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Absolute und relative Verkleisterungscharakteristik von Stärken . Teil I. Absolute Viskositätsmessung nach dem Searle‐Prinzip
Author(s) -
Winkler S.,
Luckow G.,
Donie H.
Publication year - 1971
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19710230906
Subject(s) - starch , absolute (philosophy) , swelling , suspension (topology) , chemistry , thermodynamics , absolute zero , materials science , chemical engineering , composite material , mathematics , physics , organic chemistry , philosophy , epistemology , homotopy , pure mathematics , engineering
The Absolute and the Relative Gelatinization Characteristics of Starches. Part 1. Absolute Viscosity Measurings (Searle Principle). The rheometric conditions for executing absolute measurings of gelatinization characteristics of potato, maize and wheat starches without change of the preparation container are explained, and the results of coaxial cylinder measurings by “Rotovisko” at the absolute viscograms of the starch pastes are discussed. For absolute measurings of starch viscosities the preparation of the starch dispersions from the suspension of starch granules from the beginning of the swelling process to the formation of the homogeneous phase in turbulent current conditions is necessary; relative viscosities of the preparation phase show the swelling characteristics of the starches. By comparing different instruments of the same type their accuracy of measuring is traced at the absolute viscograms throughout the whole gelatinization range as a function of the rate of shear, and a comparison of starch viscosities by the gelatinization maxima of the absolute viscograms is proposed.