Role of Structure in the Measurement of Flow Properties of Food and Starch Dispersions: A Review

被引：4
|
作者：
Tattiyakul, Jirarat [2 ]
Liao, Hung-Ju [3 ]
Rao, M. A. [1 ]
机构：
[1] Cornell Univ, Dept Food Sci & Technol, Geneva, NY 14456 USA
[2] Chulalongkorn Univ, Dept Food Technol, Bangkok, Thailand
[3] Natl Chiayi Univ, Dept Food Sci, Chiayi, Taiwan
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2009年 / 12卷 / 01期
关键词：
Food dispersion; Starch dispersion; Rheology; Vane; Parallel plate; Superposition; CONCENTRIC CYLINDER VISCOMETER; YIELD-STRESS; RHEOLOGICAL BEHAVIOR; HEAT-TRANSFER; APPLE SAUCE; VANE METHOD; GELATINIZATION; VISCOSITY; SIZE;
D O I：
10.1080/10942910802210468
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this review, briefly the role of structure of food dispersions in their rheological properties and how it affects rheological measurement are discussed. Besides processed food dispersions, starch dispersions during and after gelatinization are considered. The discussion points out to the benefit of studying rheological properties of dispersions with known composition and structural characteristics. Lastly, we discuss frequency shift factor for superposing the temperature and shear dependent viscosity data during gelatinization of starch dispersions to obtain master viscosity curves.
引用
收藏
页码：2 / 10
页数：9
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