| 板栗淀粉糊流变性研究 |
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| 引用本文： | 张莉,李志西,毛加银.板栗淀粉糊流变性研究[J].西北农业学报,2001,10(3):90-92. |
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| 作者姓名： | 张莉 李志西 毛加银 |
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| 作者单位： | 1. 西北农林科技大学,
2. 陕西镇安板栗食品厂, |
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| 摘 要： | 对板栗淀粉糊的流变性测定和分析结果表明 :板栗淀粉糊属于非牛顿流体 ,在同一温度条件下 ,淀粉糊的剪切应力随剪切速率的增加而增大 ;在同一剪切速度下 ,剪切应力随温度的上升而下降。板栗淀粉糊的抗剪切能力优于木薯淀粉糊 ,低于玉米淀粉糊
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| 关 键 词： | 板栗 淀粉糊 流变性 |
| 文章编号： | 1004-1389(2001)03-0090-03 |
| 收稿时间： | 2001/3/10 0:00:00 |
| 修稿时间： | 2001年3月10日 |
Rheology of Chestnut Starch Paste |
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| ZHANG Li,LI Zhi-xi and MAO Jia-yin.Rheology of Chestnut Starch Paste[J].Acta Agriculturae Boreali-occidentalis Sinica,2001,10(3):90-92. |
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| Authors: | ZHANG Li LI Zhi-xi and MAO Jia-yin |
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| Institution: | ZHANG Li 1,LI Zhi xi 1,MAO Jia yin 2 |
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| Abstract: | The rheology of chestnut starch paste has been studied. The results showed that the starch paste was a non Newtonian flow system, it had the pseudoplastic and the shear thinning characteristics. At the same temperature, the shear stress was higher when the shear rate increased, meanwhile shear stress was reduced while the temperature was increased with the same shear velocity. The shear stability of chestnut starch was higher than that of the corn starch, but lower than that of the tapioca starch. |
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| Keywords: | Chestnut Starch paste Rheology |
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