Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation
To achieve wheat starch acetylation (AC) with a high degree of substitution (DS), the acetylation process was carried out using various ultrasonication frequencies, including 25 kHz, 40 kHz, and 25 + 40 kHz. In the second step, wheat starch's ultrasound-assisted acetylation (UAA) is simulated u...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723004492 |
| _version_ | 1797347858686410752 |
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| author | Elahe Abedi Reza Roohi Seyed Mohammad Bagher Hashemi Shima Kaveh |
| author_facet | Elahe Abedi Reza Roohi Seyed Mohammad Bagher Hashemi Shima Kaveh |
| author_sort | Elahe Abedi |
| collection | DOAJ |
| description | To achieve wheat starch acetylation (AC) with a high degree of substitution (DS), the acetylation process was carried out using various ultrasonication frequencies, including 25 kHz, 40 kHz, and 25 + 40 kHz. In the second step, wheat starch's ultrasound-assisted acetylation (UAA) is simulated using various approaches including the rheology models, non-isothermal reaction kinetics, and flow/acoustic modelling. The computational fluid dynamics (CFD) simulation solves the non-linear acoustic governing equation to determine the flow field and the amount of delivered ultrasound energy. The acetylated starch increased peak and final viscosity, with the highest values observed for the 25 + 40 kHz frequency than other single frequencies (25 kHz and 40 kHz). The viscosity of the starch is specified based on the experimental data using Herschel–Bulkley, power law, and Casson rheology models. According to differential scanning calorimetry (DSC) analysis, the gelatinization parameters and enthalpy of gelatinization (ΔHgel), were found to be lower in acetylated starches at the frequency of 25 + 40 kHz compared to those at frequencies of 25 kHz and 40 kHz, as well as native starches (NS). Moreover, the gelatinization process is examined by implementing the non-isothermal reaction kinetics to obtain the activation energy and reaction order. Based on the results obtained, implementing sonication at 25 kHz reduces the activation energy by 70.3 % compared to native starch. However, the same parameter is obtained to be 69.9 % and 67.1 % for the application of 40 and 25 + 40 kHz transducers, respectively. Additionally, during the sonication treatment, the yield shear stress increases between 24.1 and 31.8 %, based on the applied frequency. Morphology analysis determined by scanning electron microscopy (SEM) revealed that the surfaces and small granules underwent more damage in acetylated starches at frequencies of 25 kHz and 40 kHz. However, in acetylated starches at 25 + 40 kHz, the larger granules were more affected than the smaller ones. |
| first_indexed | 2024-03-08T11:54:59Z |
| format | Article |
| id | doaj.art-fe01c2ff5d054eb3966f801acfc2ea13 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-08T11:54:59Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-fe01c2ff5d054eb3966f801acfc2ea132024-01-24T05:18:33ZengElsevierUltrasonics Sonochemistry1350-41772024-01-01102106737Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulationElahe Abedi0Reza Roohi1Seyed Mohammad Bagher Hashemi2Shima Kaveh3Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, IranDepartment of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran; Corresponding author.Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, IranDepartment of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, IranTo achieve wheat starch acetylation (AC) with a high degree of substitution (DS), the acetylation process was carried out using various ultrasonication frequencies, including 25 kHz, 40 kHz, and 25 + 40 kHz. In the second step, wheat starch's ultrasound-assisted acetylation (UAA) is simulated using various approaches including the rheology models, non-isothermal reaction kinetics, and flow/acoustic modelling. The computational fluid dynamics (CFD) simulation solves the non-linear acoustic governing equation to determine the flow field and the amount of delivered ultrasound energy. The acetylated starch increased peak and final viscosity, with the highest values observed for the 25 + 40 kHz frequency than other single frequencies (25 kHz and 40 kHz). The viscosity of the starch is specified based on the experimental data using Herschel–Bulkley, power law, and Casson rheology models. According to differential scanning calorimetry (DSC) analysis, the gelatinization parameters and enthalpy of gelatinization (ΔHgel), were found to be lower in acetylated starches at the frequency of 25 + 40 kHz compared to those at frequencies of 25 kHz and 40 kHz, as well as native starches (NS). Moreover, the gelatinization process is examined by implementing the non-isothermal reaction kinetics to obtain the activation energy and reaction order. Based on the results obtained, implementing sonication at 25 kHz reduces the activation energy by 70.3 % compared to native starch. However, the same parameter is obtained to be 69.9 % and 67.1 % for the application of 40 and 25 + 40 kHz transducers, respectively. Additionally, during the sonication treatment, the yield shear stress increases between 24.1 and 31.8 %, based on the applied frequency. Morphology analysis determined by scanning electron microscopy (SEM) revealed that the surfaces and small granules underwent more damage in acetylated starches at frequencies of 25 kHz and 40 kHz. However, in acetylated starches at 25 + 40 kHz, the larger granules were more affected than the smaller ones.http://www.sciencedirect.com/science/article/pii/S1350417723004492Ultrasound-assisted acetylationRheology modelingNon-isothermal reaction kineticsCFDDual frequency ultrasonic |
| spellingShingle | Elahe Abedi Reza Roohi Seyed Mohammad Bagher Hashemi Shima Kaveh Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation Ultrasonics Sonochemistry Ultrasound-assisted acetylation Rheology modeling Non-isothermal reaction kinetics CFD Dual frequency ultrasonic |
| title | Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation |
| title_full | Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation |
| title_fullStr | Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation |
| title_full_unstemmed | Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation |
| title_short | Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation |
| title_sort | investigation of ultrasound assisted starch acetylation by single and dual frequency ultrasound based on rheology modelling non isothermal reaction kinetics and flow acoustic simulation |
| topic | Ultrasound-assisted acetylation Rheology modeling Non-isothermal reaction kinetics CFD Dual frequency ultrasonic |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723004492 |
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