Shear-thickening properties of waxy maize starch dispersions

Wang B., Wang L., Li D., Zhou Y., ÖZKAN N.

JOURNAL OF FOOD ENGINEERING, vol.107, pp.415-423, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 107
  • Publication Date: 2011
  • Doi Number: 10.1016/j.jfoodeng.2011.06.011
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.415-423
  • Keywords: Rheological properties, Strain thickening, Waxy maize starch, RHEOLOGICAL PROPERTIES, SUSPENSIONS, BEHAVIOR, FLOW, AMYLOPECTIN, AMYLOSE, GUM
  • Middle East Technical University Affiliated: Yes

Abstract

The influences of starch concentration and test conditions on the shear-thickening behavior of waxy maize starch (WMS) dispersions were investigated. During steady shear tests, both the concentration of WMS and test temperature influenced the shear thickening behavior of the WMS dispersions significantly. The critical shear rate for shear thickening was increased with the increasing of temperature and the decreasing of WMS concentration. No effect of gap size on the shear thickening of the WMS dispersions was observed when a parallel plate geometry was used for the theological measurements. The dynamic strain thickening property of the samples was also studied through dynamic shear tests. In dynamic frequency sweeps, the critical frequency for strain thickening decreased with the increasing of the strain amplitude (gamma(o)). In dynamic strain tests, the critical strain of the WMS dispersions was an inverse function of the WMS concentration when the WMS concentration was beyond 4.0 wt.%. (C) 2011 Elsevier Ltd. All rights reserved.