Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions

Stolt, M; Stoforos, NG; Taoukis, PS; Autio, K

dc.contributor.author	Stolt, M	en
dc.contributor.author	Stoforos, NG	en
dc.contributor.author	Taoukis, PS	en
dc.contributor.author	Autio, K	en
dc.date.accessioned	2014-03-01T01:14:35Z
dc.date.available	2014-03-01T01:14:35Z
dc.date.issued	1999	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13161
dc.subject	High Pressure	en
dc.subject	Maize	en
dc.subject	Rheological Properties	en
dc.subject	Thermal Processing	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	GELATION	en
dc.subject.other	RETROGRADATION	en
dc.subject.other	AMYLOPECTIN	en
dc.subject.other	GELS	en
dc.title	Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(99)00069-2	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(99)00069-2	en
heal.language	English	en
heal.publicationDate	1999	en
heal.abstract	Samples of 10% waxy maize starch dispersions were treated at pressures from 450 to 600 MPa for 0-120 min. The rheological properties of the dispersions were studied by viscosity and low deformation viscoelastic measurements. At 450 MPa, the consistency coefficient did not exceed 7 Pa s(n) even after a treatment time of 110 min, whereas at 550 MPa a value of 20 Pa s(n) was reached in about 5-10 min. G' measurements as a function of treatment times at different pressures gave almost identical results to viscosity measurement, except that at longer treatment times G' decreased, indicating that excessive pressurisation seemed to weaken the gel structure. A sigmoidal type model was found to adequately correlate the consistency coefficient values, obtained at different holding times and processing pressures, with the F value of the process, a value representing an equivalent processing time at specified reference pressure and temperature conditions, defined analogously to the traditional thermal processing terminology. (C) 1999 Published by Elsevier Science B.V. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	JOURNAL OF FOOD ENGINEERING	en
dc.identifier.doi	10.1016/S0260-8774(99)00069-2	en
dc.identifier.isi	ISI:000081211700009	en
dc.identifier.volume	40	en
dc.identifier.issue	4	en
dc.identifier.spage	293	en
dc.identifier.epage	298	en