Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of ultrasonic treatment on expansive force and water-holding capacity of insoluble dietary fiber[J]. Science and Technology of Food Industry, 2012, (16): 299-301. DOI: 10.13386/j.issn1002-0306.2012.16.092
Citation: Effect of ultrasonic treatment on expansive force and water-holding capacity of insoluble dietary fiber[J]. Science and Technology of Food Industry, 2012, (16): 299-301. DOI: 10.13386/j.issn1002-0306.2012.16.092
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Effect of ultrasonic treatment on expansive force and water-holding capacity of insoluble dietary fiber

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  • The ultrasonic technology was used in insoluble dietary fiber (PIDF) of the potato residue. The effect of PIDF and ultrasonic power, time, temperature and solid-liquid ratio was investigated with single and orthogonal test. The optimum conditions of expansibility were solid-liquid ratio of 1∶10, ultrasonic time of 50min, ultrasonic temperature 70℃, ultrasonic power 70W. Under these conditions, the expansibility was 20.50mL/g. The optimum conditions of water-holding capacity were solid-liquid ratio of 1∶15, ultrasonic time of 40min, ultrasonic temperature 80℃, ultrasonic power 70W. Under these conditions, the water-holding capacity was 14.81g/g.
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