Premium
Dilatancy in Starch Solutions Under Low Acid Aseptic Processing Conditions
Author(s) -
DAIL ROBERT V.,
STEFFE JAMES F.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03624.x
Subject(s) - dilatant , rheology , thickening , starch , corn starch , aseptic processing , food science , chemistry , flow properties , thickening agent , materials science , composite material , polymer science , physics , mechanics
A rheological characterization of 2.72, 3.14, and 3.59% (g dry starch/ 100g water) waxy maize starch solutions was conducted at 121.1°C. The two highest concentrations are increases over those previously examined. Flow behavior indexes ranged from 1.1 to 1.9 in this study, and results indicate the shear‐thickening behavior observed was due to dilatancy instead of time‐dependent thickening caused by on‐going pasting.