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Effect of concentration on viscoelastic properties of potato starch gel

Wybrane pełne teksty z tego czasopisma
Identyfikatory
Warianty tytułu
Konferencja
Third International Conference on Engineering Rheology, ICER 2005
Języki publikacji
EN
Abstrakty
EN
The aim of present work was to study effect of concentration on viscoelastic properties of heating potato starch dispersions and starch gels. The complex viscosity, storage and loss moduli were monitored during heating of starch dispersion using rheometer RS 150 (Haake, Germany). The mechanical spectra of potato starch gels were also determined. The experiments were carried out at starch concentration of 2-8%. It was observed that significant rise of complex viscosity and storage and loss moduli occurs at 62.5 to 66oC and the peak of this parameters during heating was achieved at temperature range 65-69oC and they depend on starch concentration. Mechanical spectra of potato starch gels, show that in the whole applied range of frequency there was a domination of elastic properties over viscous features. However, the values of tangent of phase angle indicate at the applied conditions potato starch form weak gels. and constants of power-law equations describing storage and loss moduli dependence on frequency increase according to exponential function with starch concentration.
Rocznik
Strony
189--193
Opis fizyczny
Bibliogr. 9 poz., tab., wykr.
Twórcy
autor
  • Faculty of Food Technology, University of Agriculture Balicka 122 Street, 30-149 Cracow, POLAND
autor
  • Faculty of Food Technology, University of Agriculture Balicka 122 Street, 30-149 Cracow, POLAND
autor
  • Faculty of Food Technology, University of Agriculture Balicka 122 Street, 30-149 Cracow, POLAND
Bibliografia
  • [1] Jane J., Kasemsuwan T., Leas S., Zobel H. and Robyt J.F. (1994): Anthology of starch granule morphology by scanning Éectron microscopy. - Starch/Staerke, vol.46, pp. 121-129.
  • [2] Leszczyński W. (2001): Differentiated properties of starch. - Food Industry, vol.55, No.3, pp.38-39 (in Polish).
  • [3] Liu Q., Weber E., Curie V. and Yada R. (2003): Physicochemical properties of starches during potato growth. - Drbohydrate Polymers, vol.51, pp.213-221.
  • [4] Pałasiński M. (1994): Properties of starches of different origin (in Polish). - Advance in Agricultural Sciences, vol.41, pp. 47-60.
  • [5] Roberts S.A., Cameron R.E. (2002): The effects of concentration and sodium hydroxide on the rheological properties of potato starch gelatinization. - Carbohydrate Polymers, vol.50, pp. 133-143.
  • [6] Singh J. and Singh W. (2000): Studies on the morphological, thermal and rheological properties of starch separated jfrom some Indian potato cultivars. - Food Chemistry, vol.75, pp.67-77.
  • [7] Swinkels J.J.M. (1985): Composition and properties of commercial native starches. - Starch/Staerke, vol.37, pp.1-5.
  • [8] Tester R.F., Karkalas J. and Qi X. (2004): Starch-composition, fine structure and architecture. - Journal of Cereal Science, vol.39, pp.151-165.
  • [9] Visser R.G.F., SuursLuc C.J.M., Bruinenberg P.M., Bleeker J. and Jacobson E. (1997): Comparison between amylose-free and amylose containing potato starches. - Starch/Staerke, vol.49, pp.438-443.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-BPZ2-0015-0050
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