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首页> 外文会议>7th Conference of Food Engineering (CoFE 2001) and A Topical Conference of 2001 AIChE Annual Meeting, Nov 5-9, 2001, Reno, NV >PHYSICAL EVALUATION OF HIGH-PRESSURE PROCESSED STARCHES OF DIFFERENT AMYLOSE CONTENT
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PHYSICAL EVALUATION OF HIGH-PRESSURE PROCESSED STARCHES OF DIFFERENT AMYLOSE CONTENT

机译：淀粉含量不同的高压淀粉的物理评价

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摘要

Thirty- percent starch suspensions from three com samples and one from pea with amylose contents ranging from 25 to 75% were treated at different pressures for 30 min at room temperature. Native and treated samples were evaluated using rheological methods, polarized light microscopy (PM) and swelling index. The results show that the pressurized suspensions behaved as time-independent, pseudoplastic fluids. Com starch samples with 55% and 70% of amylose content showed a consistency index (K) of 1.539 and 0.907 and a behavior index (n) of 0.031 and 0.112 respectively. In general, all the samples were highly insensitive to hydrostatic high-pressure application from 150 to 650 MPa.
机译：在室温下，在不同压力下处理了三种玉米样品和直链淀粉含量从25％到75％的豌豆中30％的淀粉悬浮液。使用流变方法，偏光显微镜（PM）和溶胀指数评估天然样品和处理过的样品。结果表明，加压悬浮液表现为与时间无关的假塑性流体。直链淀粉含量为55％和70％的Com淀粉样品的稠度指数（K）为1.539和0.907，行为指数（n）分别为0.031和0.112。通常，所有样品对150到650 MPa的静水高压应用都不敏感。

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