Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 1
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- Pages.11-16
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- 1984
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- 0367-6293(pISSN)
Rheological Properties of Gelatinized Dilute Rice Starch Solutions
쌀전분 희석 호화액의 유동학적 특성
- Kim, Young-Sug (Department of Food Engineering, Yonsei University) ;
- Kim, Ju-Bong (Department of Food Engineering, Yonsei University) ;
- Lee, Shin-Young ;
- Pyun, Yu-Ryang (Department of Food Engineering, Yonsei University)
- Published : 1984.03.30
Abstract
Rheological properties of waxy and non-waxy rice starch solutions were evaluated with a narrow gap rotational and Cannon Fenske viscometers. The gelatinized rice starch solutions containing 0.2-1.0% starch displayed pseudoplastic flow behavior. At higher starch level, degree of pseudoplasticity of waxy rice starch solutions increased, while that of non-waxy rice did not changed apparently. The consistency coefficient (K) of non-waxy rice starch solutions increased with increasing gelatinization temperature, but waxy rice starch solutions remained constant, and in alkaline aqueous solutions both of them showed increasing K values. The value of K increased exponentially with an increase in concentration. The effect of the temperature on the viscosity of the solutions followed Arrhenius' type equation, and the activation energies were in the range of 3.675-3.775 kcal/g-mol that were near to that of pure water. The changes of reduced viscosity with concentration were followed Huggin's equation and the values of intrinsic viscosity and interaction coefficient were 0.78-1.59 dl/g and 0.67-2.75, respectively.
멥쌀 및 찹쌀 전분을 상압과 가압가열 및 알칼리 호화한 회석전분 호화액에 대해 유동특성을 검토하였다. 전분농도
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