Granule size and rheological behavior of heated tapioca starch dispersions

Rao, M. A.; Tattiyakul, Jirarat

doi:10.1016/s0144-8617(98)00112-x

Cited by 123 publications

(91 citation statements)

References 16 publications

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“…The same research has revealed a relationship between the granule size distribution and the rheological properties of corn starch. Other authors have observed a similar behaviour in heated tapioca starch dispersions (Rao and Tattiyakul, 1999). The shear-thickening properties of starch dispersions was reported by Kim et al (2002).…”

Section: Introductionsupporting

confidence: 80%

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Rheological behaviour of heated potato starch dispersions

Juszczak¹,

Witczak²,

Zięba³

et al. 2012

International Agrophysics

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A b s t r a c t. The study was designed to investigate the rheological properties of heated potato starch dispersions. Water suspensions of starch were heated at 65, 80 or 95°C for 5, 15, 30 or 60 min. The dispersions obtained were examined for granule size distribution and rheology. It was found that the starch dispersions significantly differed in both respects. The mean diameters of starch granules were largest for the dispersion heated at 65°C and smallest for that heated at 95°C. As the heating temperature was raised, the yield stresses and consistency coefficients decreased, while the flow behaviour indexes and Casson plastic viscosities increased. There were also differences in the viscoelastic properties of the dispersions: for those heated at 65°C the storage and loss moduli increased with heating time whereas for those heated at 80°C both moduli decreased.K e y w o r d s: potato starch, heated starch dispersion, rheological properties

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Section: Introductionsupporting

confidence: 80%

“…The flow curves in the shear range of 1-500 s -1 of heated starch dispersions were determined at 50°C using a rotational rheometer Rheolab MC1 (Physica Messtechnik, Germany) with a system of coaxial cylinders (27.12 and 22.00 mm diameters). The experimental curves were described using the modified Casson model (Rao and Tattiyakul, 1999 …”

Section: Methodsmentioning

confidence: 99%

Rheological behaviour of heated potato starch dispersions

Juszczak¹,

Witczak²,

Zięba³

et al. 2012

International Agrophysics

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show abstract

“…It has been 449 recognized that pseudoplasticity represents an irreversible structural break down and the 450 decrease in viscosity occurs as a result of molecular alignment that takes place within 451 such substance (Glicksman, 1969 andRha, 1975). The upswing in viscosity values at low 452 shear rates is indicative of an apparent yield stress (Rao & Tattiyakul, 1999). Yield stress 453 values were found to be decreasing with increase in temperature and were more drastic 454 for 30 mg / ml at 40 o C (Table 4) formulation in place (Rao & Kenny, 1975).…”

Section: Results and Discussion 273mentioning

confidence: 99%

Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince

et al. 2009

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“…The order of magnitude of the activation energy indicates the dependence of the viscosity on the temperature (RAO; STEFFE, 1992;RAO;TATTIYAKUL, 1999;DAK;VERMA;JAAFFREY, 2007).…”

Section: Effect Of Temperaturementioning

confidence: 99%

Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

et al. 2013

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The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.

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Granule size and rheological behavior of heated tapioca starch dispersions

Cited by 123 publications

References 16 publications

Rheological behaviour of heated potato starch dispersions

Rheological behaviour of heated potato starch dispersions

Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince

Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

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