Rheological properties of starch solutions under aseptic processing temperatures

被引：23

作者：

Abdelrahim, KA ^{[1
]}

Ramaswamy, HS ^{[1
]}

vandeVoort, FR ^{[1
]}

机构：

[1] MCGILL UNIV,DEPT FOOD SCI & AGR CHEM,ST ANNE BELLEVUE,PQ H9X 3V9,CANADA

来源：

FOOD RESEARCH INTERNATIONAL | 1995年 / 28卷 / 05期

关键词：

starch; theology; processing; rheological models; high temperature;

D O I：

10.1016/0963-9969(96)81394-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Rheological properties of cross-linked waxy maize starch in the concentration range of 3-6% w/w were evaluated using a computer controlled rotational viscometer equipped with a high temperature/high pressure attachment and a magnetic coupling. The influence of temperature on the theological parameters was evaluated in the temperature range 60-140 degrees C. The how curves essentially followed the power law model and both the consistency coefficient and flow behaviour index were sensitive to changes in temperature and concentration. Temperature dependency followed the Turian model.

引用

页码：473 / 480

页数：8

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