutura tixotrópica foi caracterizada sob fluxo contínuo, e visualizada por microscopia óptica sob baixa ampliação como uma rede contínua. Com o aumento da razão HWS/WPC dentro de uma certa faixa, misturas gelificantes e não-gelificantes resultaram em estruturas com separação de fases, as quais não fluíram. Com a razão HWS/WPC mais alta, uma dispersão pseudoplástica foi formada, consistente com o comportamento reológico típico de líquidos sob regime linear, e homogênea, quando visualizada sob microscopia óptica.The rheological behaviour of some high-solid mixed dispersions of partially hydrolysed waxy maize starch (HWS), in the presence of whey protein concentrate (WPC) and urea, was followed by small-amplitude oscillatory measurements in the linear domain, under heating to 80 °C and cooling to 25 °C, at pH 7.5. The non-gelling HWS sample was obtained by sonication of previously gelatinised waxy maize starch. Steady-shear flow and microstructure were investigated after cooling to 25 °C. Dispersions were prepared at 1:1 (m/m) WPC/urea ratio, with increasing HWS concentrations. Typical solid-and liquid-like rheological behaviours were observed after quenching the mixtures to low temperature, depending on HWS/WPC ratio. At the lowest HWS/WPC ratio, a thixotropic structure was characterised under steady-shear flow, and visualised by light microscopy at low magnification as a continuous network. With increasing HWS/WPC ratio within a certain range, gelling and non-gelling mixtures resulted in phase-separated structures, which hindered viscous flow. At the highest HWS/WPC ratio, a shear-thinning dispersion was formed, consistent with the liquid-like small deformation properties and the homogeneous image obtained by light microscopy.

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Sonochemistry of carbohydrate compounds

Cited by 233 publications

References 106 publications

Rice Starch-Based Biodegradable Films: Properties Enhancement

Rice Starch-Based Biodegradable Films: Properties Enhancement

Rapid Dissolution of Cellulose in Ionic Liquid with Different Methods

High-solid systems of partially hydrolysed waxy maize starch: rheological and structural characterisations

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