Rheological Properties of Potato Starch Paste Treated by Ultrasonic

Journal of South China University of Technology (Natural Science Edition) ›› 2006, Vol. 34 ›› Issue (3): 90-94.

• Food Science & Technology • Previous Articles Next Articles

Rheological Properties of Potato Starch Paste Treated by Ultrasonic

Li Jian-bin Li Lin Chen Ling Li Bing Fu Xiao-qin

Research Institute of Light Industry and Chemical Engineering,South China Univ.of Tech.,Guangzhou 510640,Guangdong,China

Received:2005-06-09 Online:2006-03-25 Published:2006-03-25
Contact: 李坚斌(1970-)，女，副教授，在职博士生，主要从事糖类物质、药物制备和生物利用研究 E-mail:li-jb0771@126.com
About author:李坚斌(1970-)，女，副教授，在职博士生，主要从事糖类物质、药物制备和生物利用研究
Supported by:
国家自然科学基金重点资助项目(20436020)

Abstract

Abstract:

In order to physically and chemically denature potato starch,ultrasonic was employed in this paper,and the rheological properties of potato starch pastes with different radiation time were investigated by using Brookfield rotary viscosimeter.The results show that potato starch pastes with different radiation time are all pseudoplastic and are all of the rheological property coincident with the Power Law,that the apparent viscosity of potato starch pastes decreases with the increase in radiation time,thus reducing the thixotropy,and that the shear-thinning nature becomes more obvious with the increase of paste concentration.

Key words: ultrasonic, potato starch, rheological property, apparent viscosity

Li Jian-bin Li Lin Chen Ling Li Bing Fu Xiao-qin. Rheological Properties of Potato Starch Paste Treated by Ultrasonic[J]. Journal of South China University of Technology (Natural Science Edition), 2006, 34(3): 90-94.

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Rheological Properties of Potato Starch Paste Treated by Ultrasonic

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