|
KMID : 0380619920240060619
|
|
Korean Journal of Food Science and Technology
1992 Volume.24 No. 6 p.619 ~ p.622
|
|
|
Rheological Properties of the Gelatinized Yam Starch Solution
|
|
이영철/Young Chul Lee
박무현/김철진/이부용/김홍만/Moo Hyun Park/Chul Jin Kim/Boo Yong Lee/Heung Man Kim
|
|
|
Abstract
|
|
|
|
To increase utilization of Korean yam, the rhelogical properties of gelatinized yam (Dioscorea aima doirito) starch solutions at various concentrations (1∼5%) and temperature (30∼60℃ ) were investigated. The rheological behavior of gelatinized yam starch solutions was illustrated by power-law model and Casson equation and exhibited pseudoplastic behavior with yield stress. The pseudoplasticity of starch solutions increased largly concentration of starch increased. As the temperature increased from 30℃ to 60℃ , the dependency of starch concentration decreased, B were decreased from 0.40449 to 0.39352. The activation energy of flow of gelatinized yam starch solutions were increased from 4.1415 to 5.45329 × 106 J/kg mol by increasing starch concentration from 1% to 5%.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|