Summary
The dynamic mechanical behaviour of starch pastes has been investigated over a frequency range of 0.02 to 5.0 radian sec−1. The influence of concentration of starch, source of starch and method of paste preparation on rheological properties have been studied. The results suggest that under the conditions examined differences in the dynamic rigidity and viscosity of pastes may be attributed to differences in the number fraction of large granules and the volume fraction of swollen starch particles they contain.
Zusammenfassung
Es werden das dynamisch-mechanische Verhalten von Stärkekleistern über einem Frequenzbereich von 0,02 bis 5,0 rad/s, sowie der Einfluß der Stärkekonzentration, der Stärkequelle und des Verkleisterungsprozesses auf die rheologischen Eigenschaften untersucht. Die Ergebnisse weisen darauf hin, daß unter den gewählten Versuchsbedingungen die Unterschiede im dynamischen Modul und der dynamischen Viskosität der Kleister Unterschieden in der Größenverteilung und dem relativen Volumen der gequollenen Stärkekörner zugeordnet werden kann.
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Wong, R.B.K., Lelievre, J. Viscoelastic behaviour of wheat starch pastes. Rheol Acta 20, 299–307 (1981). https://doi.org/10.1007/BF01678031
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DOI: https://doi.org/10.1007/BF01678031