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Your search keyword '"starch paste"' showing total 4 results
Start Over Descriptor "starch paste" Journal journal of food engineering
4 results on '"starch paste"'

1. The time evolution of the viscoelastic retardation in starch pastes with guar gum

Author

Ptaszek, Pawel and Ptaszek, Anna

Subjects
*VISCOELASTICITY, *STARCH, *GUAR gum, *POLYSACCHARIDES, *PHENOMENOLOGY, *BIOPOLYMERS
Abstract

Abstract: The aim of the present study was to determine the viscoelastic properties of the model mixtures of selected pasted polysaccharides. The initial materials used were water pastes of waxy corn and normal corn starch, mixed with guar gum. The rheological tests were performed in a time domain. The theoretical analysis covered the adaptation of some achievements of the phenomenological theory of viscoelasticity, which were applied during the interpretation of the results obtained for the aforementioned mixtures of biopolymers. The emphasis was placed on the description of the retardation behaviours with the aim to develop a continuous rheological Burger model. [ABSTRACT FROM AUTHOR]

Published
2011
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2. Rheological equation of state for shear-thickening food systems

Author

Ptaszek, Anna

Subjects
*RHEOLOGY, *EQUATIONS of state, *STARCH, *HYDROCOLLOIDS, *PASTE, *SHEAR (Mechanics), *COMPARATIVE studies
Abstract

Abstract: A modified equation of state was developed for shear-thickening systems. The model was applied for describing the rheological properties of various starch pastes for describing the rheological properties of various starch pastes and pastes with hydrocolloids addition. The parameters of the model were estimated using the Tikhonov regularisation method. In order to compare the results, some other models were also fitted to the experimental data. [Copyright &y& Elsevier]

Published
2010
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3. The time evolution of the viscoelastic retardation in starch pastes with guar gum

Author

Anna Ptaszek and Paweł Ptaszek

Subjects
Waxy corn, chemistry.chemical_classification, Starch paste, Guar gum, Materials science, biology, Polymer science, Starch, biology.organism_classification, Polysaccharide, Viscoelasticity, chemistry.chemical_compound, Rheology, chemistry, Polymer chemistry, Corn starch, Food Science
Abstract

The aim of the present study was to determine the viscoelastic properties of the model mixtures of selected pasted polysaccharides. The initial materials used were water pastes of waxy corn and normal corn starch, mixed with guar gum. The rheological tests were performed in a time domain. The theoretical analysis covered the adaptation of some achievements of the phenomenological theory of viscoelasticity, which were applied during the interpretation of the results obtained for the aforementioned mixtures of biopolymers. The emphasis was placed on the description of the retardation behaviours with the aim to develop a continuous rheological Burger model.

Published
2011
Full Text
View/download PDF

4. Rheological equation of state for shear-thickening food systems

Author

Anna Ptaszek

Subjects
Dilatant, Starch paste, Materials science, Mathematical model, Starch, Thermodynamics, Condensed Matter::Soft Condensed Matter, Tikhonov regularization, chemistry.chemical_compound, Rheology, chemistry, Food products, Thickening, Food science, Food Science
Abstract

A modified equation of state was developed for shear-thickening systems. The model was applied for describing the rheological properties of various starch pastes for describing the rheological properties of various starch pastes and pastes with hydrocolloids addition. The parameters of the model were estimated using the Tikhonov regularisation method. In order to compare the results, some other models were also fitted to the experimental data.

Published
2010
Full Text
View/download PDF

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