1987•Korean Journal of Food Science and TechnologyRequires access

Rheological Properties of Gelatinized Arrowroot Starch Solution

Kwan Kim, Han-Kyo Yoon, Sung‐Kon Kim, Shin-Young Lee

Abstract

The rheological properties of gelatinized arrowroot stach solution followed the power law and showed a pseudoplastic behavior at the temperature range of . The flow behavior index was essentially remained constant at all temperatures, but decreased as starch concentration increased. The consistency index was exponentially increased with the increase of starch concentration. The activation energy of flow of gelatinized starch solution was .

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Key concepts: Rheology, Starch, Consistency index, Shear thinning, Chemical engineering, Materials science, Chemistry, Food science