Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 4
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- Pages.451-456
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- 1984
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- 0367-6293(pISSN)
Thixotropic Properties of Gelatinized Rice Starch Solutions
쌀 전분 호화액의 틱소트로픽 성질
- Kim, Ju-Bong (Department of Food Engineering, Yonsei University) ;
- Kim, Young-Suk (Department of Food Engineering, Yonsei University) ;
- Lee, Shin-Young (Department of Fermentation Engineering, Kang-Weon National University) ;
- Pyun, Yu-Ryang (Department of Food Engineering, Yonsei University)
- Published : 1984.12.30
Abstract
Rheological properties of gelatinized rice starch solutions were investigated with Brookfield rotational viscometer. The 8% starch solution showed thixotropic behavior with yield stress. The alkali gelatinized starch was more thixotropic than the thermal gelatinized one. The time dependent characteristics of starch solutions followed Tiu's model. The value of rate constant
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