Rheological behaviour of heated potato starch dispersions

被引：22

作者：

Juszczak, L. ^{[1
]}

Witczak, M. ^{[2
]}

Zieba, T. ^{[3
]}

Fortuna, T. ^{[1
]}

机构：

[1] Univ Agr, Dept Anal & Evaluat Food Qual, Balicka 122, PL-30149 Krakow, Poland

[2] Univ Agr, Dept Engn & Machinery Food Ind, PL-30149 Krakow, Poland

[3] Univ Environm & Life Sci, Dept Food Storage & Technol, PL-51630 Wroclaw, Poland

来源：

INTERNATIONAL AGROPHYSICS | 2012年 / 26卷 / 04期

关键词：

potato starch; heated starch dispersion; rheological properties; PHYSICOCHEMICAL PROPERTIES;

D O I：

10.2478/v10247-012-0053-3

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The study was designed to investigate the theological properties of heated potato starch dispersions. Water suspensions of starch were heated at 65, 80 or 95 degrees C for 5, 15, 30 or 60 min. The dispersions obtained were examined for granule size distribution and rheology. It was found that the starch dispersions significantly differed in both respects. The mean diameters of starch granules were largest for the dispersion heated at 65 degrees C and smallest for that heated at 95 degrees C. As the heating temperature was raised, the yield stresses and consistency coefficients decreased, while the flow behaviour indexes and Casson plastic viscosities increased. There were also differences in the viscoelastic properties of the dispersions: for those heated at 65 degrees C the storage and loss moduli increased with heating time whereas for those heated at 80 degrees C both moduli decreased.

引用

页码：381 / 386

页数：6

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