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KMID : 0380619890210060815
Korean Journal of Food Science and Technology
1989 Volume.21 No. 6 p.815 ~ p.819
Rheological Properties of Chestnut Starch Solution




Abstract
Rheological properties of chestnut starch suspensions (3 and 4%, db) and gelatinized starch (4%, db) were investigated with a capillary and rotational viscometer, respectively. Starch suspensions had no yield stress and showed dilatant flow behavior in the temperature ranges of 30-65¡É. However, starch suspension showed pseudoplastic flow behavior at 70¡É and above 65¡É for 3 and 4% concentration, respectively. Flow activation energy below 50¡É was 0.56 kcal/mole but increased to 51.9-80.8 kcal/mole at 60-70¡É. The behavior of gelatinized starch (4%) was pseudoplastic regardless of heating temperature (65-80¡É) and time (15-60 min). The apparent viscosity of the starch remained constant after heating at 80¡É for 45 min. The swelling power and log apparent viscosity showed similar pattern. The activation energy of the apparent viscosity of the geletinized starch at 70-80¡É was 13.09 kcal/mole. The apparent viscosity of thermalgelatinized (90¡É) starch was lower than that of 15 psi-gelatinized starch.
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