PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2014 | 28 | 3 |

Tytuł artykułu

Influence of glycerol and temperature on the rheological properties of potato starch solutions

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
Effects of temperature and glycerol concentration on rheological properties of potato starch solutions were investi- gated. The flow behaviour (shear stress against shear rate) was fitted to various models: power law, Herschel-Bulkley, Bingham, modified Bingham and Casson models. However, it was found that the Herschel-Bulkley model describes better the flow behaviour observed at various temperatures and glycerol concentrations, for flow behaviour index values between 0.44 and 0.78, typical of pseudoplastic solutions. The effect of glycerol concentration on each of the fitting parameters for Herschel-Bulkley model was well modelled by a second-degree polynomial at various temperatures. The simultaneous influence of glycerol concentration and tempe- rature on shear stress could be represented empirically by a second- degree polynomial function that includes linear coupling between concentration and temperature. Finally, the variation of the con- sistency coefficient with both temperature and glycerol concentra- tion was well described by an exponential expression, with an acti- vation energy value of 2.78 kJ mol -1 . The results indicate that both glycerol content and temperature have the effect of diluting potato starch solutions.

Wydawca

-

Rocznik

Tom

28

Numer

3

Opis fizyczny

p.261-268,fig.,ref.

Twórcy

autor
  • Faculty of Animal Science and Food Engineering, University of Sao Paulo, Av.Duque de Caxias Norte 225, 13635-000, Pirassununga, SP, Brazil
autor
  • Department of Physics, Univalle University, AA 25360, Cali, Colombia
  • Faculty of Engineering and Administration, National University of Colombia, Palmira Campus, AA 237, Colombia

