Abstract
The rheology of potato starch paste (PSP) in an ultrasonic field was studied by an RS600 HAAKE rheometer. The effects of ultrasonic time on the rheological model and on shear thinning of PSP were studied. The thixotropy of PSP in the ultrasonic field and the spatial conformation of the PSP molecular chain were also investigated. From experiments under different ultrasonic times, PSP exhibited pseudoplastic fluid characteristics and conformed to the power law τ = k·γm (where k and m are constants). PSP has the characteristics of a Newtonian fluid after ultrasonic action. At the same shear rate, the apparent viscosity of PSP decreased with increasing ultrasonic time. The degree of shear thinning of PSP was greatly reduced, and the thixotropy of PSP was lower after ultrasonic action.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
