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

共 50 条

[41] Consequence of starch damage on rheological properties of maize starch pastes
Han, XZ
Campanella, OH
Mix, NC
Hamaker, BR
CEREAL CHEMISTRY, 2002, 79 (06) : 897 - 901
[42] Effects of starch properties on rheological characteristics of starch/meat complexes
Li, JY
Yeh, AI
JOURNAL OF FOOD ENGINEERING, 2003, 57 (03) : 287 - 294
[43] STARCH HYDROLYSIS UNDER TEMPERATURES AND PRESSURES
LORENZ, K
JOHNSON, JA
CEREAL SCIENCE TODAY, 1971, 16 (09): : 294 - &
[44] Effect of Mesona chinensis polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures
Xiao, Yuehuan
Shen, Mingyue
Luo, Yu
Ren, Yanming
Han, Xiuying
Xie, Jianhua
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 156 (156) : 137 - 143
[45] Effect of ultra high pressure processing on the rheological properties of lotus-seed starch pastes
Zheng, B., 1600, Editorial Department, Chinese Cereals and Oils Association, China (29):
[46] RHEOLOGICAL PROPERTIES OF SEMICOKE AT HIGH TEMPERATURES
DAINTON, AD
FUEL, 1962, 41 (03) : 279 - 284
[47] Influence of steam jet-cooking on the rheological properties of dry and wet cationized starch solutions
Gabriel, Martin
Gomernik, Florian
Ferstl, Esther
Chemelli, Angela
Kadar, Roland
Spirk, Stefan
CARBOHYDRATE POLYMERS, 2022, 285
[48] EFFECT OF MICROWAVE IRRADIATION ON RHEOLOGICAL PROPERTIES OF STARCH HYDROLYSATE SOLUTIONS SHOWING DIFFERENT DEGREE OF DEPOLYMERIZATION
Przetaczek, Izabela
Fortuna, Teresa
ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC, 2009, 16 (05): : 43 - 57
[49] Rheological Properties of Xanthan Gum, Hydroxypropyl Starch, Cashew Gum and Their Binary Mixtures in Aqueous Solutions
Silva, Italo G. M.
Lucas, Elizabete F.
MACROMOLECULAR SYMPOSIA, 2018, 380 (01)
[50] RHEOLOGICAL PROPERTIES OF POTATO STARCH/PROTEIN COMPOSITES
Juszczak, Leslaw
Galkowska, Dorota
Pycia, Karolina
PROCEEDINGS OF THE 14TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2018, : 182 - 185

← 1 2 3 4 5 →