Dilatancy in Starch Solutions Under Low Acid Aseptic Processing Conditions
- 1 November 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (6) , 1764-1765
- https://doi.org/10.1111/j.1365-2621.1990.tb03624.x
Abstract
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.This publication has 2 references indexed in Scilit:
- Rheological Characterization of Crosslinked Waxy Maize Starch Solutions under Low Acid Aseptic Processing Conditions using Tube Viscometry TechniquesJournal of Food Science, 1990
- SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY‐EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATIONJournal of Texture Studies, 1982