DETERMINATION OF THE INTRINSIC-VISCOSITY OF NATIVE POTATO STARCH SOLUTIONS

被引：14

作者：

HEITMANN, T

MERSMANN, A

机构：

[1] Department B of Chemical Engineering, Technical Univeresity of Munich, Munich, 80333

来源：

STARCH-STARKE | 1995年 / 47卷 / 11期

关键词：

D O I：

10.1002/star.19950471105

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of shear rate and concentration on the viscosity of solutions of native potato starch in water was investigated. The concentration dependence of viscosity was expressed by the Huggins equation with shear rate independent intrinsic viscosity. On the other hand the Huggins parameter is strongly influenced by the shear rate and decreases with the reciprocal square root of increasing shear rate in the range from 50.1/s to 1000.1/s.

引用

页码：426 / 429

页数：4

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