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KMID : 0380619840160040451
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 4 p.451 ~ p.456
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Thixotropic Properties of Gelatinized Rice Starch Solutions
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Abstract
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Rheological properties of gelatinized rice starch solutions were investigated with Brookfield rotational viscometer. The 8 starch solution showed thixotropic behavior with yield stress. The alkali gelatinized starch was more thixotropic than the thermal gelatinized one. The time dependent characteristics of starchsolutions followed Tiu´s model. The value of rate constant (a₁) in Tiu´s model increased linearly with shear rate, and was exponentially dependent on concentration and temperature. Temperature dependency of rate constant and apparent viscosity followed Arrhenius type equation and the activation energy were about 14.3 and 6.8 Kcal/g. mole, respectively. The a₁-value was found to be useful to evaluate changes in structaral decay on the shearing time of gelatinized rice starch solutions.
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