Dilatancy in Starch Solutions Under Low Acid Aseptic Processing Conditions

ABSTRACT 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 indic...

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Veröffentlicht in:	Journal of food science 1990-11, Vol.55 (6), p.1764-1765
Hauptverfasser:	DAIL, ROBERT V., STEFFE, JAMES F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Biological and medical sciences Corn Food industries Food processing industry Fundamental and applied biological sciences. Psychology Starch and starchy product industries
Online-Zugang:	Volltext
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Zusammenfassung:	ABSTRACT 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.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1990.tb03624.x