玉米高压淀粉糊流变特性的研究

Rheologic Behaviours of the Maize Gelatinization Starch Processed by High Pressure(GSHP)

摘要: 高压玉米淀粉糊的流变特性为：随含水量提高剪切模量、动态粘度和耗损角都提高；在小于９０Ｈｚ低频波作用下，高压淀粉糊的剪切模量和动态粘度因保压时间延长而增大；在１００Ｈｚ的剪切波作用下，高压淀粉糊的上述特征值则因保压时间延长而减小。

Abstract: The rheologic behaviours of the GSHP are as follows:the shear module (G) and the dynamic viscosity (η) are greater with increasing water content．If it is vibrated under a frequency below 90 Hz, G and η increases as the holding pressure time increases，if the frequency is 100 Hz,these values decrease as the holding pressure time increases.