Study on rheological properties of germination cornstarch

This paper studied the starch of germination maize between shearing speed and apparent viscidity in different temperature and density, calculated the consistency coefficients (K) and rheology index (n). Experimental indicated that with the minuteness of germination starch, starch viscidity have greatly dependent relatively on temperature. It decreased with the increasing of temperature, but the attenuation of starch was not obvious. Besides, the rising rheology index of temperature is changed relatively greatly, lean to the fluid of Newton; the increasing of the density enabled sprouting the starch of maize keeping good pseudoplastic.