Determinations of Viscometric Constants in Empirical Flow Equations of Heated Starch Solutions

DOI IR Web Site Open Access

Bibliographic Information

Other Title
  • 加熱デンプン水溶液の流動方程式における各種粘性パラメータ算出に関する研究
  • 加熱デンプン水溶液の流動方程式における各種粘性パラメータ算出に関する研究〔英文〕
  • カネツ デンプン スイヨウエキ ノ リュウドウ ホウテイシキ ニ オケル カク

Search this article

Abstract

The flow equations of liquid foods are important bases to design various apparatuses and to control various plants. The viscometric behavior of heated starch solutions was measured at 30, 50 and 70°C. The capillary tube viscometer was used in these studies. Heated starch solutions of 3 and 5 wt% wheat, corn, potato and sweet potato starches were used as samples. An empirical flow equation γ= (1/K) (gcτ－gcτy)n was assumed, and the viscometric constants n, τy and K were calculated using the non-linear least square method. The yield stress τy (gf/cm2) could be overlooked for the heated starch solutions studied, and a power-law flow equation was applied. The values of flow behavior index n(－) in the power-law flow equation were about 1.2 to 1.4 for all samples studied. Values of K(gn/cmn•sec^2n-i) which fixed n=1.3 were obtained, and they were expressed by an equation of the Arrhenius from K=A exp(E/RgT). The values of E were 3 to 7 kcal/g-mol for studied samples.

Journal

Details 詳細情報について

Report a problem

Back to top