The influence of water and glycerol addition on thermal processing, rheology and microstructure changes of potato starch

A. Wójtowicz, A.J. van der Goot

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

In the present paper the influence of glycerol and water addition to potato starch during thermo-mechanical treatment was observed. The shearing-heating treatment was realised on the new designed equipment ¿ Shear Cell ¿ based on the cone and plate rheometer device. The measurement of rheological changes during processing showed that water and glycerol addition lowered the shear stress and the shear rate values. Also the influence on intrinsic viscosity was observed: higher level of water and glycerol added, the lower values of intrinsic viscosity was observed. Microstructure changes during processing confirming these results
Original languageEnglish
Pages (from-to)np
JournalElectronic Journal of Polish Agricultural Universities
Volume8
Issue number4
Publication statusPublished - 2005

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