Dynamic viscoelasticity and stress relaxation in starch pastes

被引：7

作者：

Akuzawa, S

Sawayama, S

Kawabata, A

机构：

[1] Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture, Tokyo, 156, 1‐1‐1 Sakuragaoka, Setagaya‐ku

来源：

JOURNAL OF TEXTURE STUDIES | 1995年 / 26卷 / 05期

关键词：

D O I：

10.1111/j.1745-4603.1995.tb00799.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The dynamic viscoelasticity and stress relaxation often types of starch pastes were measured. The dynamic moduli increased with increasing frequency, and were different for each starch paste, changes in tan delta for cassava and potato starch pastes being about 0.5-0.6. The stress relaxation behaviour of all the samples tested could be represented by a four-element mechanical model. The relationship between spinnability and stress relaxation was determined, the spinning distance increasing with increased relaxation time (tau(2)) No satisfactory linear relationship between spinning distance and relaxation time (tau(2)) was apparent with the 10 starch paste samples.

引用

页码：489 / 500

页数：12

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