玉米淀粉分散体在预糊化淀粉溶液中的流变性能

2018 IEEE International Conference on Manipulation, Manufacturing and Measurement on the Nanoscale (3M-NANO) Pub Date : 2018-08-01 DOI:10.1109/3M-NANO.2018.8552207

Yunhai Ma, Siyang Wu, J. Tong, Xin Zhang, Jie-gang Peng, Xianping Liu

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引用次数: 2

摘要

用AR500流变仪研究了玉米淀粉分散体在预糊化淀粉溶液中的稳态、动态流变学和触变性。研究了温度、浓度和频率对分散体粘度的影响，阐明了分散体的流变机理。流变学试验表明，玉米淀粉分散体经历了剪切变薄和剪切增稠两个阶段。在稳态流变试验中，表观粘度对低剪切速率下的浓度比温度更敏感。角频率对临界振荡剪应力的影响更为显著。浓度越大，触变能越高，表现出极端的触变行为。这主要是由于在低剪切速率下分散体内部连续的网络结构被破坏，在高剪切速率下淀粉颗粒聚集成颗粒团簇。

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Rheological Properties of Corn Starch Dispersions in Pregelatinized Starch Solution

The steady and dynamic rheology and thixotropy of corn starch dispersions in pre-gelatinized starch solution were studied using AR500 rheometer. The effects of temperature, concentration and frequency on the viscosity were investigated, respectively, and the rheological mechanism of dispersions was illustrated clearly. The rheological tests indicate that corn starch dispersions experience two stages which are shear thinning and shear thickening. Compared with the temperature, the apparent viscosity is more sensitive to the concentration at low shear rate in steady rheological measurements. It also reveals that angular frequency has more significant effects on the critical oscillatory shear stress. The greater the concentration, the higher the thixotropic energy is, and showing extreme thixotropic behavior. These are mainly due to the internal continuous network structure of dispersions destroyed at low shear rate and starch granules aggregated into particle clusters at high shear rate.

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2018 IEEE International Conference on Manipulation, Manufacturing and Measurement on the Nanoscale (3M-NANO)

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