Abstract:

To investigate the effect of ultrasonic treatment on rheological properties and apparent viscosity of potato
starch paste, changes in the shear stress and apparent viscosity of potato starch pastes at different concentrations during
ultrasonication were monitored by using a rheometer and their power-law rheology was modeled. The results showed that
ultrasonic treatment changed the rheological characteristics of potato starch paste, altering the pseudoplastic fluid to conform
to the characteristics of Newtonian fluid. The apparent viscosity of potato starch paste was strongly enhanced with increasing
either ultrasonic intensity or treatment duration. Moreover, the increase in the apparent viscosity of potato starch paste no
longer relied heavily on increasing starch paste concentrations with the extension of sonication. Therefore, increasing either
ultrasonic intensity or treatment time could decrease the apparent viscosity of potato starch paste and change its fluidity.

Key words: ultrasonic field, potato starch paste, apparent viscosity, fluidity