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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Combined effect ozonation and ultrasonication on rheological and thermal properties of rice starch in aqueous phase
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Combined effect ozonation and ultrasonication on rheological and thermal properties of rice starch in aqueous phase

机译：综合效应臭氧化和声波降解法大米淀粉的流变性和热性能在水相

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A combination of ozonation and ultrasonication was applied to rice starch in aqueous phase. A Bohlin rheometer was used to obtain flow behaviour and consistency indices. A differential scanning calorimeter was used to measure the gelatinisation properties (onset, peak and conclusion gelatinisation temperatures and enthalpy of gelatinisation). It was observed that all starch samples exhibited non-Newtonian behaviour (i.e. n&1). The highest viscosity values (i.e. 0.5 Pa.s) and the highest shear-thinning effect (i.e. n=0.4) were observed for ultrasonicated starch sample. The consistency index for native rice starch increased after ultrasonication. There were no significant differences (P&0.05) between the consistency index and apparent viscosity of samples treated with ozonation and ultrasonication with no regards of treating sequence. This showed that the order of treatment (i.e. ozonation and ultrasonication) does not have any significant effect on the flow properties of rice starch studied under the conditions applied in this research.
机译：臭氧化和声波降解法适用于大米淀粉在水相。流变仪是用来获取行为和流动一致性指标。量热计是用来测量糊化特性(发病高峰结论糊化温度和糊化焓)。所有淀粉样品表现出非牛顿行为(即n&肝移植;1)。粘度值(即0.5 horsham)和最高剪切稀化效应(即n = 0.4)被观察到ultrasonicated淀粉样品。本地大米淀粉的指数增加声波降解法。(P&肝移植;0.05)之间的差异一致性指数和表观粘度臭氧化处理和样品超声破碎法的治疗没有问候序列。(即臭氧化和超声破碎法)不有重大影响流吗大米淀粉的性质研究了下应用于本研究条件。

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