The effects of high hydrostatic pressure and high intensity ultrasound on the properties of starches

Škrob je najzastupljeniji ugljikohidrat u žitaricama i jedan je od najraširenijih polimera u prirodi. Nalazi se u velikom broju namirnica koje se svakodnevno konzumiraju. U prehrambenoj industriji škrob se koristi, prvenstveno zbog svoje sposobnosti zgušnjavanja ili vezivanja. Obradom hrane netoplinskim tehnologijama kao što su visoki hidrostatski tlak i ultrazvuk visokog intenziteta, mogu se dobiti poželjna svojstva škrobova ili namirnica koje sadrže škrobove uz smanjenu potrošnju energije i u kraćem vremenu. U ovom radu su prikazani utjecaji visokog hidrostatskog tlaka i ultrazvuka visokog intenziteta na svojstva škrobova.Starch is the most abundant carbohydrate in grains and also one of the most common polymers in nature. It is a component of a large number of foods consumed on a daily basis. In the food industry, starch is primarily used, because of it’s thickening or binding ability. Besides less energy and time consumption, processing of food with non-thermal technologies such as high hydrostatic pressure and high intensity ultrasound may help obtained more desirable properties of starches or foods containing starch. This paper presents the effects of high hydrostatic pressure and high intensity ultrasound on the properties of starches