감마선 조사 칡 전분 gel의 rheology 특성

Rheological Properties of Gamma Irradiated Arrowroot (Pueraria thunbergina. B) Starch

  • Kuhm, Herena (Department of Food Science and Technology, Chungnam National University) ;
  • Lim, Jin-Hyuk (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Eun-Ju (Department of Food Science and Technology, Chungnam National University) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University)
  • 발행 : 2004.10.31

초록

이 연구는 감마선 조사 칡전분의 레올로지 특성을 알아보아 이것의 가공을 위한 기초자료로 활용하고자 실시되었다. 0-50kGy의 감마선 조사시킨 칡 전분을 3-6%의 용액상태로 만든 뒤 $35^{\circ}C$에서 40분 동안 열을 가하여 호화를 시킨 뒤 rheometer를 이용하여 측정온도 $30^{\circ}C$에서 10-200 rpm의 조건으로 시료액의 유동특성을 알아보았다. 칡 전분 시료 호화액의 레올로지 특성 값은 유동거동 지수 및 항복응력을 고려한 Herschel-Bulkley 방정식을 적용하여 계산하였다. 실험결과 감마선 조사를 하지 않은 것과 5kGy의 감마선 조사를 한 3-6%의 호화 칡 전분 용액의 레올로지 유동거동은 의가소성을 나타내었으나, 10-30kGy의 감마선을 조사한 호화 칡 전분 용액은 ${\tau}_y=0$인 dilatant의 유동거동 특성을 보였다.

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