Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 3
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- Pages.215-220
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- 1986
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- 0367-6293(pISSN)
Mechanical Properties of Barley Starch Gels
보리전분젤의 역학적 성질
- Lee, Shin-Young (Taejon Machine Depot) ;
- Kim, Kwang-Joong (Department of Fermentation Engineering, Kangweon National University) ;
- Lee, Sang-Kyu (Department of Fermentation Engineering, Kangweon National University)
- Published : 1986.06.01
Abstract
Mechanical properties of 9-30% starch gels from naked and covered barley were investigated with rheometer or rotation viscosimeter. The compression-penetration curves of 20 and 30% gels were characterized by deformations containing elastic, plastic and fracture regions under the load of 0-2kg. The compressive stress relaxation test showed that the viscoelastic properties of 20% gels may be represented by four element Maxwell model consisting of two Maxwell element in parallel. Also, stress-decay under the steady shear of 9% covered starch gel was able to be interpreted by linear viscoelastic model and stress-decay process was suggested to be effective to investigate the effect of temperature or additives on gel structure.
리오메타 또는 회전점도계를 사용하여
Keywords