DILATANCY IN STARCH SOLUTIONS UNDER LOW ACID ASEPTIC PROCESSING CONDITIONS

被引：32

作者：

DAIL, RV

STEFFE, JF

机构：

[1] MICHIGAN STATE UNIV, DEPT AGR ENGN, E LANSING, MI 48823 USA

[2] MICHIGAN STATE UNIV, DEPT FOOD SCI & HUMAN NUTR, E LANSING, MI 48823 USA

[3] DIAL TECH CTR, SCOTTSDALE, AZ 85254 USA

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03624.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A rheological characterization of 2.72, 3.14, and 3.59% (g dry starch/ 100g water) waxy maize starch solutions was conducted at 121.1°C. The two highest concentrations are increases over those previously examined. Flow behavior indexes ranged from 1.1 to 1.9 in this study, and results indicate the shear‐thickening behavior observed was due to dilatancy instead of time‐dependent thickening caused by on‐going pasting. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1764 / 1765

页数：2