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vol. 16, nr. 2 (2010)
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Influence of temperature on thixotropic starch pastes stability in the presence of food additives
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Magdalena Orczykowska, Marek Dziubiński, Pawe³ Budzyński
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Faculty of Process and Environmental Engineering, Technical University of £ód¼ ul. Wólczańska 213, 90-924 £ód¼ |
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vol. 16 (2010), nr. 2,
pp. 401-411
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abstract:
The paper presents the results of rheological experiments with aqueous solutions of pure starch in the presence or without gellan gum. The solutions were tested at temperatures of 5°C, 25°C and 45°C in testing the hysteresis loop. To describe the rheological properties the Carreau model was used. Estimations were performed of the value of the static and dynamic yield stress and elastic structure formed. Thixotropic properties of the solutions were discussed by specifying the size of the surface area of the hysteresis loop.
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keywords:
thixotropy, starch, gellan gum, food stabilizer
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original in:
Polish
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