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Flow Behavior of Native Corn and Potato Starch Granules in Aqueous Suspensions

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Abstract

The flow behavior of native corn and potato starch granule suspensions prepared in a concentrated sucrose solution has been investigated. Measurements were performed using a rotational rheometer with a concentric cylinder geometry. Starch suspensions were dilute to semi-concentrated (1 % to 25 % by volume). Shear and dynamic viscosity were measured by shear flow and dynamic oscillatory testing at 20, 50 and 80 °C. The starch suspensions exhibited essentially Newtonian behavior at all solid contents, although at higher solid volume fractions there was evidence of slight shear thickening. The relative viscosity of suspensions increased with increasing starch granule content, and the data conformed well to Maron-Pierce’s equation. An increase in maximum packing fraction and gravitational depletion of the starch granules with increasing temperature resulted in lower relative viscosities at higher temperatures. Also, the relative viscosities of potato starch granule suspensions with bigger, more oval and anisometric particles were lower than those of corn starch suspensions where granules were closer to sphericity but were angular in shape. Oscillatory shear testing results showed the presence of viscoelastic properties at intermediate solid volume fractions at low frequencies; in addition, the relative shear viscosity was higher than the relative dynamic viscosity, probably due to the formation of shear-induced structures during the shear flow test.

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Acknowledgments

The authors gratefully acknowledge financial support provided by the Discovery grants program of the Natural Sciences and Engineering Research Council of Canada and from the Faculty of Graduate Studies of the University of Manitoba. The authors are also grateful for constructive comments from anonymous reviewers that have helped improve the manuscript.

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  1. Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

    Nasibeh Y. Sinaki & Martin G. Scanlon

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  1. Nasibeh Y. Sinaki
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  2. Martin G. Scanlon
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Correspondence to Martin G. Scanlon.

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Sinaki, N.Y., Scanlon, M.G. Flow Behavior of Native Corn and Potato Starch Granules in Aqueous Suspensions. Food Biophysics 11, 345–353 (2016). https://doi.org/10.1007/s11483-016-9448-1

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