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Titre :
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Superposition of complex viscosity curves during gelatinization of starch dispersion and dough
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Auteurs :
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H. Liao ;
J. Tattiyakul ;
M. Rao
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Type de document :
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article/chapitre/communication
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Année de publication :
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1999
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Format :
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p. 215-234
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Langues:
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= Anglais
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Catégories :
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CHIMIE
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Mots-clés:
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AMIDON
;
VISCOSITE
;
DISPERSION
;
CHAUFFAGE
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Résumé :
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Complex viscosity (eta*) of 8% tapioca starch dispersion (STD during gelatinization at a specific oscillatory frequency (omega, rad s(-1)) was independent of the heating rates: 1.5 to 6.0C min(-1) when plotted against temperature as the independent variable instead of time. The influence of omega in the range: 3.14 to 62.83 rad s(-1) on eta* was scaled by a frequency shift factor resulting in a reduced complex viscosity (eta*(R)) versus temperature (58-88C master curve. Similar eta*(R) versus temperature master curves were derived for eta* data on a 8% waxy rice STD) at the heating rate 2C min(-1) and omega values 1.27 to 125.6 rad s(-1), and a 45.5% waxy rice dough at the heating rate 4C min(-1) and omega values 1.27 to 94.2 rad s(-1). The areas under the eta*, at omega=6.28 rad s(-1), versus temperature curves of the tapioca and the waxy rice STDs with different starch concentrations were exponentially related to The concentrations.
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Source :
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Journal of Food Process Engineering, vol.22
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