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淀粉粘弹性表征的新途径
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Starch is a natural product already known to the Romans as food thickener. Wolfgang Oswald was first to measure the viscosity of starch during the pasting process. And starch is not only a food product, functionally modified starches are widely used in the industry including adhesives, paper coatings, wood, packaging, pharmaceutical, and many other. Because of the specific nature of starch, rotational rheometers with “viscometric” test geometries (concentric cylinders, cone-plate) are not really suitable for testing starch suspensions. Starch dispersions require continuous mixing during the measurement to prevent sedimentation of the starch granules. Therefore instruments for characterizing starch (for example the amylograph) measure the torque of a mixing element to follow the changes during gelatinization. In order to allow a systemic analysis and a more fundamental rheological characterization, a mixing chamber (starch cell) has been mounted on a sensitive rheometer. Standard rheological methods based on steady, transient and oscillatory measurements are available now to evaluate starch during the gelatinization process as well as the final product. |
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2016-06-20 11:35:06, 161.07 K
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