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Rheological law of change and conformation of potato starch paste in an ultrasound field

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Abstract

The rheology of potato starch paste (PSP) in an ultrasonic field was studied by an RS600 HAAKE rheometer. The effects of ultrasonic time on the rheological model and on shear thinning of PSP were studied. The thixotropy of PSP in the ultrasonic field and the spatial conformation of the PSP molecular chain were also investigated. From experiments under different ultrasonic times, PSP exhibited pseudoplastic fluid characteristics and conformed to the power law τ = k·γm (where k and m are constants). PSP has the characteristics of a Newtonian fluid after ultrasonic action. At the same shear rate, the apparent viscosity of PSP decreased with increasing ultrasonic time. The degree of shear thinning of PSP was greatly reduced, and the thixotropy of PSP was lower after ultrasonic action.

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Acknowledgements

This study was supported by Grants from the National Natural Science Foundation (Nos. 20864001 and 31160326), a Grant from the Key Project of the Guangdong Natural Science Foundation (No. 04105934), and the Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi, Nanning 530004, China.

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Authors and Affiliations

  1. Light Industry and Food Engineering College, Guangxi University, Nanning, 530004, Guangxi, China

    Yun-Fei Zhang, Jian-Bin Li, Zeng-Yu Zhang, Qun-Shu Wei & Kun Fang

  2. The Collaborative Innovation Center for Guangxi Sugar Industry, Nanning, 530004, Guangxi, China

    Jian-Bin Li

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  1. Yun-Fei Zhang
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Zhang, YF., Li, JB., Zhang, ZY. et al. Rheological law of change and conformation of potato starch paste in an ultrasound field. Food Measure 13, 1695–1704 (2019). https://doi.org/10.1007/s11694-019-00086-8

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  • DOI: https://doi.org/10.1007/s11694-019-00086-8

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