Bibliografia

  • Abu-jdayil B., Azzam M.O.J., and Al-Malah K.I.M., 2001. Effect of glucose and storage time on the viscosity of wheat mstarch dispersions. Carbohyd. Polym., 46, 207-215.
  • Ahmad-Khiar A.S. and Arof A.K., 2010. Conductivity studies of mstarch-based polymer electrolytes. Ionics, 16, 123-129.
  • Al-Malah K.L., Azzam M.O.J., and Abu-jdayil B., 2000. Effect of glucose concentration on the rheological properties of wheat-starch dispersions. Food Hydrocolloid, 14, 491-496.
  • Alvani K., Qi X., Tester R.F., and Snape C.E., 2011. Physicochemical properties of potato starches. Food Chem., 125, 958-965.
  • Alvis A., Vélez C.A., Villada H.S., and Rada-Mendoza M., 2008. Physicochemical and morphological analyses of yam, cassava and potato starches and determination of their viscosity. Inf. Technol., 19, 19-28.
  • Ayala G., Agudelo A.C., Paz J., and Vargas R.A., 2011. Study of dc conductivity, transport mechanism, and dielectric relaxation in cassava starch membranes plasticized with glycerol. Ionics, 17, 647-652.
  • Ayala G., Agudelo A., and Vargas R., 2012a. Effect of glycerol on the electrical properties and phase behavior of cassava starch biopolymers. DYNA, 79, 138-147.
  • Ayala G.V., Agudelo A.C.H., and Vargas R.A.Z., 2012b. Comparative study and characterization of starches isolated from unconventional tuber sources. J. Polym. Eng., 32, 531-537.
  • Ayala G.V., Agudelo A.C.H., and Vargas R.A.Z., 2013. Effect of glycerol concentration and temperature on the rheological properties of cassava starch solutions. J. Polym. Eng., 33, 141-148.
  • Bertuzzi M.A., Armada M., and Gottifredi J.C., 2007. Physicochemical characterization of starch based films. J. Food Eng., 82, 17-25.
  • Caicedo C.H., Ayala G., Agudelo A.C., and Vargas R.A., 2010. Effect of glycerol on the electrical properties, phase behavior and water vapor permeability in films based on potato starch. Rev. Col. Fis., 42, 439-448.
  • Che L.M., LiD., Wang L.J., Özkan N., Chen X.D., and Mao Z.H., 2008. Rheological properties of dilute aqueous solutions of cassava starch. Carbohyd. Polym., 74, 385-389.
  • Chen C.R. and Ramaswamy H.S., 1999. Rheology of tapioca starch. Food Res. Int., 32, 319-325.
  • Chien-Hsien Chen, Wen-Shiuh Kuo, and Lih-Shiuh Lai, 2009. Effect of surfactants on water barrier and physical properties of tapioca starch/decolorized hsian-tsao leaf gum films. Food Hydrocolloid, 23, 714-721.
  • Drożdż W. and Tomaszewska-Ciosk E., 2007. Rheological properties of potato starch pastes with the addition of kaolin. Polish J. Food Nutr. Sci., 57, 113-117.
  • Gennadios A., McHugh T.H., Weller C.L., and Krochta J.M., 1994. Edible coatings and films based on proteins. In: Edible Coatings and Films to Improve Food Quality (Eds J.M. Krochta, E.A. Baldwin, M. Nisperos-Carriedo), Technomic Press, Lancaster, PA, USA.
  • Grigelmo N.M., Ibarz-Ribas A., and Martín-Belloso M., 1999. Rheology of peach dietary fibre suspensions. J. Food Eng., 39, 91-99.
  • Juszczak L., Witczak M., and Fortuna T., 2012. Rheological behaviour of heated potato starch dispersions. Int. Agrophys., 26, 381-386.
  • Lagarrigue S. and Alvarez G., 2001. The rheology of starch dispersions at high temperatures and high shear rates: a review. J. Food Eng., 50, 189-202.
  • Iida Y., Tuziuti T., Yasui K., Towata A., and Kozuka T., 2008. Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization. Innov. Food Sci. Emerg. Technol., 9, 140-146.
  • Mali S. and Grossmann M.V.E., 2003. Effects of yam films on storability and quality of fresh strawberries (Fragaria ananassa). J. Agric. Food Chem., 51, 7005-7011.
  • Marcotte M., Taherian A.R., Trigui M., and Ramaswamy H.S., 2001. Evaluation of rheology properties of selected salt enriched food hydrocolloids. J. Food Eng., 48, 157-167.
  • Nurul M.I., Azemi B.M.N., and Manan D.M.A., 1999. Rheological behaviour of sago (Metroxylon sagu) starch paste. Food Chem., 64, 501-505.
  • Peressini D., Bravin B., LapasinR., Rizzotti C., and Sensidoni A., 2003. Starch-methycellulose based edible films: rheological properties of film-forming dispersions. J. Food Eng., 59, 25-32.
  • Perrera C., Hoover R., and Martin A.M., 1997. The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches. Food Res. Int., 30, 235-247.
  • Rao M.A., Okechukwu P.E., Da Silva P.M.S., and Oliveira J.C., 1997. Rheological behavior of heated starch dispersions in excess water: Role of starch granule. Carbohyd. Polym., 33, 273-283.
  • Sothornvit R. and Krochta J.M., 2001. Plasticizer effect on mechanical properties of -lactoglobulin films. J. Food Eng., 50, 149-155.
  • Tapia-Blácido D., Mauri A.N., Menegalli F.C., Sobral P.J., and A~non M.C., 2007. Contribution of the protein and lipid fractions to the physical, thermal and structural properties of amaranth (Amaranthus caudatus) flour films. J. Food Sci., 72, 293-300.
  • Tharanathan R.N., 2003. Biodegradable films and composite coatings: Past, present and future. Trends Food Sci. Technol., 14, 71-78.
  • Velez J.F. and Barbosa G.V., 1997. Effect of concentration and temperature on the rheology of concentrated milk. ASAE, 40, 1113-1117.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.agro-f7a8d58a-5dcd-466a-bb04-d79fc9d6ea24
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.