Effect of hydroacoustic treatment on the state and gel-forming capacity of starch suspensions

Effect of hydroacoustic treatment on the state and gel-forming capacity of starch suspensions Effect of a hydroacoustic treatment in a rotary-pulsation apparatus on the state of starch suspensions and rheological properties of hydrogels produced from these suspensions was studied. It was found that mechanical treatment of suspensions in a wide range of parameters (concentration of the solid phase and treatment duration) leads to a substantial increase in the viscosity and flow point of the resulting hydrogels. It was confirmed that one of reasons for this effect is the mechanically activated extraction of natural impurities in starch. The critical values of the suspension treatment parameters were determined, above which the gel-forming properties of starch are deteriorated. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Russian Journal of Applied Chemistry Springer Journals

Effect of hydroacoustic treatment on the state and gel-forming capacity of starch suspensions

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Publisher
Pleiades Publishing
Copyright
Copyright © 2015 by Pleiades Publishing, Ltd.
Subject
Chemistry; Chemistry/Food Science, general; Industrial Chemistry/Chemical Engineering
ISSN
1070-4272
eISSN
1608-3296
D.O.I.
10.1134/S1070427215040199
Publisher site
See Article on Publisher Site

Abstract

Effect of a hydroacoustic treatment in a rotary-pulsation apparatus on the state of starch suspensions and rheological properties of hydrogels produced from these suspensions was studied. It was found that mechanical treatment of suspensions in a wide range of parameters (concentration of the solid phase and treatment duration) leads to a substantial increase in the viscosity and flow point of the resulting hydrogels. It was confirmed that one of reasons for this effect is the mechanically activated extraction of natural impurities in starch. The critical values of the suspension treatment parameters were determined, above which the gel-forming properties of starch are deteriorated.

Journal

Russian Journal of Applied ChemistrySpringer Journals

Published: Jul 14, 2015

References

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