Evaluation of selected properties of a gelatinized potato starch colloid by an ultrasonic method

Abstract

The aim of the work was to provide accurate models for an evaluation of a potato starch colloid properties based on fast ultrasonic tests. All measurements were performed considering five temperatures (20, 25, 30, 35 and 40 °C) of colloids with a starch concentration from 1 to 5%. In these conditions, density of studied colloids was determined, and ultrasound signals transmitted through them were registered. Based on the ultrasonic measurement, the sound velocity was determined. Results of these measurements were used to derive several empirical models. These models allow, for example, to perform rapid calculations of potato starch colloid density at a given temperature based on the sound velocity measurement with a relative error of 0.15% or even 0.09% for specific frequency (10 MHz), which is the highest accuracy of considered methods. Findings of this work can be implemented in industrial devices used for real-time on-line monitoring of technological processes.