Abstract
AbstractThe method of absolute measurement of the rheological properties of starch suspensions during gelatinization is presented. It enables to determine the flow curves already in the early stage of the process. The studies were carried out on 1.5% aqueous suspension of potato starch. They have shown that just at the temperature of approximately 15°C above the beginning of gelatinization the formed paste starts to behave as a shear‐thinning liquid with the yield stress, τy. The non‐ Newtonian effects increase as the temperature increases. Experimental data are satisfactorily described by the modified four‐parameter power law: τ = τy + τ0(γ˙/γ˙0)n. The temperature dependences of n‐ and τy‐parameters univocally determine the evolution of rheological properties which are observed on experiment. This evolution is understood as the transformation of Newtonian liquid through a pseudoplastic liquid into a nonlinear viscoplastic one.
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