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Modelling of flow properties of starch pastes prepared by different procedures
SIK – Svenska livmedelsinstitutet.
1989 (English)In: Journal of food process engineering, ISSN 0145-8876, E-ISSN 1745-4530, Vol. 11, no 4, p. 257-275Article in journal (Refereed)
Abstract [en]

The flow properties of starch pastes prepared by different procedures were measured and modelled. An extended power law model was developed to describe the shear stress over wide ranges of shear rates, temperatures and concentrations (6-450 s-1, 10-90°C, 3-10%). Each pastes preparation procedure required its own set of parameter values to be modelled since different preparation procedures produced pastes with considerably different flow properties. These effects have to be considered before the flow properties can be predicted with satisfactory precision for process applications. Such a method is presented in a subsequent paper. The exactness in the modelling was restricted by the changes of the flow properties during the measuring process.

Place, publisher, year, edition, pages
1989. Vol. 11, no 4, p. 257-275
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8917OAI: oai:DiVA.org:ri-8917DiVA, id: diva2:966790
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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