Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature

被引：50
|
作者：
Moreira, R. [1 ]
Chenlo, F. [1 ]
Torres, M. D. [1 ]
Glazer, J. [2 ]
机构：
[1] Univ Santiago de Compostela, Dept Enxenaria Quim, Santiago De Compostela 15782, Spain
[2] Gdansk Univ Technol, Fac Chem, PL-80952 Gdansk, Poland
来源：
JOURNAL OF FOOD ENGINEERING | 2012年 / 112卷 / 1-2期
关键词：
Apparent viscosity; Chestnut starch; Storage and loss moduli; Modeling;
D O I：
10.1016/j.jfoodeng.2012.03.021
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Rheological properties of gelatinized chestnut starch dispersions at different concentrations (4.0, 5.0, 6.0 and 7.0% w/w) and temperatures (25, 40, 55 and 70 degrees C) were experimentally determined using a controlled stress rheometer under steady shear (shear rate: 1-500 s(-1)) and oscillatory (angular frequency: 2-70 rad/s) tests. Starch dispersions showed shear-thinning behavior. Flow curves were successfully fitted to Herschel-Bulkley model and the corresponding parameters were correlated with temperature and starch concentration. Mechanical spectra revealed behavior like gel for all tested starch dispersions. Oscillatory data were satisfactorily fitted by power law model. Cox-Merz rule was not fully satisfied, particularly at low shear rates/angular frequencies, because dispersions showed apparent viscosity values lower than complex viscosity values. (c) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：94 / 99
页数：6
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