|
Titre :
|
Complex viscosity-temperature master curve of cornstarch dispersion during gelatinization
|
|
Auteurs :
|
W. Yang ;
M. Rao
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1998
|
|
Format :
|
p. 191-207
|
|
Langues:
|
= Anglais
|
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
|
Mots-clés:
|
AMIDON DE MAIS
;
VISCOSITE
;
DISPERSION
;
TEMPERATURE
|
|
Résumé :
|
Complex viscosity (eta*) of 8% cornstarch dispersion during gelatinization at oscillatory frequencies (omega): 0.63-47.12 (rad s(-1)) was independent of the heating rates: 1.6-6.0 (°C min(-1)) when temperature was the independent variable. The influence of omega on eta* was scaled by a frequency shift factor resulting in reduced complex viscosity (eta*(R)) versus temperature (60-95C) master curve. Similar eta*(R) master curves were derived for data on 6% and 3.5% dispersions. A modified Cox-Merz rule correlated the complex and apparent viscosity data, and a power law model described the effect of concentration of the gelatinized structures.
|
|
Source :
|
Journal of Food Process Engineering, vol. 21
|
