Rheological properties of potato starch pastes with the addition of kaolin

• Autorzy: Drozdz W. , Tomaszewska-Ciosk E.

Warianty tytułu

PL

Wlasciwosci reologiczne kleikow sporzadzonych ze skrobi ziemniaczanej z dodatkiem kaolinu

• Języki publikacji: EN

Abstrakty

EN

A study was undertaken to investigate rheological properties of pastes (20 g/L of starch) supplemented with kaolin at doses of 20 g/L, 40 g/L and 60 g/L, stored for various periods of time. Flow curves were plotted at a time span of 200 s, a shear rate of 0-100 s-1 and a temperature of 20°C. The flow curves were described by means of Ostwald de Waele’s and Casson’s models. It was demonstrated that starch pastes with different addition of kaolin stored for various periods of time displayed characteristics of non-Newtonian, pseudoplastic shear-thinned fluids and that their rheological properties depended on both kaolin addition and time of storage. The pastes prepared with the addition of kaolin were characterised by higher viscosity, higher values of shearing stresses, coefficient of consistency K, plastic viscosity ηC and yield point τoC as compared to those prepared only from starch. Values of those parameters were observed to increase along with storage time in samples with the addition of kaolin, and to decrease in the case of pastes prepared only from starch.

PL

Badano właściwości reologiczne kleików o stężeniu 20 g/l skrobi z dodatkiem kaolinu w ilościach 20 g/l, 40 g/l i 60 g/l, przechowywanych przez różny okres czasu. Wyznaczono krzywe płynięcia w czasie 200 s, stosując prędkość ścinania 0-100 s-1, w temperaturze 20°C. Do opisu krzywych płynięcia zastosowano model Ostwalda de Waele i Cassona. Stwierdzono, że kleiki skrobiowe z różnym dodatkiem kaolinu przechowywane przez różny okres czasu wykazywały cechy płynów nienewtonowskich, pseudoplastycznych, rozrzedzanych ścinaniem, a właściwości reologiczne tych kleików zależały od dodatku kaolinu oraz czasu przechowywania. Kleiki sporządzone z dodatkiem kaolinu charakteryzowały się wyższą lepkością, wyższymi wartościami naprężeń ścinających, współczynnika konsystencji K, lepkości plastycznej ηC oraz granicy płynięcia τoC w porównaniu do kleików z samej skrobi. Wartości tych parametrów zwiększały się wraz z czasem przechowywania prób z dodatkiem kaolinu, natomiast w przypadku kleików sporządzonych z samej skrobi ulegały zmniejszeniu.

Słowa kluczowe

EN

potato starch; starch paste; gel; rheological property; kaolin; addition

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 4[A]
• Opis fizyczny: p.113-117,fig.,ref.

Twórcy

autor

Drozdz W.

• Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland

autor

Tomaszewska-Ciosk E.

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