Evaluación del efecto del ultrasonido en la homogenización del helado a base de leche
DOI:
https://doi.org/10.61799/2216-0388.1104Palabras clave:
cavitación, cristal, emulsión, textura, viscosidadResumen
El ultrasonido (US) ha presentado ventajas al ser aplicado en el procesamiento de alimentos mejorando notablemente las características y calidad de los productos. Objetivo. La investigación tiene como objetivo evaluar el efecto del ultrasonido a diferentes frecuencias (40 y 80 kHz) durante 30 min en el parámetro de viscosidad y cristalización del helado a base de leche a nivel de laboratorio. Métodos. Para lo cual, se realizó el proceso de elaboración del helado aplicando US (40-80kHz/30min) en la etapa de homogenización. Para la determinación de viscosidad se utilizó una aguja No.4 a velocidad de rotación de 10, 20, 50, 70 y 100 rpm, la medida se realizó sobre 600 mL de muestra. Para la identificación de la cristalización se realizó técnica de microscopia de luz trasmitida a 4X con tinción con verde de malaquita. Resultados. Los resultados del parámetro de viscosidad mostraron que al aplicar US se observó una disminución significativa (p<0.05) respecto a la muestra control, debido probablemente a la cavitación que produce ruptura de los glóbulos de grasa logrando una distribución de tamaño más fina mejorando la textura del producto. La cristalización de las muestras de helado tratadas con US evidencio la disminución significativa (p<0.05) del tamaño del cristal con respecto a la muestra control, debido probablemente a que la cavitación reduce el tamaño del cristal logrando una distribución fina mejorando la textura del producto. Conclusión. Mostrando que el US es una tecnología eficiente y rentable para producir emulsiones estables.
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
