Rheological Properties of Hydroxypropyl Cassava Starch Paste

Abstract

Abstract: A C-LTD80 rheometer was used to determine rheological properties of hydroxypropyl cassava starch paste under various conditions of concentration, temperature, heating time and pH. The results showed that hydroxypropyl cassava starch paste was a pseudoplastic non-Newtonian fluid and could be fitted by Herschel-Bulkley model. Increasing hydroxypropyl cassava starch concentration resulted in enhanced non-Newtonian characteristics and increased viscosity coefficient k, while the higher the temperature, the lower the non-Newtonian fluidity, and the smaller the viscosity coefficient. The non-Newtonian fluidity initially increased and then reached a plateau, but viscosity coefficient k tended to increase first and then decrease as the heating time was prolonged. Over the range of pH 2.5－11.5, the non-Newtonian fluidity and the viscosity coefficient k also showed an initial increase followed by a decrease.

Key words: hydroxypropyl cassava starch, rheological properties, Herschel-Bulkley model

CLC Number:

Shan-shan HU. Rheological Properties of Hydroxypropyl Cassava Starch Paste[J]. FOOD SCIENCE, 2012, 33(17): 73-77.

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