Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 3
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- Pages.314-318
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- 1984
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- 0367-6293(pISSN)
Rheological Properties of Gelatinized Chestnut Starch Solution
밤전분 호화액의 유동특성
- Park, Young-Hee (Department of Food and Nutrition, Dankook University) ;
- Kim, Sung-Kon (Department of Food and Nutrition, Dankook University) ;
- Lee, Shin-Young (Department of Fermentation Engineering, Kangweon National University) ;
- Kim, Ju-Bong (Department of Food Engineering, Yonsei University)
- Published : 1984.09.30
Abstract
Rheological properties of gelatinized chestnut starch solution were investigated with a narrow gap rotational viscometer. The starch solutions at 1.2-1.8% concentration showed pseudoplastic behaviour with yield stress. At higher concentrations (1.65 and 1.8%), the starch solution showed more pseudoplastic tendency and time-dependent characteristics. Values of yield stress were small and independent of concentrations 1.2, 1.35 and 1.5%. Significant increase of yield stress was observed at 1.65% concentration. Consistency index was exponentially dependent on concentration and temperature. The activation energy for 1.65% starch solution was about 5 Kcal/g.mol.
밤전분 희석호화액
Keywords